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    Recipes — appetizer

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    Prawn Balls

    This is a homemade version of a Chinese takeaway classic. Serve them with soy sauce or sweet chilli sauce for dipping. For this recipe you will need a deep-fat fryer.

    Prep Time

        •    Prep time: less than 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves about 20 (depends on how many balls)


        •    1 tsp oyster sauce
        •    1 tsp groundnut oil
        •    ¼ tsp fine sea salt
        •    1 tsp toasted sesame oil
        •    ½ tsp finely grated fresh root ginger
        •    300g/10½oz king prawns, raw and peeled
        •    dark soy sauce or sweet chilli sauce, to serve
        •    100g / 3½ oz sesame seeds oil, for deep-frying
        •    50g/1¾oz tinned bamboo shoots, drained and finely chopped


    1. Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes.

    2. Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour.

    3. Preheat a deep-fat fryer to 180C.

    4. To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate.

    5. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches.

    6. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping.

    This great family recipe is thanks to BBC Good Recipes at https://www.bbc.co.uk/food/recipes/prawn_balls_23044

    Salt and Pepper Prawns with Pineapple Dipping Sauce

    Contrast salt and pepper prawns with sweet chilli pineapple dipping sauce for a vibrant starter.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour & 5 minutes
        •    Yield: Serves 4


        •    1 tsp fish sauce
        •    1 tbsp peanut oil
        •    2 tsps sea salt flakes
        •    2 tsps tamarind paste
        •    500g green school prawns
        •    Chopped long red chilli, to serve
        •    1 cup (150g) plain flour, seasoned
        •    1 tsp freshly ground black pepper
        •    Juice of 1 lime, plus lime wedges to serve
        •    1 tbsp sambal oelek (Indonesian chilli paste)
        •    3 eggwhites, lightly beaten with 2 teaspoons water
        •    1/2 pineapple, flesh chopped into bite-sized pieces


    1. Preheat the oven to 180°C.

    2. Toss pineapple with peanut oil, then spread over a baking paper-lined baking tray and roast for 45 minutes or until caramelised. Transfer to a food processor with lime juice, sambal oelek, fish sauce, tamarind and 1/4 cup (60ml) water, and whiz to combine. Strain through a sieve into a bowl. Set aside.

    3. Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).

    4. Place eggwhite mixture and seasoned flour in separate bowls. Working in batches, dip prawns in egg, shaking off excess, then coat in flour and deep-fry for 2 minutes or until golden and crisp. Drain on paper towel.

    5. Toss prawns with salt flakes and black pepper, then transfer to a platter. Scatter with chilli and serve with pineapple dipping sauce and lime wedges.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/salt-pepper-prawns-pineapple-dipping-sauce/76bd786c-5ca0-4b77-bdd2-8ad987b53edf?current_section=recipes&r=recipes/collections/prawnrecipes

    Slow Cooker Sriracha Meatballs

    Flavorful, tender pork meatballs are baked in the oven then cooked in an irresistible Sriracha-flavored sauce for an easy slow cooker appetizer everyone will love.

    Prep Time

        •    Prep time: need refrigerate for 30 minutes before cooking
        •    Cook time: about 4-6 hours
        •    Yield: Serves about 36-40 small meatballs


        •    1 tsp sesame oil
        •    1/4 cup soy sauce
        •    1/2 cup soy sauce
        •    1 egg yolk whisked
        •    1/4 cup brown sugar
        •    1 pound ground pork
        •    1/4 cup regular ketchup
        •    1 10- ounce jar pepper jelly
        •    1/2 cup panko bread crumbs
        •    1 tsp freshly ground black pepper
        •    1/4 cup fresh cilantro leaves minced
        •    2 cloves garlic pressed or finely minced
        •    Green onion and sesame seeds for garnish
        •    1/4 cup chopped green onion about 3 green onions
        •    1 heaping tbsp ginger grated or finely minced (about 1-inch knob)
        •    3/4 cup Kroger Sriracha ketchup or 3/4 cup regular ketchup mixed with XX Sriracha sauce


    1. In a medium bowl, add the pork and drizzle with the egg yolk, soy sauce, ginger, garlic and ground pepper and gently mix together with your fingers. Add the green onion, cilantro leaves and panko bread crumbs and mix gently until incorporated. Refrigerate for 30 minutes.

