Sambal Prawn and Scallop

(17)
Use this recipe with:

Short

P R O F I L E
Chilled ​4°C
1 Portion
From Scratch

Stage 1

175 °C

  • Combi-steam
  • 00:07 | -
R E C I P E
250 g Tiger prawn deshell an clean
200 g Hokkaido scallop
50 g Red onion wedge
20 g Cherry Tomato
20 g Edamame
5 g Ginger Slice
80 g Sambal Chilli
10 g Toasted Almond
10 g Cooking Oil
Ingredients
- Place oil into 40mm 1/2GN non stick unperforated pan.​ - Add in scallop, prawn, cherry tomato, edamame, ginger and sambal chili sauce in to the tray and mix well.
1. Food Preparation
- Set the temperature in combi mode - Time 7 minutes - Temperature 175°C
2. Cooking Instruction
- Once complete, garnish with almond nuts. - Plate up 2-4
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.