Sriracha prawn vol-au-vent recipe

Sriracha prawn vol-au-vent recipe

www.bidfood.co.uk

These sriracha prawn vol-au-vent are some bite size old school favourites but elevated with a retro twist of bold, tangy and sweet flavours.

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Ingredients

  • 500g Puff pastry sheets
  • 1 Free range medium eggs
  • 500g Cooked and peeled large coldwater prawns
  • 200g Mayonnaise
  • 20ml Lemon juice
  • 30ml Sriracha hot chilli sauce
  • 2g Cayenne pepper
  • 20g Coriander
  • 800g Cooked diced chicken breast
  • 500g Malted wheat thick sliced bloomer bread
  • 100g Salted butter
  • 30g Micro red amaranth

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