This classic 80's par-tay buffet treat still has a "wow" factor. The mayonnaise incorporates all the prawn and eggs have to offer. To take it up a notch, presentation is key! Serve this retro delight in a stylish glass dish or arrange the prawns and eggs artfully on a platter for maximum visual appeal. Garnish with a sprinkle of fresh dill, paprika, or a few lemon wedges to add a pop of color and a touch of zest. The extra effort ensures your guests not only love the taste but also can't resist snapping a picture of this timeless centerpiece.
Ingredients
- 200g cooked prawns
- 3 eggs
- 1 tbsp chopped parsley
- 2 tbsp whole-egg mayonnaise
- 6 large vol-au-vent cases
- Sprigs of rocket, to garnish
- Lettuce leaves, optional, to serve
- Sea salt & ground black pepper
Instructions
- Place the vol-au-vent cases into an oven 180 degress and bake for 15-20 minutes.
- Once
- Chop up the prawns and add some mayonnaise to a bowl.
- Boil 3 egg, run under cold water then peel and add to bowl.
- Mash all the ingredients together and season with salt and pepper
- Place spoonfuls of the mixture into each vol-au-vent case.
- Garnish with a sprig of parsely and a few sprigs of rocket.