Castle UA Cookbook v8

CHIPOTLE SHRIMP PO BOY AND FRIES

YIELD

INGREDIENTS

QUANTITY NOTES

Premium Vegan ciabatta

10 Each 1,100 g

10 Portions

Hot & Spicy Prawns

Bread and Butter Pickles

500 g 250 g

Pico de Gallo Salsa

Iceberg Lettuce

1 Each

EQUIPMENT

Limes

2.5 Each

Fajita Seasoning

20 g

Chipotle & Lime Mayo

400 g

FRIES (VE)

10 Each

CRITICAL CONTROLS

PREPARATION METHOD

• Defrost the ciabatta, • Drain the pickles. • Place chipotle and lime mayo into squirty bottles. • Cut lime into wedges. • Portion creole prawns into 110g portions (approx 7 pieces) • Shred the ice berg lettuce finely.

Recipe.4460320

CHIPOTLE SHRIMP PO BOY AND FRIES

INGREDIENTS

NOTES QUANTITY

Premium Vegan ciabatta

1 Each

Hot & Spicy Prawns

110 g

Bread and Butter Pickles

50 g 25 g

Pico de Gallo Salsa

Iceberg Lettuce

0.1 Each 0.25 Each

Limes

Fajita Seasoning

2 g

Chipotle & Lime Mayo

40 g

FRIES (VE)

1 Each

CRITICAL CONTROLS

CROCKERY

COOK EQUIPMENT

SERVICE METHOD & PRESENTATION

• Fry prawns until crisp and golden. • Place the fries in the fryer and cook. Once cooked, drain well and season. • Toast the ciabatta until warm and golden. • Place 3 pickles onto plate. • Place lettuce and prawns onto toasted ciabatta. • Zig zag chipotle sauce onto sandwich and plate. • Garnish with pico de gallo and lime sprinkled with fajita seasoning.

94 Mains & Salads

Recipe.4460320