You are here

Spinach And Prawn Souffle

chef.tim.lee's picture
Ingredients
  Fresh spinach 1 Pound (450 Gram)
  Onion 7 , finely chopped
  Cold water 2 Tablespoon
  Skimmed milk 12 Fluid Ounce (350 Milliliter)
  Plain flour 1 Ounce (25 Gram)
  Paprika 1⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Eggs 6 , separated
  Lemon juice 2 Tablespoon
  Prawns 8 Ounce, peeled (225 Gram)
Directions

GETTING READY
1) Wash the spinach thoroughly and drain well.
2) In a large pan, place the spinach with onion and water.
3) preheat the oven.

MAKING
4) Cover the pan and let the spinach simmer gently for 3-5 minutes, until the spinach is just cooked.
5) In a colander drain the spinach gently pressing out any excess water.
6) In a pan, place the milk, flour and paprikand boil over a low heat, stirring until the sauce thickens.
7) Let the sauce simmer for a further minute, then remove from the heat to cool a little.
8) Season sauce with black pepper to taste.
9) Add 2 tablespoons of the sauce into the egg yolks, then pour the egg yolk mixture back into the remaining sauce.
10) Add lemon juice to the sauce.
11) Chop the drained spinach into small pieces and stir into the sauce with the prawns.
12) In a large bowl, whisk the egg whites until they stand in stiff peaks.
13) With a metal spoon, gently fold the egg whites into the spinach mixture.
14) Take a litre (3 1/2 pint) souffle dish and carefully pour the mixture into it.
15) Bake in a preheated oven for 40-45 minutes until well risen and golden brown.

SERVING
16) Serve the spinach and prawn souffle immediately with boiled new potatoes and seasonal vegetables.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Spinach
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.214705
Average: 4.2 (17 votes)