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easy &quick

Prawn vol-au-vents

QimiQ Benefits

  • Acid, heat and alcohol stable
  • Product will not continue to thicken and solidify when taken from heat
  • Quick and simple preparation

Minutes

15

Difficulty

easy

Prawn vol-au-vents
Prawn vol-au-vents

Ingredients

For 10 portions

  • 630g

    QimiQ Sauce Base

  • 250g

    Shiitake mushrooms, finely diced

  • 150g

    Butter

  • 200g

    Shallot(s), finely chopped

  • 15ml

    Pernod [Aniseed liqueur]

  • 310ml

    White wine

  • 630g

    Prawns, chopped

  • 50ml

    Olive oil

  • Salt

  • White pepper

  • Cayenne pepper

  • 25ml

    Lemon juice

  • 10g

    Cilantro / coriander leaves, finely shredded

  • 30pcs

    Vol-au-vent cases

Preparation

  1. Lightly fry the shiitake mushrooms in butter.
  2. Add the shallots and continue to fry. Douse with the Pernod and 2/3 White Wine and simmer gently. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
  3. Fry the prawns in olive oil and season with the salt, pepper and cayenne pepper. Douse with the remaining 1/3 white wine and stir into the sauce.
  4. Season to taste with salt, pepper and lemon juice. Add the coriander and mix well.
  5. Fill the vol-au-vent cases with the ragout and garnish.
Some doughy looking food

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