Sambal Prawn and Scallop
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
Accessories:
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.
