1 3/4 oz. (50g) unsalted butter, cut into small pieces
2 1/2 oz. (75g) plain flour
2 eggs, lightly beaten
1 beaten egg, for glazing
8 3/4 oz. (270g) cooked and peeled prawns
4 oz. (125g) mayonnaise
1 tablespoon finely chopped fresh chives
Preheat the oven to 350F (180C) and lightly butter 2 baking trays.
To make the choux pastry place 125 ml water, the butter, and a pinch of salt in a saucepan and bring to the boil. Once the butter has melted, bring to the boil, then add all the flour and stir continuously with a wooden spoon until the mixture rolls off the side of the pan. Remove from the heat and cool until just warm.
Transfer the mixture to a medium bowl. Add the egg in 6 additions, beating well until the mixture thickens.
Spoon the choux pastry into a piping bag fitted with a small plain nozzle. Pipe out small balls of dough the size of walnuts onto the prepared baking tray, leaving a space of 1 1/2 inches (3 cm) between each ball.Lightly brush the top of each ball with the beaten egg. Bake in the oven for 30 minutes, or until golden brown. Remove from the oven and transfer to a wire rack to cool.
Roughly chop the prawns and place in a ball, then add the mayonnaise and chopped chives and mix together. Season with salt and freshly ground black pepper. Refrigerate until ready to use.
Once the choux balls have cooled, cut in half. Fill each ball with a small spoonful of the prawn mixture. Replace the tops and serve.