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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


        •    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


    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

    Crispy Seafood with Wasabi and Soy Dipping Sauce

    For a gourmet starter to your Japanese fine dining menu, you can't go wrong with this decadent seafood platter.

    Prep Time

        •    Prep Time: 20 minutes
        •    Cook Time: 20 minutes
        •    Yield: Serves 4


        •    12 pacific oysters
        •    200g cleaned baby octopus
        •    mixed salad leaves, to serve
        •    1L (4 cups) vegetable oil, for deep-frying
        •    250g boneless white fish, cut into thin strips
        •    8 green king prawns, peeled, deveined, tails intact


    1. To prepare the seafood, cut the baby octopus in half lengthways. Wash and pat dry with paper towel. Pat the oysters dry with paper towel.

    2. To make the wasabi & soy dipping sauce, combine the mayonnaise, wasabi paste, mirin, soy sauce and water in a small bowl.

    3. Preheat oven to 160°C. Line two baking trays with non-stick baking paper. Heat the vegetable oil in a large wok or saucepan over medium-low heat until the temperature reaches 180°C on a sugar thermometer or a cube of bread turns golden brown in 15 seconds. While the oil is heating, make the batter by sifting the flour into a large bowl. Make a well in the centre of the flour and add the egg yolks and water. Whisk until just combined (do not over mix).

    4. Carefully dip half the fish pieces into the batter and add to the hot oil. Deep fry for 3-4 minutes or until the batter is golden brown and crisp. Transfer to a plate lined with paper towel to drain. Transfer quickly to a prepared tray and place in the oven to keep warm. Repeat with remaining fish pieces. Deep fry the oysters, octopus and prawns, in separate batches, for 2-3 minutes or until golden brown, reheating the oil between batches and transferring cooked seafood to the oven with the fish.

    5. Serve the crispy seafood immediately with the wasabi & soy dipping sauce and mixed salad leaves.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crispy-seafood-wasabi-soy-dipping-sauce/3e4e2d57-d80f-4047-ba31-14a6a00aaadc

    Prawn Remoulade

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 8-10


        •    3 egg yolks
        •    1/4 cup (60ml) water
        •    1 tbsp white wine vinegar
        •    1 tbsp wholegrain mustard
        •    1 1/3 cup (330ml) vegetable oil
        •    2 tbsps fresh dill, chopped coarsely
        •    2 tbsps drained capers, chopped finely
        •    48 medium pieces cooked prawns (1.2kg)


    1. Blend or process yolks, vinegar, mustard and the water until smooth. With motor operating, gradually add oil in a thin, steady stream, process until mixture thickens. Transfer mixture to medium serving bowl, stir in capers and dill. Cover, refrigerate remoulade until cold.
    2. Shell and devein prawns, leaving tails intact. Arrange prawns on serving platter.
    3. Serve cold with remoulade.

    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-remoulade-5652

    Sweet Brown Sugar BBQ Meatballs

    Sticky glazed meatballs that are sweet, savory and just a little spicy.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 30


    For the meatballs:

        •    1 egg
        •    salt and pepper
        •    1 pound ground beef
        •    2 cloves garlic, grated
        •    1/2 pound ground pork
        •    1/2 cup parmesan cheese
        •    1/2 cup Progresso™ Italian style panko bread crumbs

    For the sauce:

        •    chives for garnish
        •    1/2 cup BBQ sauce
        •    1/2 cup brown sugar
        •    2 tbsps chile flake (or to taste)


    1. Mix all of the meatball ingredients together and form your meatballs.

    2. Heat a large frying pan with a little oil and gently, one by one, add in the meatballs. After they cook for about 4 minutes, flip the meatballs and cook an additional 4 minutes. Once they're cooked on the outside, they should be a little less delicate. Making sure none are stuck to the bottom, start tossing them in the pan a little more to cook them evenly. Drain most of the fat, leaving a few tablespoons worth in the pan.

    3. Add 2 tablespoons of water to deglaze the pan, scraping up any stuck on pieces. Add the brown sugar, adding a little more water if it looks too dry. It should start to bubble and look like dark caramel.

    4. Remove from heat and add in the BBQ sauce. Stir well. Serve and top with the chives.

    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/sweet-brown-sugar-bbq-meatballs/5e524a11-47b4-42cb-ad39-eb426947f342

    Herbed Fishcakes with Green Chilli Slaw

    Use your favourite seafood in these versatile favourites: play around with hot smoked salmon, barramundi, snapper, leatherjacket and flathead, sometimes even a few prawns. . Serve with a fresh crunch slaw and dinner is done!

    Prep Time

        •    Prep and cook time: 1-2 hours
        •    Yield: Serves 4


    For the fish cakes:

        •    50g butter
        •    2 egg yolks
        •    salt and pepper
        •    50ml vegetable oil
        •    1 lemon, quartered
        •    800g desiree potatoes
        •    2 spring onions, sliced
        •    1 tbsp capers, chopped
        •    80g cornflour (gluten-free)
        •    1 tbsp wholegrain mustard
        •    1 tbsp cornichons, chopped
        •    350g fish fillets, cut into large pieces
        •    1 handful mixed herbs (parsley, dill, basil), chopped

    For the kohlrabi and green chilli slaw:

        •    1 kohlrabi
        •    salt and pepper
        •    4 tbsps mayonnaise
        •    pinch smoked paprika
        •    handful flat-leaf parsley
        •    1 red onion, thinly sliced
        •    1 lime, finely grated zest and juice
        •    1 green chilli, seeds removed, sliced into strips


    For the fish cakes:

    1. Roast the potatoes in their skins for 50 minutes at 180C.

    2. Remove from the oven, cut in half and scoop the potato from the skins into a large bowl.

    3. Steam the fish until just cooked and add to the potato. Mix with a large spoon, breaking up the potato and fish. Add the capers, cornichons, mustard, egg yolks, herbs, spring onions, salt and pepper.

    4. Thinly slice the potato skins and add them too. Leave the mixture to cool for five minutes, then shape into small cakes.  Cool in the fridge for 30 minutes.

    5. Put cornflour on a plate, roll each fish cake in it then shallow fry in the vegetable oil and butter for three to four minutes on each side until golden brown.

    For the kohlrabi and green chilli slaw:

    1. Top and tail the kohlrabi and cut into matchsticks with a sharp knife or Japanese mandolin.

    2. Then simply throw all the ingredients into a large bowl, toss well and season to taste.

    To serve:
    Salt the slaw just before serving, or it will draw moisture from the vegetables and make the slaw too wet. Serve the fish cakes with a little more salt and a lemon quarter.

    TIP: For this recipe I bake the potatoes, scoop out the soft interior and thinly slice the crispy skins so nothing goes to waste. For a non gluten-free version you can also use up excess bread with these fish cakes. Dry it out in the oven on a low heat, then blend it to make breadcrumbs. Roll the cakes in flour, then a little egg wash, then in the bread crumbs.

    This great family recipe is thanks to Goodfood Recipes at https://www.goodfood.com.au/recipes/fish-and-salad-recipe-herbed-fishcakes-with-green-chilli-slaw-20160823-gqz0q1