Finger foods

Gyoza by Cotton Bleu - Serves 4
Ingredients:
Vegetable oil for frying
1 packet fresh round wanton wraps
1 tbsp cake flour
Fine Salt & White Pepper to taste

For marinade:
250g ground pork
3 tbsp Reduced Salt Soy Sauce
1 large egg
1 tsp five-spice powder
150g fresh tiger prawns, shelled, de-veined and diced
4 water chestnuts, 1 tomato, 1 small carrot(diced)
3 cloves garlic, minced
1 onion, sliced
½ cup spring onions, finely chopped
White Pepper, to taste
Method:
Mix ground pork with marinade ingredients, then wrap mixture in the wanton pastry circles. Cook on a small, lightly oiled pan until dumpling bases turn golden brown.
Mix cake flour with 6 tbsp water and add mixture to the dumplings. Cover the pan and let dumplings steam for a while. Once the water has evaporated, drizzle a bit of oil into the pan to loosen the gyozas and carefully flip them onto a serving dish. Set aside.

Seafood Parmesan Roll With Cheesy Tempura Surprise by The Rojaks - Serves 4
Preparation time 5 min, Cooking time 10 - 20 min
Ingredients:
1 packet spring roll skin
1 egg white
1 box Japanese tempura flour
125g Perfect Italiano Parmesan Cheese Shredded
1 cup iced water
2½ cups cooking oil

For seafood roll filling:
80g Perfect Italiano Parmesan Cheese Shredded
1 cup crabmeat, cooked
20g fresh coriander, 1 med onion, 5 small chillies (chopped)
20g Mainland Tasty Cheese

For mayo-chilli sauce (combine ingredients): ½ cup Mayonnaise and Chilli Sauce

For frying: 1 green and red capsicum, cut into rings, 200g calamari, washed and cut into rings,
1 large onion, sliced into rings

For garnishing: 2 tomatoes, sliced, 1 head lettuce, 1 sprig parsley

Method:
Thoroughly mix ingredients for seafood roll filling, then wrap in spring roll skin, using egg white to seal the ends. Heat ½ cup cooking oil in a pan and fry rolls until golden brown.

Mix ¾ box of tempura flour with enough water in a bowl to form a thick batter, and separately set aside remaining tempura flour on a plate. Put Perfect Italiano Parmesan Cheese Shredded on a separate plate.
Heat cooking oil in a wok. Roll capsicum, calamari and onion rings in tempura flour, then dip into batter, and finally coat with Perfect Italiano Parmesan Cheese Shredded. Fry until golden brown.
On a serving platter, place lettuce leaves and sliced tomatoes. Place seafood rolls on lettuce bed, top with mayo-chilli sauce, and garnish with fresh parsley. Serve with cheesy tempura surprise on the side.

Christmas Shrimp Cocktail In Cheese Basket by Cotton Bleu - Serves 4
Preparation time 10 min, Cooking time 15 min
Ingredients:
250g Mainland Tasty Cheese, grated
1 cup large shrimps, cooked
1 can diced pineapples, caramelised and cooled
1 bottle mayonnaise
1 tube wasabi
1 iceberg lettuce
Juice of 1 lemon
1 cup olive oil
2 cloves garlic, diced
1 pinch paprika
1 bunch coriander, roughly chopped
Fine Salt & White Pepper to taste

Method:
In a medium-sized frying pan, evenly spread grated Mainland Tasty Cheese and cook till melted. When the edges turn golden, upturn the formed disc into a mould and leave to cool, so the cheese takes the shape of a bowl.
Heat olive oil in a large pan and cook garlic and shrimps. Add paprika and season to taste. Set aside and leave to cool.
Combine mayonnaise, some wasabi to taste, lemon juice, caramelised pineapple chunks, then add shrimp mixture and stir till shrimps are fully coated.
Place a lettuce leaf in the cheese basket and fill with shrimp cocktail. Garnish with coriander and serve