Choux Pastry Basket with Prawn Cocktail
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 55 g butter
- 150 ml water
- 75 g flour, sifted
- 2 egg (s), whisked
- 4 tablespoon mayonnaise
- 2 teaspoons tomato paste
- 200 g crabs
- 2 teaspoons Worcester sauce
- salt
- some iceberg lettuce, cut into strips
- Tabasco
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Preheat the oven at 180 ° C.
- For the dough, bring the butter and water to the boil in a large saucepan. Add all of the flour at once. Beat the mixture vigorously until it separates from the edge of the pan, then allow to cool slightly. Finally, vigorously fold in the two eggs one after the other. Place the mixture in approx. 20 walnut-sized portions with a distance of approx. 2 cm on a baking sheet lined with baking paper. Bake for about 35 minutes until golden and crispy and allow to cool on a wire rack. Then cut off a small lid each.
- For the filling, put the mayonnaise, tomato paste, crab and Worcester sauce in a bowl. Add salt and Tabasco as you like and mix everything well.
- Fill the dough baskets with a few strips of lettuce and add a little crab mixture on top. Serve dusted with paprika.
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