Crispy prawn tails and aioli

Smoked Norwegian salmon and avo crostini

Chicken satays and peanut sauce

Ingredients for aioli

4 cloves garlic, roasted
2 tsp white wine vinegar
½ tsp Dijon mustard
½ tsp white sugar
2 egg yolks
100ml sunflower oil

Method for aioli
1)  Place egg yolks, mustard, sugar, vinegar and garlic in a blender.
2)  With the blender running, slowly pour in the oil until it is all incorporated.
3)  Season with salt and pepper.

Ingredients for prawns

8 prawns, shells and veins removed
1 tbls sweet chilli
Juice of ½ lemon
5 drops of fish sauce
½ tsp chopped coriander
½ tsp toasted sesame seeds
½ cup flour
Oil for frying

Method for prawns
1)  Mix sweet chilli, lemon juice, fish sauce, coriander and sesame seeds and add prawns to marinade.
2)  Dust prawns in flour and fry until crispy (approx 4 minutes).
3)  Serve with aioli.

Ingredients

180g smoked Norwegian salmon
8 slices ciabatta
60g rocket
Lemon for squeezing
50 mls olive oil
1 avo, cubed
Toasted sesame seeds

Method
1) Dip ciabatta into the olive oil and toast until crispy.
2) Place rocket on top of the crostini and arrange the salmon on top of the rocket.
3) Cover the salmon with avo, squeeze lemon juice over and sprinkle with sesame seeds.

Ingredients

250g chicken breast cut into cubes
8 satay skewers
1 tsp fresh ginger, chopped
½ onion, chopped
1 tin coconut cream
3 tbls peanut butter
Juice of ½ lemon
1 tbls coriander
½ chilli, chopped
½ tsp fish sauce

Method for peanut sauce
1)  Fry onion over low heat with ginger and after 5 minutes add the coconut cream and peanut butter and allow to simmer for a further 10 minutes.
2) Add lemon juice, fish sauce, coriander and chilli.
3) Season with salt and pepper.

Method for Chicken
1)  In a hot pan, fry the chicken cubes for 8 minutes.
2)  Skewer 3 pieces onto a stick.
3)  Serve with the peanut sauce.