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Ingredients 15 items

  • 1 sachet MAGGI Idea of the Day Béchamel Mix
  • 1 liter skimmed milk
  • 2 cubes MAGGI Less Salt Chicken Stock
  • ½ cup of fresh cream
  • 1 large onion chopped
  • 4 cloves sliced garlic
  • 1 cup button mushroom
  • 1 cup oyster mushroom
  • 3 tablespoons butter
  • ¼ cup of white vinegar
  • ½ kg peeled shrimps
  • 1 pinch white ground pepper
  • ½ kg of hamour, cut into 20 pieces
  • ½ kg squid, cut into squares
  • ½ cup chopped cilantro

How to prepare

  1. Mix the MAGGI Secrets Béchamel Mix with the milk, then put on low heat to boil; add the MAGGI Less Salt Chicken Stock cubes while stirring continually. When the sauce boils, add the fresh cream and simmer for 2 minutes and keep aside.
  2. Divide each of the onions, garlic and mushrooms into three batches, then put a frying pan on high heat, 1 tablespoon of the butter and 1 batch of each the onions and garlic; sauté until golden in color, then add 1 batch of the chopped mushrooms and cook for 10 minutes.
  3. Add a few drops of the white vinegar, then add the shrimps and cook for a few minutes or until the shrimps turn red. Season with white pepper. In the same manner, cook the 2nd batch using fish and the 3rd batch using squid.
  4. Add the seafood mix to the béchamel sauce, bring to boil, add the chopped cilantro and serve at once.

Nutritional informations

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