Recipe by : chef ssentongo

* AVOCADO PRAWN COCKTAIL BOATS 🥑🦐
Easy Recipe version – 15 min, 2 servings

Ingredients
Filling:

• 1 cup cooked prawns, chopped
• 1 tomato, diced small
• 2 tbsp red onion, finely chopped
• 2 tbsp mayo or Greek yogurt
• 1 tbsp lemon juice
• 1 tsp dill, chopped
• Salt + pepper

Base:

• 2 ripe avocados, halved + pitted
• Fresh dill and parsley for garnish
• Lettuce + cherry tomatoes + lemon wedges on side

Method

1. Mix: Combine prawns, tomato, onion, mayo, lemon juice, dill, salt + pepper.
2. Prep avocado: Slice avocado halves into fan slices, still in the skin.
3. Fill: Spoon prawn mixture over the sliced avocado like in the photo.
4. Garnish: Top with extra dill + parsley.
5. Serve: With lettuce, cherry tomatoes and lemon on the side.

3 Quick Tips

1. No browning: Brush avocado with lemon juice first
2. Cold prawns: Use chilled cooked prawns for best texture
3. Lighter version: Swap mayo for Greek yogurt + mustard

Serve: Chilled as an appetizer or light lunch

Want a spicy cocktail sauce version or crab instead of prawn?

* GARLIC HERB LAMB CHOPS 🍖🌿
Quick & Easy version – 25 min, 2 servings

Ingredients
Lamb:

• 4 lamb loin chops, frenched
• 2 tbsp olive oil
• Salt + black pepper
• 2 rosemary sprigs

Garlic Butter Sauce:

• 3 tbsp butter
• 4 garlic cloves, minced
• 2 tbsp parsley, chopped
• 1 tsp lemon zest
• Pinch chili flakes – optional

Method

1. Season: Pat chops dry. Rub with oil, salt + pepper. Rest 10 min.
2. Sear: Heat pan on high. Sear chops 3-4 min per side with rosemary.
3. Baste: Add butter + garlic last 1 min. Spoon garlic butter over chops.
4. Finish: Mix melted butter with parsley + lemon zest. Drizzle over chops like in the photo.
5. Rest: 5 min before serving.

3 Quick Tips

1. Crispy crust: Don’t move chops while searing
2. Medium-rare: Cook to 130°F / 54°C, then rest
3. Extra flavor: Add a splash of red wine to the pan after searing

Serve: Hot with rosemary garnish + pan juices

Want it grilled instead of pan-seared, or a mint sauce on the side?

* CRISPY CHICKEN LOLLIPOPS 🍗
quick & easy version – 30 min, 8 pieces

Ingredients
Chicken:

• 8 chicken drumettes or frenched drumsticks
• 1 tbsp ginger-garlic paste
• 1 tsp soy sauce
• 1 tsp chili sauce
• Salt + pepper

Batter:

• 1/4 cup flour
• 1/4 cup cornstarch
• 1 egg
• 1/2 tsp baking powder
• Water to make thick batter
• Oil for deep frying

Method

1. Prep: Push meat down to make “lollipop” shape. Marinate with ginger-garlic, soy, chili, salt 15 min.
2. Coat: Mix flour, cornstarch, egg, baking powder + water. Dip each lollipop in batter.
3. Fry: Heat oil to 350°F / 175°C. Fry 6-8 min till golden and crispy like in the photo.
4. Drain: On paper towel 1 min.

3 Quick Tips

1. Super crispy: Double coat – dip in batter, then dry flour
2. No soggy: Fry in batches, don’t overcrowd oil
3. Air fryer: 400°F / 200°C for 18-20 min, spray with oil

Serve: Hot with ketchup or spicy mayo + lettuce

Want a honey chili glaze or oven-baked version?

* SALMON ZUCCHINI ROLLS 🥒🐟
version – 20 min, 8 rolls

Ingredients
Rolls:

• 2 medium zucchinis, sliced thin lengthwise
• 1 cup cooked salmon, flaked
• 3 tbsp cream cheese or Greek yogurt
• 2 tbsp dill, chopped
• 1 tbsp lemon zest
• Salt + pepper

Topping:

• Pomegranate seeds
• Fresh dill sprigs
• Lemon zest

Method

1. Prep zucchini: Slice thin with mandoline. Lightly salt, pat dry after 5 min.
2. Mix filling: Combine salmon, cream cheese, dill, lemon zest, salt + pepper.
3. Roll: Add 1 tbsp filling to end of zucchini strip. Roll up and stand like in the photo.
4. Garnish: Top with pomegranate, dill + extra lemon zest.

3 Quick Tips

1. No soggy: Don’t over-salt zucchini, just enough to draw water
2. Hold shape: Chill rolls 10 min before serving
3. Tuna swap: Works great with canned tuna too

Serve: Chilled as an appetizer or light bite

Want a grilled zucchini version or goat cheese instead of cream cheese?