Ingredients

• 250 ml - cheese sauce
• 100 gms - frozen sweet corn
• 2 - eggs
• 100 gms - peeled prawns
• 1 tsp - chopped parsley
• To garnish:
• Grated parmesan and cayenne pepper

How to Make Prawn and Corn Souffles

• Heat the oven to 205 degree Celsius. Make the cheese sauce.
• Separate the eggs and stir the yolks into the sauce. Cook and drain the sweet corn.
• Add the prawns and the drained corn to the sauce with a little chopped parsley.
• Whip the egg whites stiffly and fold into the sauce.
• Divide the mixture into four and place in small buttered ramekins.
• Dust the tops with parmesan and cayenne. Cook for about 10 mins.