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Congratulations!<br />We hope you will enjoy the recipe!
Shrimp and Crab Chicken Roulade
Chef Bernard Long wowed us with his skill and flavours in this dish! Try this recipe from MAGGI® Food Court today!
Ingredients
- 1 Pound Shrimp
(peeled and deveined)
- 1 Pound Lump Crab Meat
- 2 Packets MAGGI® Season-Up Fish (10g)
(or Flavour D' Pot Crab)
- 1 Tablespoon Lime Zest
- 1 Bunch Parsley
(minced)
- 1 Bunch Cilantro
(minced)
- 1 Unit Whole Chicken
(approx. 3lbs)
- 2 Packets MAGGI® Season-Up Chicken
- 1 Pound Spinach Leaves
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Onion
(minced)
- 2 Tablespoons Garlic
(minced)
- 2 Tablespoons Ginger
(minced)
- 2 Teaspoons MAGGI® Curry Powder
- 1 Packet MAGGI® Soup it Up! Jamaican Cock Soup Mix with Pumpkin
(dissolved in 1 cup hot water)
- 1 Pack MAGGI® Liquid Coconut Milk
Instructions
Shrimp and Crab Chicken Roulade:
-
1. Chop the shrimp and crab meat, combine and season with MAGGI® Season Up Fish, lime zest, ½ parsley, and ½ cilantro. Set aside until ready for use.
Curry Sauce:
-
6. Heat a sauté pan over medium heat, add vegetable oil and sauté onion, garlic, and ginger until fragrant.