Colin’s Asian Inspired Whitebait Soufflé

Ingredients

Whitebait

1 red whole chilli sliced

1 green whole chilli sliced

1 handful of fresh coriander chopped

6 eggs separated

Pink ginger

Westgold butter

Salt & pepper

Method

Mix chilli’s and chopped coriander in a small bowl - set aside.

Whisk egg whites in a bowl until stiff

In a separate bowl whisk the egg yolks.

Fold the egg whites into the egg yolks mixture.

Add the herb mix

Add generous knob of butter to a warm fry pan. – once melted add the whitebait and cook through.

Pour over the egg soufflé mix. Once the bottom of the mixture is cooked, flip over to cook the other side.

Once fully cooked cut into squares or slices and add to plates.

Top each slice or square with pink ginger.