1 lb crabmeat 12 oz cream cheese 6 oz swiss cheese 3 Tbs sugar 1/8 tsp curry powder 1/3 tsp salt 1 tsp sesame oil 1 tsp hot sauce 2 oz edible flowers, optional 1/2 tsp garlic 1/2 tsp ginger wonton pi Incorporate cream cheese and ground swiss cheese together until smooth. Add in all the seasonings, mix well. Add crabmeat, stir until evenly distributed. Place one small dot of mix in center of wonton pi and close into a small pouch. Deep fry at 350 degrees till golden. Remove and drain.
2 cup soy sauce 1/2 cup vinegar 1/2 cup sugar small piece ginger 1/2 clove garlic 1/2 tsp sesame oil 1/2 cup scallions 1/4 bunch cilantro 1/2 lb bacon 2 lb chicken breast 1/4 cup Sam Choy's creamy oriental dressing Combine soy, vinegar, sugar, ginger, garlic, sesame oil, scallions, cilantro dressing together and mix well. Cut chicken into small bite size pieces and marinate overnight. In 1/3" slice of bacon wrap a chicken piece and secure with a toothpick. Deep fry at 351 degrees for 4-5 minutes or until golden brown. Serve with your choice of dipping sauce.
1 lb canned salmon meat 8 oz cream cheese 1 1/2 Tbs green onions, minced 1 Tbs lemon juice 1/4 tsp liquid smoke 1/2 cup macadamia nuts Combine all ingredients together until blended well. Serve with crackers.
15 pieces poached shrimp 15 sheets small square rice paper 1 cucumber, seeded and cut into 3 inch strips 1 bunch cilantro, basil and mint 1/2 bunch green onion Dipping Sauce: 2 Tbs peanut butter, chunky 3 Tbs vinegar 1/4 cup soy sauce 2 Tbs hoisin 2 tsp lime juice 1/8 tsp chili flake Assemble the rolls by dipping each sheet of rice paper in warm water to soften. Place shrimp, cucumber, cilantro sprig, basil leaf, mint leaf diagonally in the rice paper. Fold over the bottom corner to cover the greens and proceed to roll into tubes. Let leaves hang out the edge. Blanch the scallions and use them to tie around the rice paper. Mix sauce ingredients together and blend. Serve on a platter with dip on the side.