Vietnamese Shrimp Roll

Zoe demonstrated how to make Vietnamese Shrimp Roll in the Caring Place Community Kitchen. This is a good demonstration as everyone get hands on making the rolls.

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Vietnamese Spring Roll is a very healthy dish as it is made from fresh ingredients and no frying or what so ever.

Ingredients

  • Rice paper
  • Oriental style rice noodle (rice vermicelli)
  • Shrimp
  • Romaine hearts
  • Lemon/Lime
  • Fish sauce
  • Sugar
  • Sweet chili sauce

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Click on the link below for the instructions.

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Celery Chicken Fingers

The other chicken dish which Angela made was Celery Chicken Fingers. The crispy fried chicken fingers are served with a sweet dipping sauce.

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The chicken fingers were made from thinly butterflied chicken breast (which has been seasoned with salt and peppers) wrapping around a celery stick and fastened by tooth picks. The chicken fingers are floured, dipped in egg wash and then rolled in breadcrumbs.

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Vegetarian Tempura

Winnie’s second dish is fried vegetarian tempura. She used various root vegetables like sweet potatoes, taro and zucchini.

It is very simple to make as she uses the tempura batter mix from a box. Just add water to the right consistency and it’s ready for dipping the sliced vegetables for frying.

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Deep fry the vegetable tempura in small batches and drain them on paper towel to remove excess oil. It does not take long to fry the thinly sliced vegetables.

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Banana Shrimp Cake

Banana and shrimp does not normally mix, does it? However, these Banana Shrimp Cakes are great finger food. They are crunchy on the outside and soft, sweet and savory on inside.

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The Banana Shrimp Cake will go great with almost any type of sauce dip.

Ingredients

  • 2 bananas
  • 150g shrimp meat
  • 2 tablespoons lemon juice
  • 2 tablespoons corn starch
  • 2 tablespoons egg white
  • 1/4 cup bread crumbs

Seasonings

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons cornstarch

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Click on the link below for the instructions.

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Arctic Surf Clams

The Arctic Surf Clams is great as an appetizer. It is best served cold. You can buy frozen, ready cooked Arctic Surf Clams from Asian Supermarket like T&T in Vancouver.

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Ingredients

  • 1 package of Frozen Arctic Surf Clams
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped coriander leaves
  • 1 to 2 tablespoons sesame oil
  • 2 teaspoons chopped garlic
  • 1 teaspoon sugar
  • 1 teaspoon vinegar
  • juice from 1/2 lemon

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Grilled Pepper Poppers

I got this recipe from Safeway on one those free recipes stand. I made it for a BBQ get-together with Polly and family a couple weeks ago. It is a great cheesy appetizer — not to mention it being so colourful.

The filling in the sweet peppers consists of chopped tomatoes, chopped red onion, chopped fresh cilantro, shredded cheese and salt to taste.

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The peppers are grilled over medium heat for 5 minutes or so until the peppers blistered and slightly charred on the bottoms.

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Spinach Dip

I have always made spinach dip to share in gatherings among friends. It’s a very simple dip to make and is always a favourite, even among children. I like to use baguette and use the spinach dip like a spread.

I find that if I prepare it that way and pass the plate around, almost everyone will take a piece.

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The recipe for the rich spinach dip is simple. You need the following:

  • 1 box of frozen chopped spinach
  • 1 packet of Knorr Vegetable Soup Mix
  • 3 spring onions
  • 1 can of water chestnut
  • 2 cups of sour cream
  • 1 cup of mayonnaise

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