Vanilla Prawn Puff Pastry
1.
Frozen meringue bought in the supermarket, cut into two small squares, one of which is square with a knife in the middle
2.
Dip your finger in water to wet the small square frame
3.
Dip your fingers in cornstarch and apply it to the small square
4.
Two puff pastry overlap
5.
Compact the four sides
6.
Use a knife to make a small grid in the small square, and lightly make a small mark.
7.
Puff pastry with tin foil, with the square side facing up, brush with egg wash. Preheat the oven to 220 degrees, bake for 10 minutes until the meringue is golden and bulging
8.
Now start cooking the juice: Rub some lemon zest in a non-stick pan. This kind of juice has no sour taste, only lemon fragrance
9.
Boil the cream and basil leaves over low heat
10.
Boil the cream and basil leaves over low heat
11.
Cook until the cream is bubbling, season with salt, and remove the basil leaves. The lemon juice is made.
12.
Add oil in a large pan, fry the drained prawns and asparagus until cooked, add a little salt to taste
13.
Add oil to a large pan, fry the drained prawns and asparagus until cooked, and season with a little salt. A small puff pastry can hold 3-4 shrimps. It doesn't matter how much the ingredients are, it can also be used for other dishes.
14.
Stir-fry the pre-blanched green beans and heat up, set aside
15.
When the lemon juice and ingredients are cooked through, the puff pastry is good. Use a knife to slowly pry open the small square (which is now a meringue lid)
16.
Put the puff pastry container on the plate, put the prawns and green beans in it, and accompany the plate with asparagus
17.
Pour vanilla lemon juice and cover with meringue lid
Tips:
The area of the meringue tower I made is about 12*12 cm, and each meringue tower is for one person. If you have a lot of people to eat together, you can increase the area of the meringue to 2-3 times, but please do not brush the egg liquid before baking to prevent the dough from being too heavy and not easy to bulge.