seafood shoux pastry: In a saucepan heat the following: 125 ml...

seafood shoux pastry:

In a saucepan heat the following:
125 ml water.
100 gm diced butter.

Then whisk in 150 gm flour.

Take off heat and slightly cool.

Whisk in two eggs.

Fold in seafood crab oysters scrimp or the like.

Make into drops and in saucepan fry in 12 mm oil.

Serve with lemon garlic mayo or soup.

traditional and original recipe from my database.

photo from google images.
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