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INGREDIENTS

Mixed Seafood with Cilantro Cream with

  • 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

Mixed Seafood with Cilantro Cream with

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 INFORMATION

Mixed Seafood with Cilantro Cream with

  • Energy 309 (Kcal)
  • Protein 32 (g)
  • Carbohydrate 16 (g)
  • Total Fat 12 (g)
REVIEWS

Mixed Seafood with Cilantro Cream with

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