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Prawn Souffle

Gadget.Cook's picture
Ingredients
  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
  Nutmeg 1⁄4 Teaspoon
  Salt To Taste
  Black pepper To Taste
Directions

Preheat oven to 190°C (375°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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Seafood

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