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Coronation prawn vol-au-vents
Fruit and vegetables
3
spring onions
, chopped
Tins, packets and jars
50g/1¾oz
plain flour
1 tbsp
curry paste
, mixed with 1 tbsp water to form a smooth paste
Cooking ingredients
200ml/7fl oz hot fish
stock
salt and freshly ground
black pepper
1 tbsp
flaked almonds
Dairy, eggs and chilled
350g/12oz
puff pastry
1 free-range egg, beaten, plus 1 free-range
egg yolk
15g/½oz
butter
75ml/2¾fl oz
double cream
Meat, fish and poultry
18 king
prawns
, cooked, peeled
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