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Prawn Souffle

Gadget.Cook's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 653 Calories from Fat 257

% Daily Value*

Total Fat 29 g44.6%

Saturated Fat 9.8 g48.8%

Trans Fat 0 g

Cholesterol 1263.8 mg421.3%

Sodium 2328.7 mg97%

Total Carbohydrates 16 g5.2%

Dietary Fiber 0.71 g2.8%

Sugars 10.1 g

Protein 83 g165.7%

Vitamin A 22.2% Vitamin C 2.8%

Calcium 31.3% Iron 19.2%

*Based on a 2000 Calorie diet

Prawn Souffle Recipe