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    Recipes — appetizer

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    Prawn Toasts

    Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.

    Prep Time

        •    Prep and cook time: 45 minutes
        •    Yield: Serves 16

    Ingredients

        •    2 tsps soy sauce
        •    2 eggs, beaten lightly
        •    1/4 cup (35g) cornflour
        •    8 thick slices white bread
        •    vegetable oil, for deep-frying
        •    1/4 cup (60ml) chicken stock
        •    1/4 cup (60ml) sweet chilli sauce
        •    16 uncooked large prawns (750g)
        •    1 green onion (scallion), chopped finely

    Method

    1. Shell and devein prawns, leaving tails intact. Cut lengthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.
    2. Remove and discard crusts from bread; cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.
    3. Heat oil in large wok; carefully lower toasts, in batches, into hot oil. Deep-fry until browned lightly and cooked through; drain on absorbent paper.
    4. For the dipping sauce, combine sweet chilli sauce, stock and soy in a small bowl.
    5. Serve prawn toasts with dipping sauce.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-toasts-12367

    Huon Premium Hot Smoked Salmon rosti with crushed peas, zucchini and Reserve Selection Hand Milked Caviar

    Need to impress your dinner guests? This recipe is the perfect h’orderve and is made so easy when you use Huon Hot Smoked Salmon.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 12

    Ingredients

        •    1/4 tbsp salt
        •    1 tbsp micro herbs
        •    to taste salt and pepper
        •    2 large desiree potatoes
        •    1 tbsp extra virgin olive oil
        •    1 cup green peas, cooked and crushed
        •    150g Huon premium hot smoked salmon
        •    2 tbsps reserve selection hand milked caviar
        •    1 small green zucchini, sliced into thin batons

    Method

    1. Preheat oven to 180°C and lightly brush a 12 portion muffin tin with a little olive oil.
    2. Peel and grate the potatoes, place into a clean cloth and squeeze out the starchy liquid. Season with salt and place two tablespoons into each muffin tine mould. Bake in the oven until crisp and golden. Remove and set aside to cool.
    3. To serve, place a tablespoon full of the pea mix onto each rosti and top with a cube of Huon Hot Smoked Salmon. Garnish with a teaspoon of Reserve Selection Hand Milked Caviar and several micro herbs.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-hot-smoked-salmon-rosti-crushed-peas-zucchini-reserve-selection-hand-milked-caviar/

    Crunchy, Crispy Fish Cakes

    Fish cakes are something we should all know how make well. Done properly, they're a winner every time. These fish cakes are crunchy on the outside with a soft centre filled with fragrance and flavour. The key is all in the basics – using quality ingredients, poaching the fish in well-seasoned water, and frying the cakes for long enough to make them crispy. The best fish to use is flathead, barramundi, mulloway, snapper or bream.

    Prep Time

        •    Prep and cook time: 1 hour
        •    Yield: Serves 4

    Ingredients

        •    1L water
        •    200g flour
        •    1 red onion
        •    4 garlic cloves
        •    2 tbsps olive oil
        •    5 eggs whisked
        •    salt and pepper
        •    500ml white wine
        •    oil for shallow frying
        •    600g quality breadcrumbs
        •    450g white barramundi fish
        •    50g cornichons, finely diced
        •    1 bunch dill, roughly chopped
        •    3 garlic cloves, finely chopped
        •    ¼ bunch parsley, finely chopped
        •    ½ bunch green onions, finely sliced
        •    1 long red chilli, deseeded and finely diced
        •    400g cooked chat potatoes, cut into 1cm pieces

    Method

    1. Cut the fish into strips. Add the water to a large saucepan and salt well – it should taste like the sea. Add the wine, half the red onion and one garlic clove and bring to a simmer. Add the fish and take the pan off the heat. Leave the fish to poach for five minutes, then remove, drain and add to a large mixing bowl.

