Name: Prawn toast vol-au-vents
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 250g raw prawn meat; 2 garlic cloves, crushed; 2 tsp grated fresh ginger; 2 long green onions, finely chopped; 2 tsp soy sauce; Sea-salt flakes and freshly ground black pepper, to season; 1 Tbsp white sesame seeds; 1 Tbsp black sesame seeds; 24 mini vol-au-vent cases; 2 Tbsp sriracha mayonnaise lime wedges, to serve

Prawn toast vol-au-vents

Sophisticated and simply scrumptious!

prawn toast on a white plate and colourful table cloth

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Makes 24

Prep

25M

Cook

20M

Total

45M

Elevate your next dinner gathering with this elegant mini prawn toast vol-au-vents recipe.

These bite-sized delights bring a touch of sophistication to the table, offering a perfect balance of crispy pastry and savoury prawn filling. Not only are they a feast for the eyes, but their flavour will have your guests coming back for more.

Ingredients

250g raw prawn meat

2 garlic cloves, crushed

2 tsp grated fresh ginger

2 long green onions, finely chopped

2 tsp soy sauce

Sea-salt flakes and freshly ground black pepper, to season

1 Tbsp white sesame seeds

1 Tbsp black sesame seeds

24 mini vol-au-vent cases

2 Tbsp sriracha mayonnaise lime wedges, to serve

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Line a large oven tray with baking paper.

Step 2

Finely chop prawn meat. Place in a bowl and add garlic, ginger, green onion and soy sauce. Season. Combine sesame seeds in a small bowl.

Step 3

Place vol-au-vent cases on oven tray. Spoon a little mayonnaise in the base of each, then top with prawn mixture and sprinkle over combined seeds. Bake 20 minutes, until cooked through. Serve with lime wedges.

Recipe Developer Kim Coverdale Recipe Developer

Kim Coverdale is a recipe developer and food writer with more than 25 years of experience in Australian food publishing. Trained at the Australian Women's Weekly Test Kitchen — one of Australia's most trusted homes of recipe development — Kim has spent her career creating, testing, and perfecting recipes for some of the country's leading food titles. Every recipe she develops is rigorously tested to ensure it works reliably in home kitchens, not just professional ones.

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