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Cheese and Prawn Souffles Recipe
|Cream||1⁄2 Cup (8 tbs)|
|English mustard||1 Teaspoon|
|Cayenne pepper||1 Pinch|
|Peeled prawns||3 Ounce (90 Gram)|
|Grated matured cheddar cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|For anchovy paste|
|Canned anchovy fillets||100 Gram (2 Cans, 50 Gram Each)|
|Garlic||2 Clove (10 gm), crushed|
|Chopped parsley||1 Tablespoon|
|French bread||1 (For Serving)|
Serving size: Complete recipe
Calories 1712 Calories from Fat 827
% Daily Value*
Total Fat 92 g141.1%
Saturated Fat 43.9 g219.4%
Trans Fat 0 g
Cholesterol 795 mg
Sodium 6296.8 mg262.4%
Total Carbohydrates 125 g41.5%
Dietary Fiber 1.8 g7.4%
Sugars 47.1 g
Protein 93 g186.8%
Vitamin A 76.2% Vitamin C 39.4%
Calcium 184.7% Iron 45.1%
*Based on a 2000 Calorie diet
Rinse thoroughly in cold water and drain.
Pound the anchovies with the oil, garlic and parsley to a smooth paste.
Keep on one side.
Beat together the eggs, cream, mustard, cayenne, and salt to taste.
Stir in the prawns and cheeses.
Lightly grease four individual souffle dishes and pour in the mixture.
Bake in a preheated moderately hot oven, 200°C (400°F), for 20 to 25 minutes, until well risen and golden brown.
Meanwhile toast the French bread on both sides.
Spread with the prepared anchovy paste and heat through under a preheated moderate grill.
Arrange on a warmed serving platter.
Serve the souffles as soon as they are cooked, with the anchovy toasts.