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!

Let's cook it
Difficulty Challenging
Cooked by 1 person
Portions: 4
Total 95 min

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.
  • 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.

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