|Prawns||250 Gram, shelled and cooked for puree|
|Prawns||125 Gram, cooked and diced|
|Thick bechamel sauce||3⁄4 Cup (12 tbs)|
|Eggs||3 , separated|
|Black pepper||To Taste|
Preheat oven to 190Â°C (375Â°F).
In the work bowl, puree shelled, cooked prawns.
Combine pureed prawns with diced prawns and Bechamel Sauce.
In the work bowl, process egg yolks for 5 seconds.
Add egg yolks and nutmeg to Bechamel Sauce mixture.
In a mixing bowl, using an electric or hand beater, whisk egg whites and a pinch of salt until very stiff.
Slowly fold 1/4 of the egg whites into the mixture.
Then mix in remainder.
Season to taste.
Butter 1 large or 6 small souffle dishes and gently pour in the mixture.
Bake for approximately 45 minutes.
Serve hot with salad and a chilled, dry white wine.