Prawn soufflé Ingredients (serves 4): 250g prawns 1/3 litre béchamel sauce 4 eggs Method: Peel the prawns and crush them into purée. Dilute with very thick béchamel sauce(around the same amount of sauce as prawns). Season well, heat the mixture in a pan and remove from the heat when it boils. Mix the 4 egg yolks in, whip the three whites into peaks and incorporate gently. Pour into a soufflé dish greased with butter and bake in a very hot oven for 20 minutes. Serve immediately.
Posted on: Thu, 06 Jun 2013 08:51:13 +0000
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