Grilled Prawns, Shiitake Mushrooms, Boursin Cheese Dumplings
Unilever Food Solutions Singapore
Recipe detail information Grilled Prawns, Shiitake Mushrooms, Boursin Cheese Dumplings, and Three-Pepper Tomato Nage Yield
4 servings
Ingredients (4 servings) Amount
Measure
Name FOR THE NAGE
50.00
g
Extra Virgin Olive Oil
10.00
g
Onions, finely chopped
5.00
g
Garlic (minced)
40.00
g
Tomatoes-Sliced
20.00
g
Cherry Tomatoes (sliced)
30.00
g
Plum Tomatoes (sliced)
5.00
g
Rock Salt
3.00
pc
Peppercorns
20.00
g
Butter
4.00
g
Knorr Concentrated Chicken Bouillon - 6 x 1 kg
2.00
g
Knorr Chicken Seasoning Powder - 6 x 1kg
100.00
g
Water
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
12.03.2017
Unilever Food Solutions Singapore
Recipe detail information
FOR THE GRILLED SHRIMP 60.00
g
Medium-sized Prawns, cleaned
40.00
g
Shiitake Mushrooms Olive Oil Salt and Pepper Minced Garlic FOR THE DUMPLINGS
5.00
pc
Dumpling Wrappers
50.00
g
Boursin Cheese
1.00
pc
Eggs, beaten
50.00
g
Baguette, grilled
2.00
g
Chives, snipped
Preparation NAGE 1. Saute ripe tomatoes, cherry tomatoes and plum tomatoes with onions, garlic, olive oil, salt and peppercorns. 2. Add chicken stock^ and reduce for 5 minutes. ^ Chicken stock = Water + KCP + KCCB 3. Add butter and remove from heat.
SHRIMP 1. Marinate prawns and shiitake mushrooms in olive oil, salt, pepper and garlic. 2. Grill for 5 minutes.
DUMPLINGS 1. Shape Boursin cheese into quenelles. Place in the center of a dumpling wrapper. Fold the wrapper into half, forming a half moon. Close the seams with egg wash. 2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
12.03.2017
Unilever Food Solutions Singapore
Recipe detail information
2. Poach dumplings in nage of tomatoes.
FINAL ASSEMBLY AND PLATING Set up nage and dumplings on plate. Add prawns and shiitake mushrooms. Garnish with parsley and chives. Serve with french baguette.
3
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
12.03.2017
Recipe detail information Grilled Prawns, Shiitake Mushrooms, Boursin Cheese Dumplings, and Three-Pepper Tomato Nage Yield
4 servings
Ingredients (4 servings) Amount
Measure
Name FOR THE NAGE
50.00
g
Extra Virgin Olive Oil
10.00
g
Onions, finely chopped
5.00
g
Garlic (minced)
40.00
g
Tomatoes-Sliced
20.00
g
Cherry Tomatoes (sliced)
30.00
g
Plum Tomatoes (sliced)
5.00
g
Rock Salt
3.00
pc
Peppercorns
20.00
g
Butter
4.00
g
Knorr Concentrated Chicken Bouillon - 6 x 1 kg
2.00
g
Knorr Chicken Seasoning Powder - 6 x 1kg
100.00
g
Water
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
12.03.2017
Unilever Food Solutions Singapore
Recipe detail information
FOR THE GRILLED SHRIMP 60.00
g
Medium-sized Prawns, cleaned
40.00
g
Shiitake Mushrooms Olive Oil Salt and Pepper Minced Garlic FOR THE DUMPLINGS
5.00
pc
Dumpling Wrappers
50.00
g
Boursin Cheese
1.00
pc
Eggs, beaten
50.00
g
Baguette, grilled
2.00
g
Chives, snipped
Preparation NAGE 1. Saute ripe tomatoes, cherry tomatoes and plum tomatoes with onions, garlic, olive oil, salt and peppercorns. 2. Add chicken stock^ and reduce for 5 minutes. ^ Chicken stock = Water + KCP + KCCB 3. Add butter and remove from heat.
SHRIMP 1. Marinate prawns and shiitake mushrooms in olive oil, salt, pepper and garlic. 2. Grill for 5 minutes.
DUMPLINGS 1. Shape Boursin cheese into quenelles. Place in the center of a dumpling wrapper. Fold the wrapper into half, forming a half moon. Close the seams with egg wash. 2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
12.03.2017
Unilever Food Solutions Singapore
Recipe detail information
2. Poach dumplings in nage of tomatoes.
FINAL ASSEMBLY AND PLATING Set up nage and dumplings on plate. Add prawns and shiitake mushrooms. Garnish with parsley and chives. Serve with french baguette.
3
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
12.03.2017
