Indian Spiced Shrimp Soufflé Recipe

About this recipe

A flavorful Indian twist on the classic soufflé, featuring shrimp infused with aromatic spices and a light, fluffy texture. Perfect for a satisfying dinner.

Ingredients

• 200G Picard - Breaded Shrimp
• 500G Two Chicks Free Range Liquid Egg White
• 600G Lurpak Slightly Salted Spreadable Butter
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Tata Salt
• - Schwartz Paprika
• - Jalpur Curry Powder
• - Kikkoman Soy Sauce

Instructions

1. 1. Melt 6 tbsp butter in a saucepan over medium heat. Stir in 5 1/2 tbsp flour until well blended and smooth.
2. 2. Gradually add 1 1/2 cups milk, stirring constantly to avoid lumps. Cook until the mixture thickens and begins to boil.
3. 3. Add 1/4 tsp salt, 1/4 tsp paprika, and 1/4 tsp curry powder to the sauce. Stir well to combine.
4. 4. Mix in 1 1/4 cups cooked and chopped shrimp, ensuring they are evenly distributed in the sauce.
5. 5. In a separate bowl, beat 5 egg yolks until smooth. Gradually stir a small amount of the hot sauce into the yolks to temper them, then pour the yolk mixture back into the saucepan.
6. 6. Cook the sauce over very low heat for 1-2 minutes, stirring constantly, until the yolks thicken slightly. Remove from heat and stir in 1 tbsp Worcestershire sauce. Allow the mixture to cool.
7. 7. In a clean bowl, whip 5 egg whites with a pinch of salt until stiff peaks form.
8. 8. Gently fold the whipped egg whites into the cooled sauce mixture, being careful not to deflate the whites.
9. 9. Pour the mixture into an ungreased 9-inch baking dish and smooth the top.
10. 10. Bake in a preheated oven at 325°F (160°C) for 10 minutes. Then, increase the temperature slightly to 350°F (175°C) and continue baking for about 35 minutes, or until the soufflé is firm and golden on top.
11. 11. Serve immediately while the soufflé is still puffed and warm.