Single serve prawn soufflé with minted peas and parmesan
30 g butter, plus extra for greasing
Parmesan for dusting plus extra for serving
15 g flour
230 ml milk
3 egg yolks
120 g gruyere cheese
170 g prawn meat (approx. 8 prawns), finely chopped
Salt, cayenne and nutmeg
5 egg whites whipped to stiff peaks
1 cup peas, crushed
Fresh mint leaves
Grease a soufflé dish well with butter and dust sides with parmesan. Preheat oven to 190ºC and place baking sheet in oven.
Melt butter in a pan, add the flour to make a roux, then add the milk gradually. Allow to cool slightly. Beat in the yolks and cheese.
Season chopped prawn meat with salt, cayenne and nutmeg. Fold into roux cheese mixture. Fold egg whites into prawn mixture carefully.
Place soufflé mix in dish and into the oven onto the baking sheet. Bake for 25-30min. Toss the crushed peas with mint leaves and serve.
Makes 1 soufflé