Brisbane Prawn Soufflé

A delicate prawn soufflé featuring sautéed flamed prawns layered between a rich cheese and brandy infused base.

Seafood Cheese French Prawns Soufflé

Estimated Nutrition

Calories

368.8

kcal / serving

1475.2 kcal total

Carbs

6.7g

per serving

26.6 g total

Fat

25.7g

per serving

102.8 g total

Protein

26.4g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

plain

Dairy

Butter

for the roux

230

Milk

piece

Egg Yolk

beaten until smooth

piece

Egg White

whipped stiffly

Cheese

grated

Butter

clarified for sautéing

Liquids

Brandy

half for the sauce

Brandy

for flaming

NutsSeeds

pinch

Salt

to season

pinch

White Peppercorn

to season

pinch

Cayenne

to season

pinch

Nutmeg

to season

Seafood

170

Prawn

shelled weight, cut into 1cm pieces

Method

Bake in the preheated oven for 40 minutes.

Layer half the soufflé mixture, the flamed prawns, and the remaining mixture into the dish.

Sauté the remaining prawns in clarified butter for one minute, add remaining brandy, and ignite.

Grease a soufflé dish and preheat a baking sheet in the oven at 190°C.

Gently fold the sauce into the stiffly-beaten egg whites.

Finely chop 25g of prawns and stir into the sauce with half the brandy and seasonings.

Allow the sauce to cool before beating in the egg yolks and grated cheese.

Melt butter in a pan, stir in flour to make a roux, and gradually add milk.