Seafood Vol-Au-Vent

If you're looking for that perfect recipe that's low in effort, but high in rewards, look no further. This delightful dish pairs crisp and buttery pastry with a rich and creamy filling packed with clams, shrimp, and uni - a veritable symphony of seafood right on your plate.

Our seafood combo packs are a great way to get started on this recipe! But this recipe is also incredibly versatile; if you have other types of seafood on hand, feel free to incorporate those as well.

Seafood Vol-Au-Vent

6 servings

Ingredients:

200g frozen uni, defrosted

5-6 surf clams, defrosted and chopped

¾ cup raw shrimp, chopped roughly

6 vol-au-vent puff pastry shells

3 tbsp unsalted butter

1 cup water

1 cup milk

3 tbsp bonito flakes

3-4 tbsp cornstarch

2 tbsp heavy cream (35%)

1 small yellow onion (or half a large onion), finely diced

3 tbsp parsley, finely minced

3 tbsp chives, finely minced

Salt and pepper to taste

Optional: fresh sea urchin as a garnish

Steps:

1. Heat water to a boil and add in bonito flakes. Simmer the broth for 5 to 10 minutes.

2. Melt the butter in a saucepan and cook onions on medium heat until browned.

3. Add onions chopped surf clam, and one cup milk into the broth and simmer for a few minutes. Add in the shrimp and poach until almost opaque. Add the minced parsley and stir.

4. Mix the cornstarch in a separate bowl with an equal amount of water to create a slurry. Pour this into the simmering broth slowly, stirring throughout. Allow the seafood mixture to thicken for a few minutes; if a thicker consistency is desired, more can be added. Continue stirring on low heat until you see bubbling.

5. Add in the defrosted uni (consistency will be mostly liquid, with a few chunks). Add in cream. Mix well.

6. Add salt and pepper to taste.

7. Place vol-au-vent pastries on a baking tray and heat at 275C for 5 minutes or until warmed.

8. Plate each pastry and pour the creamy seafood sauce inside until slightly overflowing.

9. Top with fresh chives and uni and serve!