This is a big hit at parties.

Roadside eateries in Cambodia serve little skewered dishes from morning to closing time, and this simple beef and lemongrass version of mine is the type of recipe that grill freaks will turn to all year long. I also use the same marinade recipe for chicken parts, pork chops etc with equal success. Paired with my spicy peanut dipping sauce, this is a fantastic appetizer. 

Check out my Bizarre Foods in the Kitchen video where I demo this recipe.

I make this dish all the time with soft shell crabs, but it is equally good with shrimp.

For the crab version, I skip the salt rub and simply cut my crabs in half before dipping in the egg white.

The sauce recipe came to me from my pal Vikram, who uses it all the time on all manners of fried seafood in his house in Bangalore. Whether you make this recipe with shrimp or soft shells, you’ll love it.

 

Try this recipe in conjunction with my Floating Dragon Dumplings and One-Pot Chinese Chicken Wings with Master Sauce for a great party feast.

You can experiement and alter the chiles to make this dish more or less spicy.

Quick, easy and always a crowd pleaser.  Serve with olive tapenade, fresh diced tomoatos and basil or a good soft cheese to spread.

These clams are a crowd pleasing appetizer to set out before the main course.  Serve them up with a great wine.

A quick and easy version of pickling, these shrimp are a great appetizer served with fresh buttered crusty bread.

These rice balls can be made ahead of time and steamed right before serving.  They are easy to make in large batches and are perfect for party appetizers.

The glaze that forms on the chicken makes the skin crunchy and delicious.  You can modify the segment of chicken to make this more of a party app or a more substantial main dish.