Seafood soufflé.
The broth is traditionally Taiwanese, but it has a Western finish with a topping of flaky pastry.
Ingredients
Broth
250ml (1 cup) water
4 prawns, cleaned and peeled
50g fish fillets
50g calamari rings
2 crabsticks
80ml (cup) milk
5ml (1 tsp) celery, finely chopped
5ml (1 tsp) carrot, finely chopped
Pinch salt
1ml (¼ tsp) cornflour, dissolved in 5ml (1 tsp) cold water
Pastry
60ml (¼ cup) cake flour
250ml (1 cup) water
20ml (4 tsp) butter
1 large egg yolk
Method
1. Preheat the oven to 175°C.
2 For the broth, bring the water to the boil in a saucepan and blanch the prawns, fish, calamari and crabsticks for 30 seconds. Remove the fish and seafood from the water with a slotted spoon, and pour the milk into the remaining water. Add the celery, carrot and salt.
3. Put the fish and seafood back and simmer over medium heat. Slowly add the cornflour, stirring continuously until the broth thickens. Pour the broth into a soufflé bowl.
4. For the pastry, mix the flour, water and butter to form a dough and shape it into a round pancake. Place on top of the broth in the soufflé bowl and brush with the egg yolk.
5. Bake on a rack at the bottom of the oven until brown and puffed, about 30 minutes. Serve immediately.
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