With the school holidays in full swing, there will be more entertaining to do. Whether it’s in your home or at a vacation spot. Here are some timeless and delicious snacks that you can prepare no matter where you are!
Tropical spring rolls with tamarind plum sauce
[caption id="attachment_966018" align="alignnone" width="960"] Spring Rolls -[/caption]
1 tbs chopped garlic
1 tbs minced ginger
¼ cup minced shrimp
2 cups finely-shredded cabbage
2 carrots, shredded
4 blades fresh chive, finely chopped
2 tbs chopped chadon beni (cilantro)
4 Chinese dried black mushrooms, reconstituted, caps removed and chopped
1 tbs sugar
1 tsp salt
1 tsp pepper
25 spring roll wrappers or 50 wonton skins
Vegetable oil
Paste:
½ cup water
6 tbs cornstarch
Combine cornstarch with water and set aside.
Heat a clean wok, add one tablespoon oil, when hot, add garlic and ginger.
Add, shrimp and stir and fry for 2 minutes add vegetables, except chadon beni and chives, and stir and fry until well blended.
Season with salt and pepper, sprinkle on sugar.
Remove from heat and sprinkle on herbs, cool.
Place wrapper so that one edge is pointing to you, place about one tbs. filling in the centre of the wrapper and spread to make a log. Fold the lower part up to cover filling, fold again, fold in the two sides, and continue folding to make a log, seal with the flour paste.
Deep-fry spring rolls, until golden brown, and serve with plum sauce.
Makes 25 spring rolls .
Tamarind plum dipping sauce
½ cup Chinese plum sauce
1 tbs white vinegar
1 tbs tamarind sauce
1 tbs chopped fresh cilantro or chadon beni
2 cloves garlic, minced
1 tsp sugar
½ tsp hot pepper, seeded and chopped
Combine all the ingredients and refrigerate until ready for use
Makes about ⅔ cup
Crabcakes with chilli-lime mayonnaise
Chilli lime mayonnaise:
1 cup mayonnaise
1 cup natural unflavoured yoghurt
1 red bell pepper. roasted, seeded and pureed
1 tsp pepper sauce
2 cloves garlic, minced
1 tbs freshly-squeezed lime juice
1½ tsp chili powder
2 tbs chopped cilantro or chadon beni
2 tbs finely-chopped chives
Crab cakes:
1 lb crabmeat
1 tbs Dijon mustard
2 onions, finely chopped
1 tbs vegetable oil
1 tsp hot pepper sauce
2 cloves garlic, minced
½ tsp salt
1 tsp freshly-ground black pepper
2 pimento peppers, seeded and minced
½ cup chopped chives
2 tbs thyme
2 tbs chopped celery
cloves garlic minced
1 tbs lime juice
1 cup fresh breadcrumbs
1 egg
vegetable oil for frying
Make the mayonnaise by combining all the ingredients, refrigerate until ready for use.
Make the crab cakes:
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