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Prawn Soufflé
Ingredients
| 250 g | prawns, peeled and deveined |
| 300 ml | Béchamel sauce |
| 4 medium | eggs, separated |
| juice of 1/2 lemon | |
| 10 ml | white wine |
| butter, for greasing |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Crush the prawns into purée. Combine with thick béchamel sauce and white wine and lemon juice.
Heat the mixture in a pan and remove again when it starts to boil. Add 4 egg yolks in and stir.
In a separate bowl, whip the three whites until stiff peaks form and then incorporate into the mixture.
Pour into a soufflé dish greased with butter and bake at 200°C for 20 minutes. Serve immediately.
Heat the mixture in a pan and remove again when it starts to boil. Add 4 egg yolks in and stir.
In a separate bowl, whip the three whites until stiff peaks form and then incorporate into the mixture.
Pour into a soufflé dish greased with butter and bake at 200°C for 20 minutes. Serve immediately.
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