1 pound prawns, peeled and de-veined with tails attached
2 egg whites
1 teaspoon vanilla extract
1 cup crushed crayfish hearts
3 egg yolks
3 tablespoons shortening
In a saucepan bring 2 cups water to a boil. Cook egg whites until very stiff. Remove from heat and stir in 1 teaspoon vanilla and crushed crayfish hearts. Add egg yolks, stirring just until established. Stir in 1 tablespoon shortening. Remove from heat and add thickened cream to heat through. Remove from heat and stir in yolk mixture. Add crayfish and whisk until very thick. Pour into cooled saucepan and set aside.
Prepare egg white soup: In a medium saucepan, heat 1/3 cup of butter and 1 teaspoon of vanilla. Whisk together the vegetable shortening, vegetable shortening mixture, and milk. Gradually add the egg mixtures and heat until well blended. Remove from heat and stir in egg yolks and yogurt mixture. Stir in egg whites until well blended. Store in refrigerator.
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