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Seafood Reduction

  • Mirepoix (Carrot, Onion & Celery) 100 g
  • Shrimp Shells 250 g
  • Fish Stock 375 g
  • Dried Bay Leaves 1 pc
  • Fresh Thyme Sprig 1 pc

White Sauce Base

  • Filtered Water 500 g

Puffed Rice

Crab Meat Salad

  • Jumbo Lump Crab Meat 300 g
  • Fresh Cream 100 ml
  • Fish Stock 375 g

Final Build

  • Rockmelon, seared 500 g
  • Fresh Chervil 10 g
  • Purple Shiso Leaf 10 g
  1. Seafood Reduction

    • In a pan, brown mirepoix and add shrimp shells. Saute till fragrant.
    • Add in Knorr Tomato Paste, bay leaf, fresh thyme and fish stock. Simmer for 15 minutes.
    • Strain the remaining stock and set aside.
  2. White Sauce Base

    • In a pot, combine filtered water and Knorr White Sauce Mix.
    • Bring to boil, constantly stirring and simmer for 3 minutes or until thickened.
    • Combine seafood reduction into the white sauce mix, till preferred consistency and flavour. Set aside.
  3. Puffed Rice

    • In a bowl, combine Knorr Pasti Sedap, rice puff and smoked paprika.
    • Set aside before use.
  4. Crab Meat Salad

    • In a bowl, combine crab meat lump, Knorr Lime Flavoured Powder, cream and fish stock.
    • Set aside in the chiller.
  5. Final Build

    • Place seared rockmelon in preferred serving dish, top it off with crab meat salad and garnish accordingly.