Adobong Laman Dagat With Pomelo Salad Tuyo Vinaigrette


Ingredients (1 batches)

Amount Measure Name
400.00gMussels (blanched and chilled)
6.00gKnorr Rostip
6.00gSmoked Paprika
100.00mlAnnatto Oil
40.00mlCanola Oil
50.00gGarlic, chopped
250.00mlKnorr Liquid Seasoning
10.00gBlack Peppercorns, whole
60.00mlBlack Rice Vinegar
80.00gCrab Fat
200.00mlLady’s Choice Balsamic Vinaigrette
150.00gGourmet tuyo
60.00mlOlive Oil
3.00gKnorr Rostip
300.00gMixed Greens
100.00gWhite Onion
100.00gTomatoes, small diced
100.00gMango - 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.

recipe number: 1-EN-187886 recipe code: R0051869
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