    2. Chop the remaining half onion and garlic cloves finely. Add the olive oil to a medium-sized saucepan on a high heat, cook the onion, garlic and chilli until soft. Add the potato, remove from heat and transfer to the mixing bowl. Add the green onions, dill, fish, cornichons and parsley. Mix well, breaking the fish up, and season. Shape into eight equal-sized discs, about 8cm in diameter and 4cm thick.

    3. Put the flour, eggs and breadcrumbs into three separate trays or bowls. Season the flour well with salt and pepper, dust the fish cakes evenly on all sides in the flour, cover in egg mix and roll in the breadcrumbs. Place on a tray or plate ready for frying.

    4. Preheat oven to 180C. In the largest frying pan you have, add enough oil for shallow frying and on a high heat bring the oil to almost smoking point. Add the fish cakes, fry for a few minutes until the bottoms are golden then turn and fry the other other side until golden. Put on a baking tray and bake in the oven for five minutes. Serve immediately (optional with beurre blanc).

    TIP: When crumbing the fish cakes, work quickly, keeping one hand dry and one wet – left for the flour and breadcrumbs, right for the egg.



    This great family recipe is thanks to Good Food Recipes at https://www.goodfood.com.au/recipes/fish-cakes-20170531-gwhs6y

    Seared Scallops with Sweet Chilli Sauce

    Impress your friends with these stylish, healthy canapés.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook time: 3 minutes
        •    Yield: Serves 20

    Ingredients

        •    20 scallops
        •    2 garlic cloves
        •    knob of fresh root ginger
        •    sweet chilli sauce, to serve
        •    handful coriander stems or leaves
        •    4 tbsps vegetable oil, plus extra for cooking

    Method

    1. Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
    2. To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/12538/seared-scallops-with-sweet-chilli-sauce

    Buffalo Wings with Blue Cheese Dip

    Prep Time

        •    Prep time: 30 minutes, plus chilling time
        •    Cook time: 35 minutes
        •    Yield: Serves 4


    Ingredients

    For the blue cheese dip:

        •    ¼ cup buttermilk
        •    ⅓ cup cour cream
        •    cup mayonnaise
        •    1 tsp fresh lemon juice
        •    1 tsp grated lemon zest
        •    2 ounces (about cup) mild blue cheese, crumbled
        •    kosher salt and freshly ground black pepper, to taste


    For the buffalo wings:

        •    1 tsp kosher salt
        •    1 tsp baking soda
        •    2 large egg whites
        •    3 tbsps unsalted butter
        •    canola oil, for oiling rack
        •    ½ cup Frank's red hot original
        •    kosher salt and black pepper, to taste
        •    2 pounds whole chicken wings, separated into two pieces
        •    assorted vegetables (such as carrots, celery and radishes)


    Method

    1. Make the blue cheese dip: Whisk together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and zest. Season with salt and pepper. Make ahead: The dressing can be made 2 days before, then covered and chilled until ready to serve.

    2. Make the wings: Oil a wire rack set over a rimmed baking sheet. Place the egg whites, baking soda and salt in a mixing bowl and stir to disolve the baking soda and salt.

    3. Toss the wings in the egg white mixture. Remove the wings, allowing the excess egg to drip off, and transfer to the the wire rack. Refrigerate the wings uncovered overnight to dry out.

    4. Remove the wings from the fridge 30 minute before cooking.

    5. Preheat the oven to 450°. Place the wings, still on the wire rack, in the oven and bake for 20 minutes. Flip the wings and continue to bake for another 10 to 15 minutes until they are crisp and golden brown.

    6. Meanwhile, in a small saucepan over medium heat, add the butter and hot sauce and stir until the butter is melted and the sauce is warm, 2 minutes. Season with salt and pepper; set aside and keep warm.

    7. Remove the wings and toss them in the the sauce. Serve the wings hot with blue cheese dressing and vegetables.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/chefs_recipes/chefs_recipes/how-to-make-buffalo-wings-with-blue-cheese-dip