Prawns in béchamel sauce
The special celebration days such as Christmas parties, are the ideal opportunity to offer to our guests this delicious aperitif like these prawns in béchamel sauce. The taste of seafood in a combination with light vol-au-vent and soft béchamel sauce, gives us an extremely delicious snack, that will pleasantly surprise our guests.
FOR 4 PEOPLE
- 1 box of Vannamei prawn 800 g Grand Krust
- ½ l milk
- 30 g butter
- 40 g flour
- 4 vol-au-vents (windblows)
- ½ onion
- 4 cherry tomatoes
- Chopped parsley
- Salt
- Olive oil
- White pepper
- Nutmeg
- Note: If we want to make this recipe for eight guests instead of four, we just have to double all the needed ingredients.
PER 100 GRAMS
- Energy 234
- Proteins12
- Carbohydrates 16.4
- Fats10.3
Merlot - Rosé wine
Step by Step
Peel the prawns and throw away the intestines. To remove the prawns intestines, make a longitudinal cut on the outer part of the tail and, with the help of a knife or a toothpick, the intestines can be easily removed.
Put a butter a few drops of olive oil and chopped onion in a saucepan and sauté it for 5 minutes.
We add the heads of the prawns, cover it and fry over slack heat for 5 minutes.
After this, add the flour and fry it for a couple of minutes, constantly stirring. Add milk and continue stirring till the batter becomes dense and begins to boil. Spice it with salt, pepper and nutmeg. We pass the béchamel through a chinois.
Spice and fry the prawns, allocate them among vol-au-vents, put the béchamel and slightly grill them.
We decorate the vol-au-vents with cherry tomatoes and chopped parsley, and serve it.
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