- Steamed products - Stuffed butterfly prawns à la Manila Article : Stuffed butterfly shrimp with pangasius & salmon, IQF, 70 g Lat.: Penaeus Monodon, Pangasius hypophthalamus, Salmo Solar Contents: 10 x 70 g = 700 g Item: 8 x 700 g = 5.6 Kg Preparation: After defrosting season the butterfly according to taste with salt, pepper and a little lime juice. You can steam the shrimp in a bamboo pot to give the full flavour. Cooking times: Steam for approximately 5-6 mins., fry for approximately 6-7 mins. or scallop with hollandaise sauce under a salamander for 1-2 mins. until golden. Where to use: Thanks to the fast preparation time the skewers are a quick addition to a lunch buffer or can be used as a component of fish platters in a main course. Recipe idea: Season the defrosted butterfly shrimp according to taste with salt & pepper, steam in a bamboo pot or fry (approximately 3-4 mins.). Cut different-coloured peppers into strips approximately 5 cm long, sweat slightly in a wok with sesame oil. Deep fry Asia noodles until golden. Put the ready butterfly on a bed of vegetables of colourful strips of pepper and garnish with deep fried Asia noodles & herbs. The cooked butterfly can also be added to make an attractive colourful salad.