🇨🇾 CyprusCombos
🍤 Prawns & Calamari
Do not put sauce over Cajun or fried Do not cook the prawns on top of each other
ShellfishDairyIngredients
- •220g tubes- grilled, fried or Cajun
- •, butterflied - grilled or Cajun.
- •200g Side
- •60ml
Garnish
- •1 lemon wedge
Equipment
- Flat top grill
- Spatula
- Deep Fryer
Method
- 1Grill or Cajun the prawns.
- 2Grill, fry or Cajun the .
- 3Place the , fish and side in a large pan.
- 4Ladle over the over the prawns and . Do not put sauce over Cajun food.
- 5Garnish with a lemon wedge.
Plating
Large Pan
Notes
- •Do not put sauce over Cajun or fried
- •Do not cook the prawns on top of each other
Food Safety & Handling
What the SOP says about the ingredients in this recipe.
COOKING THE PRAWNSprawns
SOP 9 · Food Book
The ordered amount of prawns will be removed from the container.
Place the butterflied prawns on the grill, flesh side down, and grill until the flesh turns white,
then turn the prawns over onto the shell, grill the prawns further until the shell turns pink.
PRAWN MARINADE DO NOTSprawns
SOP 9 · Food Book
Don`t pour the marinade ingredients over the prawns and then try and distribute
the ingredients throughout the mixture.
Don`t use the prawns from the marinade longer than 2 days.
Don’t throw the butterflied prawns into the container, pack them neatly. This will
ensure quick placing of the prawns on the grill when an order comes, through.
Once the kitchen closes, wipe the container down.
Move any left over prawns into the cold room.
Use these prawns first using the FIFO guidelines.
Each 568g portion contains:
Typical energy as sold per 100g: 642kcal/2648kJ
182%
372g
531%
EQUIPMENT NEEDED TO PRODUCE PRAWNSprawns
SOP 9 · Food Book
Flat top grill
Spatula
Large spoon
Scale
· 10g OR 15g Spicemate
· 10ml OR 15ml cooking oil 5g OR 8g Cajun