COLD DISH PLATTER WITH BAK KWA, SPRING ROLLS, BABY OCTOPUS, TERIYAKI CHICKEN SKEWERS AND PRAWN SALAD
By Yap Geok Loong, head chef of Gu Ma Jia
Serves 4-6
INGREDIENTS
200g prawns
300g chicken fillet, cut into cubes
1 tbsp light soya sauce
1 tbsp sesame oil
A dash of salt
A dash of pepper
Teriyaki sauce, to glaze
8 pieces coin-shaped bak kwa
8 pieces frozen mini spring rolls, fried
200g seasoned baby octopus*
1 can fruit cocktail, drained
Mayonnaise, to drizzle over prawns
DIRECTIONS
1 To make the prawn salad, cook the prawns in a pot of boiling water for 5min, then drain. Drench in cold water for 5min. Peel and slice each prawn in half.
2 To make the teriyaki chicken skewers, season the chicken with the light soya sauce, sesame oil, salt and pepper. Skewer, then pan-fry them for 3min on each side until lightly brown. Glaze them with teriyaki sauce and place on a large serving plate.
3 Assemble the bak kwa, spring rolls, and baby octopus on the plate, leaving some space for the prawns.
4 Place the fruit cocktail onto the plate and top with the prawns. Drizzle the mayonnaise over to serve.
*Available at the sushi or seafood counters at major supermarkets.
This article was originally published in Simply Her February 2015.