I love hosting intimate cocktail parties and serving hors d’oeuvres. Aside from the usual cheese platter, I have created my signature appetizers: Wasabi Prawns and Jumbo Seared Scallops with Pine Nuts. These two dishes are the highlights of my grazing table. For me, food should not only taste good; it should also look appetizing. Whether you’re serving simple or complicated dishes, the presentation can be a deal-breaker.
Unique garnishing and plating should always be considered since everyone loves to take photos before they indulge in the yumminess. Well-plated food and interesting table styling will always give your dishes that wow factor.
Wasabi Prawns
1 kg jumbo prawns (approximately 8-9 pcs)
2 egg whites
½ tsp salt
½ tsp pepper
1 Tbsp sesame oil
2 Tbsp Knorr liquid seasoning
¼ c Japanese mayonnaise
1 Tbsp wasabi paste
1 Tbsp fresh dill (chopped)
1 tsp honey
½ c starch
Oil (for deep frying)
Wanton wrapper (1 per prawn)
Green onion or cilantro for garnishing
- Wash prawns, remove heads and shells, and devein.
- Marinate prawns in a mixture of salt, pepper, sesame oil and Knorr seasoning. Stir and chill in refrigerator for two hours.
- Mix Japanese mayonnaise, olive oil, wasabi, honey and fresh dill. Set aside and chill.
- Deep fry wanton wrappers. Place on paper towel to drain oil. Set aside.
- Dip each prawn in egg white and roll in starch.
- Heat oil and deep fry until cooked.
- To serve: Place a piece of prawn on top on a wonton wrapper.
- Scoop Japanese mayonnaise with wasabi dressing and place on top of the prawn.
- Garnish with spring onions or cilantro.
Seared Jumbo Scallops with Roasted Pine Nuts
1 kg fresh scallops
Salt
Freshly ground pepper
2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
1 Tbsp mirin
Lettuce and pine nuts for garnishing
- Pat the scallops dry with a paper towel. Sprinkle salt and pepper on scallops.
- Heat cast iron skillet over medium-high heat.
- Melt butter and olive oil when skillet is hot enough.
- Place scallops on pan with enough space in between each piece. Flip scallops once after 2 to 3 minutes and cook until a golden brown crust forms.
- After flipping the scallops, add mirin and baste with butter. Remove from pan
- To serve:Place a small piece of lettuce on your appetizer spoon.
- Take cooled scallop and put on top of lettuce.
- Garnish with roasted pine nuts.
- Serve with chilled champagne or your favorite cocktail. —CONTRIBUTED BY LINDA LEY
The author is a homemaker and socialite who shows her love for husband Victor and children Adrienne, Mark and Michael through her food.
Her kids created the Instagram @Cocina_Ley to document her quarantine cooking.
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