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MasterChef All Stars


Ep 4: Crab and sea urchin soufflé with black pepper sauce

Crab and sea urchin soufflé with black pepper sauce

Serves: 3
Preparation: 25 minutes
Cooking: 1 hour

50g butter, plus extra for greasing
2 tablespoons plain flour
175ml milk, warmed
3 egg yolks
50g crab meat
2 sea urchin roe, chopped
3 egg whites, whipped to soft peaks

Black pepper sauce
100g butter
1 tablespoon peppercorns, ground
2 teaspoons light soy sauce
1 teaspoon fish sauce
¼ teaspoon white sugar
50g crab meat
2 sea urchin roe, chopped
1 bunch asparagus tips, sliced on diagonal, to serve 

1 Preheat to 180°C fan forced.

2 Coat 3 x 150ml capacity ramekins liberally with softened butter. Place butter and flour in a small saucepan over medium heat and stir for 2-3 minutes. Add milk slowly while stirring until smooth. Cool slightly then beat in egg yolks one at a time. Gently fold in crab, sea urchin roe and season with salt. Fold in whipped egg whites.

3 Place greased ramekins in a baking dish and fill each ramekin to the top with soufflé mixture. Pour boiling water around ramekins to half-way up the sides. Bake for 25-30 minutes until puffed and golden.

4 For black pepper sauce, melt butter in a medium frying pan over medium heat until foaming. Add peppercorns, soy, fish sauce and sugar. Cook until nutty and brown. Remove from heat and stir through crab and urchin. Set aside.

5 Turn soufflés out onto oven-proof serving plates. Top with black pepper sauce and bake in oven for 10-15 minutes until golden. Sprinkle with asparagus tips.

N.B. As an alternative to the sea urchin roe you can substitute 1 teaspoon salmon roe for each sea urchin roe.