

Instructions
- Combine in large bowl lime juice, MAGGI Fish Sauce, MAGGI Taste of Asia Red Curry Paste and brown sugar.
- Add seafood , toss through, stand 30 minutes.
- Add lettuce and red cabbage, toss through.
- Sprinkle top with kaffir lime leaves.
Recipe Details
Qty | Unit | Ingredient | Preparation |
60 | mL | Lime juice, fresh |
|
20 | gr | Brown sugar |
|
400 | gr | Lettuce | Shredded |
400 | gr | Red cabbage | Finely shredded |
2 | gr | Kaffir lime leaf | Finely shredded |
300 | gr | Prawn, peeled and cooked | Chopped |
300 | gr | Calamari | Cooked, chopped |
300 | gr | Perch, raw | Cooked, chopped |
30 | mL | MAGGI Fish Sauce |
|
50 | gr | MAGGI TASTE OF ASIA Red Curry Paste |
Products used in the recipe

Related Recipe
Recipe created by VIC National Finalists - Clinton Richardson & Jomarie Gealon

Cocoa Sponge Cake & Salted Caramel Cremeux “Sandwich” with Davao Coconut Pudding
- 4 portions

Pumpkin, Potato and Zucchini Soup
- 10 portions

Cold Brew Martini
- 1 portions

NESCAFÉ Soy Smoothie
- 1 portions