Christmas Christmas 2025 Recipes: Prepare Delicious Chettinad Prawn Vol-au-Vents With These Steps
Classic French vol-au-vent puff cups are filled with Chettinad-style prawns, bold, spicy, luxurious, and extremely PR-worthy for festive canapés.
(By Aman Choudhary)
Chettinad Prawn Vol-au-Vents represent a correct contrast study, where French refinement aligns with South Indian delight and where the festive atmosphere is authentically spicy at the same time. This appetiser is more than a fusion recipe; it is a sensory indulgence that has been created to evade the palate with ease from the very first bite. The crisp, buttery puff pastry exposes a deeply aromatic Chettinad prawn filling that is bold, warming, and luxuriously complex, thus making it a natural Christmas table and high-end festive spread showstopper.
The vol-au-vent is the first step in defining. Light, airy, and beautifully golden, the puff cup splendidly introduces richness and at the same time, avoids heaviness. Its flavour, which is mild and buttery, works beautifully with the filling; the filling gets to be the star while the puff also relinquishes its side of indulgent crunch. When chewing, it breaks silently and gently and then lets the soft, spiced shrimp coated with steam come tenderly through, thus creating a delightfully refined yet comforting contrast in textures.
The filling made from prawn in Chettinad style is the main ingredient of the dish, and it offers layers of flavours, not merely heat. The oil crackles with the curry leaves, and they give off their very distinctive citrusy smell, and then come the slowly cooked onions and tomatoes, which form a base that is savoury and slightly sweet. The Chettinad spice mix adds different kinds of flavours, spicy, with a hint of earthiness and a touch of smokiness, and all these are together with the warm feeling turmeric gives and the natural sweetness from the fresh prawns. Coconut milk is the unifier of all elements, providing a delicately rich texture that finishes off the spices without overpowering their character. The filling, therefore, is semi-dry and glossy, and it sticks nicely to the prawns so that every bite is intense but at the same time well-balanced.
What gives this dish such a celebratory tone is the use of restraint. The frying of prawns is done in such a way that their juiciness and sweetness are retained, which pairs nicely with the strong masala, creating an elegant contrast in the dish. The tiny greens or young coriander add the herbal freshness, while lemon peel comes through the richness with its richness, thus the boldness of the flavours feels light in every bite.
Chettinad Prawn Vol-au-Vents are luxurious but not excessively so, hot and spicy only a little, and trendy yet still real. They promise to bring the feeling of drama, cosiness, and luxury all together at once, just like a holiday appetiser should.
Aman Choudhary is the chef at CYK Hospitalities
Ingredients
- Ready puff pastry sheets (1 Pack): For Puff Cups
- 1 Piece Egg wash (whisked)
- 200 Gram Prawns (small): For Chettinad Prawn Filling
- Piece Onion (fine chopped)
- Piece Tomato (small)
- 1 Teaspoon Ginger-garlic paste
- Piece Curry leaves
- 1 Tablespoon Chettinad masala
- 0.25 Teaspoon Turmeric
- 3 Tablespoon Coconut milk
- 1 Tablespoon Oil
- Salt (to taste)
- Microgreens / coriander: For Garnish
- Lemon zest
Cooking Instructions
Prepare The Puff Cups: Preheat the oven to 200°C.
Cut the ready puff pastry into small rounds or squares (about canapé size). Using a smaller cutter, lightly score the centre to create a cavity (do not cut through).
Brush the tops with egg wash for a golden finish. Bake for 12–15 minutes or until puffed and crisp.
Once cooled slightly, gently press down the scored centre to make space for filling. (set aside)
Make the Chettinad Prawn Filling: Heat 1 tbsp oil in a pan.
Add curry leaves and let them crackle for aroma. Add finely chopped onion and sauté until soft and light golden.
Add ginger-garlic paste, cook for 30–40 seconds until raw smell disappears. Add chopped tomato, cook until it breaks down and turns jammy.
Add Chettinad masala, turmeric, and salt; sauté 20–30 sec on low flame. Add the prawns and cook for 3–4 minutes until just done (small prawns cook fast).
Stir in 2–3 tbsp coconut milk to create a light creamy spicy coating.
Reduce to a semi-dry mixture suitable for stuffing. Remove from heat and let it cool slightly.
Assemble: Spoon a generous amount of the Chettinad prawn mixture into each puff cup.
Garnish with microgreens or coriander and a touch of fresh lemon zest for brightness.
Serve immediately so the cups stay crisp.
Summary
Christmas 2025 Recipes: Prepare Delicious Chettinad Prawn Vol-au-Vents With These Steps
Classic French vol-au-vent puff cups are filled with Chettinad-style prawns, bold, spicy, luxurious, and extremely PR-worthy for festive canapés.
Ingredients
- Ready puff pastry sheets (1 Pack): For Puff Cups
- 1 Piece Egg wash (whisked)
- 200 Gram Prawns (small): For Chettinad Prawn Filling
- Piece Onion (fine chopped)
- Piece Tomato (small)
- 1 Teaspoon Ginger-garlic paste
- Piece Curry leaves
- 1 Tablespoon Chettinad masala
- 0.25 Teaspoon Turmeric
- 3 Tablespoon Coconut milk
- 1 Tablespoon Oil
- Salt (to taste)
- Microgreens / coriander: For Garnish
- Lemon zest
Main Procedure
Prepare The Puff Cups: Preheat the oven to 200°C.
Cut the ready puff pastry into small rounds or squares (about canapé size). Using a smaller cutter, lightly score the centre to create a cavity (do not cut through).
Brush the tops with egg wash for a golden finish. Bake for 12–15 minutes or until puffed and crisp.
Once cooled slightly, gently press down the scored centre to make space for filling. (set aside)
Make the Chettinad Prawn Filling: Heat 1 tbsp oil in a pan.
Add curry leaves and let them crackle for aroma. Add finely chopped onion and sauté until soft and light golden.
Add ginger-garlic paste, cook for 30–40 seconds until raw smell disappears. Add chopped tomato, cook until it breaks down and turns jammy.
Add Chettinad masala, turmeric, and salt; sauté 20–30 sec on low flame. Add the prawns and cook for 3–4 minutes until just done (small prawns cook fast).
Stir in 2–3 tbsp coconut milk to create a light creamy spicy coating.
Reduce to a semi-dry mixture suitable for stuffing. Remove from heat and let it cool slightly.
Assemble: Spoon a generous amount of the Chettinad prawn mixture into each puff cup.
Garnish with microgreens or coriander and a touch of fresh lemon zest for brightness.
Serve immediately so the cups stay crisp.
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