1 1/2oz/40g butter 1 1/2oz/40g flour 1/2pt/300ml milk 2oz/50g Cheddar cheese, grated 4 eggs, separated 4oz/100g peeled prawns, chopped salt and freshly ground black pepper 2 avocados lemon juice peeled prawns and chive batons for garnish
Instructions
1) Melt butter in a pan and stir in flour. Cook for one minute.
Remove form the heat and add a little milk. Stir to make a smooth paste, then add a little more milk. Continue until all milk is incorporated. Return to heat and cook over gentle heat, stirring until sauce is thickened.
2) Stir in cheese until melted, then beat in egg yolks. Add chopped prawns. Season. At this stage you can leave the mix in the fridge until just before needed. Whisk egg whites stiff and fold in carefully.
3) Halve and stone avocados and sprinkle with lemon juice to avoid discoloration. Preheat oven to 375F,190C. Spoon souffle into avocado cavities.
4) Bake for about 20 minutes until risen and golden (it will not rise high). Serve immediately garnished with prawns and chive batons.
