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| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 420 g) | Mỗi phần420 g |
|---|---|---|
| Sugar | 16 g | 16 g |
| Energy | ~1800 kJ | ~1800 kJ |
| Sodium | 1580 mg | 1580 mg |
| Protein | 35 g | 35 g |
| Fat, total | 16 g | 16 g |
| Carbohydrate | 34 g | 34 g |
| Saturated fat | 2.5 g | 2.5 g |
Sizzling hot plate with a combination of fresh seafood stir-fried with mixed vegetables in your choice of sauce
Peeled succulent prawns, tender scored squid rings, whole green-lipped mussel, sliced firm white fish fillets, baby corn cuts, broccoli florets, cauliflower pieces, green capsicum pieces, sliced onions, chopped spring onions, red chilli slices, minced garlic, aromatic crispy fried shallots, vegetable cooking oil. Sauce profile customized per client selection (such as sweet chilli jam, savoury black bean, garlic infusion, or ginger and shallots).
The sizzling seafood combination hot plate is a dramatic masterclass in high-heat wok cooking widely popular in modern Vietnamese and East Asian urban restaurants. Flash-frying an assortment of fresh marine proteins alongside crisp market vegetables allows everything to seal in its natural juices. Instantly transferring the vibrant stir-fry onto a roaring hot cast-iron plate generates an incredibly fragrant caramelization that fills the dining room.
Contains crustacea (prawns), molluscs (squid, mussel), fish (white fish fillets, traditional fish sauce traces in base), soy and gluten (stir-fry base seasonings). Prepared in a commercial kitchen environment that also handles peanuts, sesame, egg, and dairy.
Best enjoyed immediately while sizzling hot to appreciate the delicate tenderness of the ocean seafood and the crispness of the vegetables. Due to the diverse seafood components, leftovers should be transferred to an airtight container, refrigerated promptly, and consumed within 24 hours.
If saving leftovers, allow the stir-fry to cool completely to room temperature before sealing to prevent trapped condensation from making the seafood elements soggy.
To reheat effectively while keeping the seafood tender, toss the ingredients in a preheated non-stick skillet or wok over high heat for 2 to 3 minutes until steaming hot throughout. Avoid high-power microwaving to prevent the squid and prawns from turning rubbery.
Serve piping hot, presented directly on a sizzling cast-iron skillet over a protective wooden board. Crowned with fresh spring onions, sliced chillies, and fried shallots, it pairs beautifully with steamed jasmine rice or crispy prawn crackers.
