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Prawn Millefeuille

A recipe from the Good Food collection.


Prawn Millefeuille
Prawn Millefeuille
Lemon Mayonnaise
1 egg yolk
½ teaspoon Dijon mustard
pinch of sugar
1 teaspoon cider vinegar
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
⅔ cup (180 ml) oil
2 sheets ready-rolled frozen puff pastry, thawed
750 g cooked medium prawns
75 g rocket leaves, torn
½ small red onion, thinly sliced into rings
2 tablespoons capers, drained and rinsed
1 tablespoon chopped fresh flat-leaf parsley


  1. Preheat the oven to moderately hot 200°C (400°F/Gas 6) and line two baking trays with baking paper. To make the lemon mayonnaise, combine the egg yolk, mustard, sugar, vinegar, lemon rind and juice in a bowl. Gradually add the oil, at first drop by drop, then in a thin steady stream, beating continuously with a whisk or wooden spoon until it thickens. Season.
  2. Cut the pastry sheets into quarters, then place well apart on the baking trays. Bake for about 15 minutes, or until golden and puffed. Cool for 2 minutes before lifting with a spatula onto a wire rack to cool.
  3. Peel and devein the prawns, then cut them in half lengthways. Using half the rocket leaves, prawns, onion rings and capers, make a neat pile on four serving plates and drizzle with some of the mayonnaise. Place a piece of pastry over the salad, then add the remaining ingredients, including some mayonnaise, to the top of the pastry square. Finish with another piece of pastry, sprinkle with parsley and serve.
Nutrition Per Serve:


Fat 53.5 g;
Protein 24 g;
Carbohydrate 19 g;
Dietary Fibre 1 g;
Cholesterol 197 mg;
2700 kJ (645 Cal)


Main ingredient:
Shellfish, Pastry
Snacks, Starter/Entree


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