Appetizer Sampler Recipe

Prepare and marinate

Trim chicken thighs of excess fat and cut into 15 equal strips about 3–4 inches long and 1/2 inch thick. In a bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, turmeric, ground coriander, minced garlic, chopped lemongrass and vegetable oil. Add chicken strips, toss to coat, cover and refrigerate for at least 1 hour and up to 4 hours.

Skewer and cook

Soak bamboo skewers in water at least 30 minutes before grilling to prevent burning. Thread marinated chicken onto skewers, distributing evenly (one strip per skewer). Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill skewers 3–4 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Alternatively broil or pan-sear in a hot skillet for similar time.

Serve

Arrange on a platter and serve warm with peanut dipping sauce (below).

In a small saucepan over low heat, whisk together peanut butter and coconut milk until smooth. Add soy sauce, brown sugar and tamarind or lime juice. Stir until slightly thickened, about 3–5 minutes. If too thick, thin with water a tablespoon at a time until desired consistency is reached. Stir in chili paste if using. Taste and adjust seasoning. Keep warm or serve at room temperature.

Prepare filling

Heat 1 tsp oil in a skillet over medium heat. Add minced garlic and cook until fragrant, 30 seconds. Add ground pork/chicken and cook until no longer pink, breaking up with a spoon. Stir in shredded carrot, cabbage, soaked/chopped glass noodles (if using) and sliced green onions. Season with soy sauce, fish sauce and white pepper. Cook 2–3 minutes until vegetables are slightly softened and liquid has mostly evaporated. Remove from heat and cool the filling to warm or room temperature.

Assemble rolls

Lay one spring roll wrapper on a clean surface. Place about 1.5–2 tablespoons of filling near one edge. Brush wrapper edges with cornstarch slurry to help seal. Fold bottom over filling, fold in sides, and roll tightly to seal. Repeat until you have 15 rolls. Keep finished rolls covered with a damp towel to prevent drying.

Fry

Heat oil in a deep skillet or pot to 350°F (175°C). Fry rolls in batches, seam-side down first, turning occasionally until golden brown and crisp, about 3–4 minutes per batch. Drain on paper towels. Serve hot with sweet chili or plum dipping sauce.

Make filling

In a bowl combine ground pork, chopped shrimp, diced water chestnuts, chopped shiitake mushrooms, minced garlic, sliced green onions, soy sauce, oyster sauce, sesame oil, sugar, white pepper and the egg. Mix until combined but do not overwork; mixture should be slightly sticky and hold together.

Assemble dumplings

Place a wonton wrapper in your palm. Put about 1 tablespoon of filling in the center. Gather the wrapper edges up around the filling and pleat or simply fold to create a small purse, leaving the top slightly open if desired. Place each dumpling on a small square of parchment or a lightly oiled cabbage leaf to prevent sticking.

Steam

Bring a steamer pot of water to a rolling boil. Arrange dumplings in the steamer basket leaving space between each. Steam over high heat for 8–10 minutes until filling is cooked through and wrappers are tender. Remove and garnish with a sprinkle of sesame seeds and sliced green onion. Serve with soy-vinegar dipping sauce or chili oil.

Prepare shrimp

Rinse shrimp and pat dry. Leave tails on for presentation. Make a shallow slit along the belly if desired to remove vein. Season lightly with 1/4 tsp salt and a pinch of pepper.

Make batter and coat

In a bowl whisk together all-purpose flour, cornstarch, baking powder, remaining salt and pepper. Add cold sparkling water and whisk until just combined; a few small lumps are fine. Whisk the egg white to soft peaks and fold gently into the batter for extra lightness. Dip each shrimp into batter, then roll in panko breadcrumbs to coat evenly. Place on a tray and rest 5 minutes so coating adheres.

Fry shrimp

Heat oil in a deep skillet or pot to 350°F (175°C). Fry shrimp in batches 2–3 minutes until golden brown and crisp. Do not overcrowd. Drain on paper towels and keep warm in a low oven (200°F / 95°C) if needed.

Serve

Arrange shrimp bikini on a platter with lemon wedges and dipping sauce on the side.