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Prawn Souffles [Video]

Prawn Souffles

A wonderful classic souffle, light and fluffy with tasty prawns, chives, parsley and lemon.
 |  Teresa Bovey  |  Recipes

A gorgeous recipe with prawns, lemon, parsley and chives. Eggy and fabulous. Recipe by food demonstrator & home economist, Teresa Bovey.

125g small frozen prawns, defrosted
100g brown breadcrumbs
Zest and juice of ½ lemon
1-2 tbsp milk
2 tbsp chopped parsley
1 tbsp very finely chopped chives
Salt and pepper
4 medium eggs, separated
Butter for greasing

To serve

Lemon slices


  1. Preheat the oven to 200ºC/Fan 180ºC/Gas 6.
  2. Defrost the prawns, drain off any water and place them into a medium sized bowl.
  3. Add the breadcrumbs, milk, egg yolks, chopped parsley, chives and season well with salt and black pepper.
  4. Whisk the egg whites until stiff and gently fold them into the prawn mixture.
  5. Divide the mixture into 6x buttered 125ml ramekin dishes and stand them in a small roasting dish. Add hot water into the dish so that it comes half-way up the ramekins. Bake for 20 mins until golden and well risen.

 Cooks tip – Defrost the prawns for 2-3 mins in a microwave. Leave to stand for 10 mins. Drain off any liquid.