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Recipe Name: BAKED PRAWNS

Classication: SEAFOOD
Total Yield/ Servings Preparation Time:
Portion Size: Cooking Time:

Ingredient Description QTY UNIT PROCEDURE


For the prawns:
trimmed, deveined and
Season prawns with Knorr Aromat. Arrange them on a
Prawns butterflied (skin on); size - 15 pcs
sheet tray.
25:1kg
Steam in a combi oven for 5 minutes.
Gently remove the meat of the prawns while retaining the
Knorr Aromat Powder 10 g integrity of the remaining shell.
Slice the prawn meat into small dice and place them in a
clean non-reactive bowl.
Lady's Choice Real
50 g
Mayonnaise
Knorr Cheese Sauce 30 g Combine all the ingredients, except for the olive oil in a
Roasted, peeled and sliced
Green bell pepper 20 g bowl. Gently fold in the prawn meat. Taste and adjust
into brunoise
seasoning.
Pimientos brunoise 20 g
Scoop a full heap of mixture using a tablespoon on to the
Japanese Panko Breadcrumbs toasted 50 g back opened shell of the prawns. Pat the filling town with a
spoon to make it evenly filled out. Repeat with the rest of
Flat parsley minced 10 g
the prawns.
White onions 20 g
Pre-heat the salamander or broiler.
Cayenne pepper 2 g
Knorr Shrimp Powder 2 g
Brandy or Pernod 30 ml
Rock salt pinch- to taste 2 g
Drizzle the prawns with a splash of extra virgin oil. Bake
under the broiler for less than 5 minutes. Serve
Extra Virgin Olive Oil 30 ml immediatley

TOTAL FOOD COST

TOTAL FOOD COST/SERVING


RSP (30% food cost)
Chef's Notes:
Can be served with sauted vegetables and potato puree

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