Soak skewers in cold water for half and hour.
Add lamb, onion
Trim the husks and silks from the corn. Using
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
For the duck, place mushrooms in
To make the ginger dressing, press ginger through a fine-mesh strainer to extract juice. Discard pulp. Whisk in lemon juice, shaoxing wine and oil. Season.
Coat scallops in seasoned flour, shaking off excess. Lightly coat a frying pan with oil and place over high heat. Cook shrimp for 2 mins per side, or until pink. Remove from pan. Sear scallops for 2 mins per side, until golden and opaque. Remove from pan.
Combine lettuce, carrot and cucumber. Top with seafood and drizzle with dressing. Serve.
he herb and noodle salad, soak noodles in boiling water for 5 mins
Place the couscous in a medium heatproof bowl; add the boiling stock or water. Let stand for 5 mins. Fluff the couscous with a fork.
For the dressing, whisk all the ingredients in a medium bowl.
Combine couscous, currants, chickpeas, carrot and cilantro in a large bowl. Add the dressing; toss gently to combine. Season to taste with salt and pepper.
Shred carrots.
Add raisins, sugar and mayonnaise.
Toss until well blended.
For extra color and crispness, add diced apples or celery.
Serve on lettuce.
For the grape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers
Toss raisins, carrots, and pineapple together lightly; set aside.
Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
Refrigerate until served.
Combine all ingredients in a bowl; toss well.
Cover; chill for at least 1 hour.
Yields 8 servings (about 73 calories per 1/2-cup serving).
Lightly toss carrot, cabbage, raisins, salt, lemon juice and sugar until well combined.
Refrigerate until well chilled.
Just before serving, toss with dressing.
For the dipping sauce, blend or
Lightly grease and line a 12 x 8-
Toss raisins, carrots and pineapple together lightly; set aside.
Stir together mayonnaise, lemon juice, salt and sugar. Add to the raisin mixture.
Refrigerate, then serve cold.
In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar. Add carrots and raisins and stir until coated.
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
Toast peppercorns and coriander seeds in a small
In a bowl, mix teriyaki sauce, honey, ginger and sesame oil. Season. Add prawns, cover and allow to marinate in the fridge for at least 4 hours, preferably overnight.
For mango and mozzarella salad, mix mangoes, tomatoes, chili and mozzarella. Season and add lime juice to taste. Add cilantro.
Thread marinated prawns onto 6 metal skewers and grill, turning, for 6 mins. Serve with mango and mozzarella salad.
arlic, spinach, herbs, lemon zest and 1 tsp salt in a