Prawn Choux Balls
|Plain flour||2 1⁄2 Ounce (65 Grams Or 3/4 Cup)|
|Butter||1 Ounce (25 Gram/2 Tablespoon)|
|Water||1⁄4 Pint (2/3 Cup Or 150 Milliliter)|
|Egg||1 , beaten|
|Mayonnaise||60 Milliliter (4 Tablespoon)|
|Anchovy essence||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Double cream||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
Sift the flour and salt on to a sheet of greaseproof (waxed) paper.
Place it next to the hob so it is ready to use later.
Heat the butter and water in a pan until the butter melts, then bring to the boil.
Add the flour all in one go and beat with a wooden spoon until the mixture is smooth and leaves the sides of the pan clean.
Remove from the heat.
Beat for 1 minute to cool, then gradually beat in the egg, beating well after each addition until the mixture is smooth and glossy but still holds its shape.
Spoon into 30 small balls on a greased baking (cookie) sheet and bake in a preheated oven at 220Â°C/425Â°F/ gas mark 7 for 7 minutes.
Reduce the heat to 190Â°C/ 375Â°F/gas mark 5 and cook for a further 15 minutes until golden brown and crisp.
Cool on a wire rack.
Mix the prawns with the mayonnaise and seasonings.
Whip the cream until peaking and fold into the mixture with a metal spoon.
Make a small slit in the side of each choux ball and spoon the mixture inside.