Ingredients Jump to Instructions ↓

  1. 500 g fish fillets, cut into 60-70g thin slices

  2. 350 g peeled shrimps, medium size, cleaned

  3. 1 tablespoon vegetable oil

  4. 1 medium onion or 125 g, sliced 2 tablespoons green curry paste cup MAGGI Coconut Milk Powder or 50 g, dissolved in

  5. 1 cup or 250ml water

  6. 2 cups water or 500 ml 1 lemongrass stalk, cut into halves cup frozen green peas or 80 g, thawed 1 medium potato or 200 g, cut into medium cubes 2 cubes MAGGI® Chicken Less Salt Bouillon

Instructions Jump to Ingredients ↑

  1. Preparation Place fish fillet slices on cling film, cover with another and flatten the fillets gently with a wooden crusher without damaging it and set aside. Repeat the same with the rest of fillets. Place 1 piece of shrimps in the center of the fillet, keeping the tail out. Roll the fillets nicely with the help of cling film. Remove cling film and secure with toothpicks and set them aside. Heat oil in a large pan; Add and cook onion for 2-3 minutes until they become tender. Add the curry paste and stir until fragrant. Add the dissolved MAGGI Coconut Milk Powder, water, lemongrass, green peas, potato and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil and simmer over a low heat for 10 minutes then add the prepared fish and shrimps rolls and simmer for 5 minutes or until rolls and vegetables are cooked. Garnish with fresh coriander leaves and serve.


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