Chilli Lemon Prawn Sticks

Hmm... I used to have an allergy for prawns and seafood since young. All thanks to TCM, this problem was recently cured. After trying it for the very first time, I was hooked. Didn't did I know how good prawns actually tasted!

Ingredients (Makes 20)
20 raw tiger prawns, peeled and deveined
1 small piece of fresh ginger, grated
2 garlic cloves, crushed
2 chili padi
2 tbsp finely chopped coriander
1/2 tbsp chilli sauce
1 tbsp light soya sauce
3 tbsp lemon juice
1 tbsp honey

Method
Pre-soak 20 nos. of 15cm wooden skewers in cold water.

Mix ginger, garlic, coriander, chilli sauce, soya sauce, lemon and honey in a bowl.

Add prawns to coat each one well. Cover and refrigerate for at least 2 hours.

Thread 1 prawn onto a skewer.

Preheat a grill pan and brush on some olive oil. Grill prawns until theu turn red and firm.

Serve warm or room temperature.

Mussels with Salsa

Wonderful presentation at your dinner table. Fuss-free and yummy too!

Ingredients (Makes 20)
20 fresh mussels

Salsa Dressing
2 ripe tomatoes, peeled, seeded and diced
1 green chili, seeded and chopped finely
1/2 red onion, chopped finely
1 tbsp lime juice
2 tbsp olive oil
Salt and pepper to taste

Method
Scrub clean mussels under running water. Remove all attached beards.

Place cleaned mussels in a pan of 3 tbsp water and cover with lid. Steam for 6 mins over medium heat. Make sure all mussels are well cooked. Discard water and any mussels which are shut. Set aside to cool.

Prise open the shells. Discard the top shells. Loosen mussels from bottom shells.

Sprinkle serving dish with some coarse sea salt. Arrange mussels on salt (this will enable the shells to stay in place while serving).

Add the salsa dressing on each mussel.

Serve chilled.

Bruschetta

I'm a big fan of canapes. Always keen to try new ways of presenting it. For this receipe, you can vary the toppings according to your liking. I've tried it with tuna mayo, spicy prawns... Up to your imagination!

Ingredients (Makes 20)
20 slices baguette, 1cm thick
1 clove of garlic, crushed
4 tbsp olive oil

Method
Preheat oven 180 degrees celsius.

Brush the baguette slices with olive oil and garlic.

Place them on a baking sheet and bake for 8 mins and until lightly golden brown.

Topping
5 ripe tomatoes, seeded and diced
1 clove garlic, crushed
1/2 medium red onion, chopped finely
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
20 tiny basil sprigs to garnish

Method
Mix all ingredients together.

Spoon into the baguette slices.

Garnish with basil sprigs.

Serve.

Honey Mustard Drumlets

Delicious canapes to nibble on, accompanied with a nice glass of white wine....Hmmm..

Ingredients (Makes 20)
20 chicken drumlets
2 tbsp creamy dijon mustard
2 tbsp light soya sauce
2 tbsp lemon juice
2 tbsp honey
4 tbsp olive oil
1 tsp black pepper
2 tsp salt
10 garlic cloves, crushed

Method
For each chicken drumlet, cut the meat away from the bone and push the meat forward and shape into a ball.

Combine all condiments in a bowl.

Add chicken and toss to coat each piece well. Cover and refrigerate for at least 2-3 hours.

Preheat oven to 180 degrees.

Place drumlets on a wire rack set over an oven tray.

Bake the drumlets for 30 mins or until they are well browned.

Serve warm.