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Seafood Stuffing

  • Crab Meat 40.0 g
  • Prawn Meat 40.0 g
  • Fish Paste 20.0 g
  • Whipped Cream 100.0 ml
  • Fine Salt 15.0 g
  • White Pepper Powder 15.0 g



  • Flying Fish Roe 50.0 g
  • Frisee Lettuce 50.0 g


  1. Seafood Stuffing

    • Ensure all proteins are chilled, place in food processor and blend to a smooth paste.
    • Store in chiller before use.
  2. Gazpacho

    • Mix the ingredients together and store in chiller before use.
    • Stuff roselle flower.
    • Place seafood stuffing in a piping bag.
    • Pipe the stuffing into roselle halves and steam for 10 minutes or until stuffing is fully cooked.
    • Chill and use accordingly.
  3. Assembly

    • Fill chilled gazpacho in a shot glass and place a stuffed roselle on the glass.
    • Garnish with flying fish roe and frisee lettuce before serving.