Shrimp Vol-au-Vent


These little dumplings are topped with shrimp for a stunning and delicious appetizer. A delicate and crisp puff pastry base is the perfect pair for a creamy bechamel sauce and the tender shrimp, making these a well-balanced treat. These are a great option for entertaining, the perfect party appetizer for just about any occasion. Top them with fresh chives for a nice color contrast and a bit of earthy freshness.


  • butter
  • 1 tablespoon flour
  • milk
  • onion (small, diced)
  • king prawns (Cooked)
  • puff pastry shells (Small, or vol-au-vent shells)
  • salt
  • pepper


  1. For the béchamel sauce, heat butter in a saucepan and sauté diced onion until translucent.
  2. Sprinkle in flour and stir well.
  3. Whisk in cold milk, stirring constantly, so that no lumps appear.
  4. Season to taste with salt and pepper and set aside.
  5. Peel cooked shrimp and chop finely.
  6. Fold chopped shrimp into béchamel sauce.
  7. Fill puff pastry shells with mixture.
  8. To serve, garnish with shrimp and chopped chives.
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