Stuffed Roselle Flower with Watermelon Gazpacho
Flavourful lime-scented watermelon gazpacho is topped with luscious stuffed roselle flowers.

Ingredients
Stuffed Roselle Flower with Watermelon Gazpacho
Calculate Dish Cost
Seafood Stuffing
Gazpacho

Assembly
Seafood Stuffing
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Crab Meat 40.0 g
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Prawn Meat 40.0 g
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Fish Paste 20.0 g
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Whipped Cream 100.0 ml
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Fine Salt 15.0 g
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White Pepper Powder 15.0 g
Gazpacho
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Roselle 4.0 pc
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Watermelon Juice 300.0 ml
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Tomato Juice 50.0 g
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Celery Juice 20.0 g
Assembly
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Flying Fish Roe 50.0 g
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Frisee Lettuce 50.0 g
Preparation
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Seafood Stuffing
- Ensure all proteins are chilled, place in food processor and blend to a smooth paste.
- Store in chiller before use.
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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.
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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.