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Exotic delights recipes

Chef Lance Seeto
Sunday, December 03, 2017

Thai Chicken Fritters with Green Salad

Preparation time — 7-8 minutes

Yields — 1 serve

Difficulty — Easy

Cooking time — 15 minutes

Chicken Fritters:

250g minced chicken

1 tablespoon green curry paste

1 tablespoon chopped onions

2 teaspoons garlic and ginger paste

1 tablespoon bread crumbs

1 tablespoon grated Ginger

1 cup coconut water

2 tablespoons chopped onions

Green salad:

½ bunch lettuce

4 sprigs basil leaves

5 sprigs dhania (coriander)

1 stalk spring onion

Salad dressing:

1 Tbsp virgin coconut oil

1 teaspoon brown sugar

2 cloves crushed garlic

2 tablespoons vinegar

2 teaspoons lemon juice

Sauce:

2 tablespoons mayonnaise

2 teaspoons Sriracha sauce

Instructions:

1. In a mixing bowl mix together minced chicken, chopped onions, green curry paste, garlic and ginger paste and bread crumbs.

2. Make small patties and fry until cooked half way; approximately 7 minutes.

3. Turn the patties over and cook another 7 minutes. Set aside once done.

4. Prepare salad dressing and set aside.

5. Put together salad and pour salad dressing. Toss salad until dressing is mixed evenly.

6. Plate salad on a serving dish with fritters. Mix mayonnaise and sriracha sauce and pour over fritters.

Fruit salusalu - fancy fruit salad

Preparation time — 15 minutes

Yields — 2 serves

Difficulty — Easy

Cooking time — No cooking required

¼ cup scooped watermelon

¼ cup chopped pawpaw

¼ cup chopped mango

¼ cup chopped rock melon

(You can use any available fruit)

Instructions:

1. Scoop watermelon and set aside.

2. Peel and chop pawpaw, mango and rock melon into medium sized cubes and set aside.

3. Grated coconut, squeeze out milk and set aside.

4. Set fruits on a plate in the shape of a salusalu.

5. Garnish with grated coconut, kumquat.

6. Serve with homemade (optional) ice cream.

Purple Slaw with Cumin Lamb

Preparation time — 10 minutes

Yields — 2 serves

Difficulty — Easy

Cooking time — 15 minutes

Purple slaw:

1 cup shredded purple cabbage

1/3 cup purple onions

¼ cup chopped grapes

¼ cup canned beetroot

2 teaspoons mayonnaise

½ teaspoons cumin powder

Cumin Lamb:

2 pieces lamb chops

3 tablespoons ground cumin

1 teaspoon salt and pepper

1 tablespoon oil (for frying)

1 whole boiled purple dalo (sliced)

1 cup coconut milk

Instructions:

1. Dry marinade lamb chops with ground cumin and season with salt and pepper.

2. Fry (or grill) lamb chops on the pan for about 12-15 minutes or until cooked on both sides.

3. Prepare ingredients for the slaw.

4. In a mixing bowl, add all the ingredients and toss until mixed evenly.

5. Plate the lamb chops on a serving tray and place slaw on top and garnish.








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