Massel Stock and Gravy.

Recipes: Seafood and Fish Salad (Serves: 3-6 as a starter)

The Recipe


  • 2.5ml Massel Vegetable Stock Powder diluted in 2 tablespoon hot water

  • 390g cup mayonnaise
  • 40ml white vinegar or lime juice
2 heads romaine lettuce, chopped

  • 4 Roma tomatoes, chopped or sliced

  • 5ml shallots, finely chopped

  • 5ml garlic chives, finely chopped

  • 1 small carrot, grated
  • 40ml sharp cheddar cheese, grated
6 cleaned raw prawns
6 5cm pieces of firm white fish
  • 40ml flour

  • 40ml breadcrumbs
  • 5ml Massel Chicken Style stock powder
1 egg, slightly beaten

  • Canola oil for frying
  • 5ml of chopped parsley or cilantro


1.) Prepare SALAD before cooking the seafood.
2.) In salad bowl put lettuce, tomatoes, carrot and cheese. Top with the chives. Set aside.
3.) For dressing: Combine mayonnaise with the dissolved Massel vegetable stock and vinegar or lime. Set aside.
4.) Into a plastic bag put the flour, the breadcrumbs and Massel chicken style stock powder.
5.) Dip prawns and fish pieces in the egg, then in the bag. Shake well.
6.) Deep fry in hot oil until golden brown. Put on absorbent paper towel. Season with a sprinkle of sea salt.
7.) Dress salad with desired amount of dressing and serve up on plates. Divide prawns and fish on each plate and then top with parsley or cilantro and serve alongside the extra dressing.

Handy Tip

Gluten free option: Replace plain flour with almond or rice flour. Replace breadcrumbs with ground rice puff cereal.


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