CRIZ BON APPETITE

There are many choices of canapés to bring along to parties or even to serve during your own hosted parties. Are yours the ones to impress everyone? Let me share with you a simple yet delicious canapé I created which I called the CRAB MAYONNAISE & PRAWN CANAPE WITH WASABI BALL which would surely make those diners yearning for more. These colorful cuties have the taste of Western canapés with a touch of Eastern influence. Do enjoy! 🙂

Here’s the quick and delicious canape recipe:

INGREDIENTS:

GROUP A: (crab meat mayonnaise spread)
100gm fresh crab meat (steam & drain well)
3 Tbsp mayonnaise
1 small onion (finely brunoise)
2 tsp parley stalk (finely chop)
Black pepper

GROUP B:
3-4 pcs flat bread (Pita, Focaccia, Tortilla, etc, cut into 60mm round or square)
1 box of small tomatoes (cherry or honey tomatoes, 4 cuts into blossom, remove seeds)
50gms baby prawns (steam & drain well)
Olive oil

GARNISHES:
Parsley leaves (chop & whole)
Ebiko (prawn roes)
Wasabi (make into 5mm diameter balls)

PREPARATIONS:
• Mix everything in GROUP A and put back in chiller.
• Cut the baby tomatoes 4 cuts (8 petals), Remove seeds if possible.
• Put a steamed baby prawn in between the tomato petals. Chill them.
• Cut your bread into 60mm round or square to your preferences. I use pita bread here as I like the slightly firm crust and yet soft inner texture after baking.
• Brush the surface of the cut bread with some olive oil and bake in 170°C for 3 minutes.
• To present the canape, just take a teaspoon of the crab mixture and roughly spread evenly on the toasted bread. Sprinkle with some chopped parsley. Lay the stuffed tomatoes on it. Garnish with some ebiko, wasabi ball and a whole parley leaf.
• Serve immediately

(Make: 15-20)

YOU CAN CHECK HERE FOR MORE RECIPES.

Gambas Al Ajillo or commonly known as Garlic Prawns is a Spanish dish that is easy to cook and delicious to go with any type of bread and buns. Normally, it’s served as one of the tapas during parties. However, it’s up to your own creativity on how you would serve them. I had this dish served as a main course as well as tapas to tempt my taste bud for something not on my regular menu. Instead of using virgin olive oil in my recipe, I used virgin coconut oil instead to pep up a more exotic and tropical flavor. It was a hit amongst my “guinea pigs” aka food tasters~ Haha!

As a main course, I served with some freshly made salsa and some mildly toasted herbed pita bread. Every bit of the dish was simple and nutritious.

As for tapas or party finger food, I just sliced some pita bread pieces, brushed them with the cooked oil, filled up with some juicy prawns, baked them in oven at 170°C for 6 minutes and garnished them with some alfalfa and mustard sprouts. Bingo! I had my sought after tapas~ 🙂 I’m using pita bread here because the texture and bites were smoother than having a harder version of baguettes or French loaf.

The recipe is so simple that you can have your meal within minutes. Here’s the recipe:

INGREDIENTS:
600g medium size prawns (peel, remove vein and slightly slice at the side)
6 large garlic cloves (minced, put more if you like garlic)
1/4 cup virgin coconut oil (can be replaced with virgin olive oil)
1/4 block butter (about 110g)
1/4 cup fresh lemon juice (about 2 lemons)
2 tsp chili flakes (more for extra spiciness)
2 stalks flat leaf parsley/coriander (finely chopped, about 4 Tbsp)
A pinch of grounded black pepper
Salt to taste

GARNISHES (OPTIONAL):
Alfalfa, mustard sprouts, flat leaf parsley, coriander, etc.

PREPARATIONS:
• Melt the butter and oil on MEDIUM-LOW fire.
• Add in the minced garlic and sauté for 2 minutes.
• Add in the prawns and sauté until curled.
• Add in the chopped parsley, chili flakes, lemon juice, grounded black pepper and salt to taste. Stir for another minute.
• Scoop on a serving plate, garnish with some greens as suggested above. Serve hot with some toasted or steamed bread.

(Serves: 3-4)

YOU CAN CHECK HERE FOR MORE RECIPES.