• Total

    95
  • difficulty

    Challenging

Shrimp and Crab Chicken Roulade

By Bernard Long

Chef Bernard Long wowed us with his skill and flavours in this dish! Try this recipe from MAGGI® Food Court today!

Utensils

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    Cutting board

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    can

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    Area foil

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    Baking dish

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    Bowl

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    Spoon

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    Oven

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    Immersion Blender

Ingredients

Portions: 4

  • 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
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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.
  • 2.Debone the whole chicken as one, spread and ensure it is the same thickness throughout. Season with MAGGI® Season Up Chicken.
  • 3.Lay spinach leaves to completely cover meat side, place the crab and shrimp mixture in an even line across and roll into a long cylinder shape using foil and close foil tightly.
  • 4.Place on a lined baking tray and into an oven preheated to 440°F (230°C) until the internal temperature reaches 160°F (71°C).
  • 5.Remove the foil and bake for an additional 10 minutes to brown the roulade. Set aside.

Curry Sauce:

  • 6.Heat a sauté pan over medium heat, add vegetable oil and sauté onion, garlic, and ginger until fragrant.
  • 7.Add MAGGI® Curry Powder to the pot and sauté for 3 minutes before adding dissolved MAGGI® Soup it Up! Jamaican Cock Soup Mix with Pumpkin to create sauce, finish with MAGGI® Liquid Coconut Milk reduce to half. Blend using an immersion blender.

Herb Sauce:

  • 8.In another pot, blanch remaining spinach and fresh herbs in vegetable stock, cool slightly and blend until smooth. Carefully transfer to a squeeze bottle until time to plate.
  • 9.Serve hot with sides of choice.

Related Recipes


Carbohydrates 24.1 g
Energy 590.7 kcal
Fats 27.4 g
Fiber 6 g
Protein 63.3 g
Saturated Fats 4.2 g
Sodium 1018 mg
Sugars 2.6 g

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A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

What is the energy content breakdown?

41 27.4g / 41%
16 24g / 16%
43 63.2g / 43%
29 590.7g / 29%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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