|400.00||g||Mussels (blanched and chilled)|
|250.00||ml||Knorr Liquid Seasoning|
|10.00||g||Black Peppercorns, whole|
|60.00||ml||Black Rice Vinegar|
|200.00||ml||Lady’s Choice Balsamic Vinaigrette|
|100.00||g||Tomatoes, small diced|
|100.00||g||Mango - yellow|
a. In a mixing bowl, combine the mussels, prawns, scallops, Knorr Rostip, smoked paprika and annatto oil.
b. Mix the seafoods very well. Cover the bowl with plastic wrap and marinate the seafoods inside the chiller for 24 hours.
a. In a sauce pan, heat the oil and sweat the garlic. Add the water, Knorr Liquid Seasoning peppercorns, bayleaf, and vinegar. Simmer for 2 minutes.
b. Add the crab fat and stir very well. Set aside.
a. In a mixing bowl, combine the Lady’s Choice Balsamic Vinaigrette, tuyo, olive oil and Knorr Rostip.
b. Mix very well. Set aside.
c. In a serving plate assemble the mixed greens, pomelo, white onion, tomato, cucumber and mango.
d. Drizzle the dressing on top.
Cooking of Seafoods
a. Preheat frying oil, flash fry the seafoods for 40 seconds. Set aside.
b. Assemble the seafoods with the salad.
c. Drizzle the adobo sauce on top of the seafoods. Serve.