- Steamed products - Mekong medallion with shrimp Article : "Mekong medallion" with shrimp, IQF, 50 g Lat.: Penaeus Monodon, Pangasius hypophthalamus Contents: 10 x 50 g = 500 g Item: 10 x 500 g = 5.0 Kg Preparation: Dab the medallions dry after defrosting. Season according to taste with salt, pepper, sesame oil and butter. Ideally steam in fish stock to give the full flavour. Cooking times: steam for approximately 5-6 mins. Where to use: Thanks to the fast preparation time the portion medallions are ideal for banquets or outdoor events. The advantage of the ready-garnished Mekong medallions is the fast and pragmatic preparation - without much effort. Recipe idea: Medallion in red Thai curry sauce dice onions and garlic finely, sweat in oil for approximately 5-8 mins. Add red Thai curry paste (1 teaspoon for 4 portions), after approximately 3 mins. add the coconut milk with lemon grass (pressed), add lime leaves and apricot jam and simmer for another 10 mins. Strain the sauce, whip until creamy, bring to the boil and if necessary season with salt & sugar. Steam the medallions in the meantime, pour a level of liquid on a plate, arrange 2 medallions and garnish with fresh coriander. Side dishes as desired.