Stuffed Roselle Flower with Watermelon Gazpacho

Name: Stuffed Roselle Flower with Watermelon Gazpacho
Yield: 10
Ingredients: 40.0g Crab Meat; 40.0g Prawn Meat; 20.0g Fish Paste; 100.0ml Whipped Cream; 15.0g Fine Salt; 15.0g White Pepper Powder; 4.0pc Roselle; 300.0ml Watermelon Juice; 50.0g Tomato Juice; 20.0g Celery Juice; 10.0g Knorr Lime Flavoured Powder 400G; 50.0g Flying Fish Roe; 50.0g Frisee Lettuce

Stuffed Roselle Flower with Watermelon Gazpacho – - Recipe

Flavourful lime-scented watermelon gazpacho is topped with luscious stuffed roselle flowers.

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Seafood Stuffing

Crab Meat 40.0 g
Prawn Meat 40.0 g
Fish Paste 20.0 g
Whipped Cream 100.0 ml
Fine Salt 15.0 g
White Pepper Powder 15.0 g

Gazpacho

Roselle 4.0 pc
Watermelon Juice 300.0 ml
Tomato Juice 50.0 g
Celery Juice 20.0 g
Knorr Lime Flavoured Powder 400G 10.0 g
Knorr Lime Flavoured Powder 400G

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Per Piece (Pouch) RM0.00

Per Carton (12 x 400 g) RM0.00

Product added to cart: Knorr Lime Flavoured Powder 400G

Recommended Retail Price

Assembly

Flying Fish Roe 50.0 g
Frisee Lettuce 50.0 g

Western

Fusion

Desserts

Sides / Snacks

Fruits

Flavourful lime-scented watermelon gazpacho is topped with luscious stuffed roselle flowers.

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Preparation

Seafood Stuffing
- Ensure all proteins are chilled, place in food processor and blend to a smooth paste.
- Store in chiller before use.
Gazpacho
- Mix the ingredients together and store in chiller before use.
- Stuff roselle flower.
- Place seafood stuffing in a piping bag.
- Pipe the stuffing into roselle halves and steam for 10 minutes or until stuffing is fully cooked.
- Chill and use accordingly.
Assembly
- Fill chilled gazpacho in a shot glass and place a stuffed roselle on the glass.
- Garnish with flying fish roe and frisee lettuce before serving.