    2. Line a baking sheet with aluminum foil or parchment paper and preheat the oven to 400 degrees F.

    3. Use a small scoop or spoon to form 1/2-inch balls and gently roll between your palms and place on the baking sheet. Bake for 10 minutes or until golden brown. The meatballs may not be cooked all the way through and will continue to cook in the slow cooker. Transfer to a slow cooker.

    4. For the sauce, in a medium size bowl or 4 cup measuring cup, mix the Sriracha ketchup with the regular ketchup, pepper jelly, soy sauce, brown sugar and sesame oil. Pour over the meatballs and cook on high for 2-3 hours or low for 4-6 hours.

    5. Garnish with chopped green onion and sesame seeds and serve.

    This great family recipe is thanks to Foodie-Crush Recipes at https://www.foodiecrush.com/slow-cooker-sriracha-meatballs/

    Seafood Skewers with Grilled Lettuce and Blue Cheese Dressing

    This seafood skewers with grilled lettuce and blue cheese dressing recipe is brought to you by taste.com.au and Houghton Wine. Pair this dish with Houghton White Classic.

    Prep Time

        •    Prep time: 3 hours & 20 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 8


        •    2 tbsps olive oil
        •    2/3 cup sour cream
        •    1/3 cup mayonnaise
        •    2 cloves garlic, crushed
        •    1 tbsp wholegrain mustard
        •    80g blue cheese, crumbled
        •    2 green onions, thinly sliced
        •    2 tsps worcestershire sauce
        •    16 large scallops without roe
        •    1 tbsp finely grated lemon rind
        •    2 tbsps finely chopped fresh dill
        •    1.5kg kipfler potatoes, scrubbed
        •    1 small iceberg lettuce, cut into thick wedges
        •    750g firm white fish fillets, cut into 3cm pieces
        •    16 uncooked medium king prawns, peeled, tails intact
        •    16 cleaned baby octopus, heads removed (if octopus is a little large, halve)


    1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil. Simmer, uncovered, for 10 minutes or until almost cooked. Drain. Halve lengthways.

    2. Place seafood in a large bowl. Add garlic, dill, onions, rind, mustard and oil. Toss gently to combine. Cover and refrigerate 3 hours or overnight. Thread seafood, alternating varieties, onto 16 metal or wooden skewers.

    3. Mash blue cheese with a fork in a small bowl. Stir in sour cream, mayonnaise, Worcestershire sauce and 2 tablespoons water until smooth. Cover and refrigerate until required.

    4. Preheat an oil-sprayed chargrill over medium-high heat. Cook potatoes and lettuce, turning, or until lettuce is just tender and potatoes are golden and crisp. Transfer to serving plates.

    5. Cook skewers on chargrill until seafood is just cooked and changed in colour. Serve with potatoes, lettuce and dressing.

    6. Pair this dish with Houghton White Classic.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/seafood-skewers-grilled-lettuce-blue-cheese-dressing/fefea12e-a39d-48b7-b6ec-6784d7063237

    Blackberry-Glazed Beef Crostini

    Prep Time

        •    Prep and cook time: 10 minutes
        •    Yield: Serves 24


        •    salt
        •    pepper

        •    1 tsp balsamic vinegar
        •    1 tsp fresh thyme leaves
        •    2 tbsps extra virgin olive oil
        •    2 tbsps prepared horseradish
        •    6 ounces cream cheese (softened)
        •    1/3 cup Smucker's Blackberry Jam
        •    24 slices French bread baguette (1/4-inch thick)
        •    8 ounces roast beef (very thinly sliced deli-style)


    1. HEAT oven to 400°F. Place bread slices on baking sheet in single layer. Brush top side of slices with oil. Sprinkle generously with salt and pepper.
    2. BAKE 7 to 10 minutes or until lightly toasted. Cool on baking sheet.
    3. STIR cream cheese and horseradish in small bowl until blended. Spread on crostini.
    4. TEAR roast beef into strips. Arrange on top of cheese spread. Stir jam and vinegar in small bowl until blended. Top each crostini with about 1/2 teaspoon jam mixture. Sprinkle with thyme.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Blackberry-Glazed-Beef-Crostini-2707556#recipeDirections