Starters are sort of the first impression you make on your guests! Its the first thing that tintitales their pallette and sets their mood for the evening! Here are three quick starter recipes:
1. Hot Basil Chicken Cups:
- 150 gm finely chopped chicken boneless
- 5 gm fresh red chili finely chopped
- 10 ml cooking oil
- 8 gm dry basil
- 30 gm fresh basil finely chopped
- 30 gm oyster sauce
- 5 ml fish sauce
- 10 ml light soya sauce
- 5 ml sugar
- Iceberg lettuce, leaves made into 6 cups
- 15 gm chopped garlic
- 20 gm chopped onion
- Heat oil (on a high flame) in a wok add garlic, onion and fresh red chili.
- Toss until garlic is cooked and add boneless chicken, toss well.
- Add oyster sauce, fish sauce, light soya sauce, and sugar.
- Prepare until chicken is done and water has dried out.
- Add dry basil, toss well, add fresh basil and remove from heat
- Serve placed in the 6 lettuce cups.
- If you keep the lettuce cups in iced water, in the fridge they will stay crisp. Drain well and dry with kitchen paper before serving.
2. Prawn Cocktails:
- 1 lemon
- 900g large prawns in the shell (about 30)
- 120ml mild chilli sauce
- 120ml good quality tomato ketchup
- 3 tbsp prepared horseradish
- 2 tsp fresh lemon juice
- 1/2 tsp Worcestershire sauce
- 1/4 tsp Tabasco
1) Cut the lemon in half and put it intoo a large pan of boiling water. Put the salt and then the prawns. Prepare, uncovered, for only 3 minutes, until the prawn are just cooked through.
2) Remove the prawns with a slotted spoon to a bowl of cool water. When they are cool enough to handle, peel and devein them. Chill until ready to serve.
3) For the cocktail sauce, combine the chilli sauce, tomato ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco. Divide the prawns between 6 serving dishes and dress with the cocktail sauce.
3. Fried Ravioli
- Olive oil, for frying
- 1 cup buttermilk
- 2 cups Italian-style bread crumbs
- 1 box store-bought cheese ravioli (about 24 ravioli)
- 1/4 cup freshly grated Parmesan
- 1 jar store bought marinara sauce, heated, for dipping
1) Pour olive oil into a large frying pan to reach a depth of 2 inches.
2) While the oil is heating, put the buttermilk and the bread crumbs in different shallow bowls. Make in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
3) When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
4) Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.