Cooking time: 4 minutes
Serves: 8

Ingredients:

1/2 cup butter, melted (1 cup = 250 ml)
1/4 cup olive oil
1/4 cup minced fresh herbs (parsley, thyme and cilantro)
3 tablespoons fresh lemon juice ( 1 tablespoon = 20 ml)
3 garlic cloves, crushed
1 tablespoon minced shallot
1 kg of medium to large shrimp (prawns), unpeeled
Spinach leaves and lemon slices

Procedure:

1. Combine first 6 ingredients in large bowl. Mix in shrimp. Marinate at room temperature for 1 hour or refrigerate for 5 hours, stirring occasionally.

2. Prepare barbecue with medium hot coals.

3. Thread shrimp onto skewers and grill until just opaque (about 2 minutes per side)

4. Line platter with spinach.

5. Arrange skewers on platter and garnish with lemon.

Serve.

Ingredients:

1 cup of rice
3 cups of tap water
3 cloves of garlic
1 medium sized yellow onion
1 small ginger cut into strips
3 stalks of green onion
3 tbsp vegetable oil
salt and ground pepper
fish/soy sauce
lemon juice

Procedure:

1. In a medium-sized sauce pan or pot, saute garlic, ginger and yellow onion in vegetable oil over medium heat. Add salt and ground pepper to taste.

2. Add 1 cup of rice and stir for 10 mins. Add 3 cups of water to the mix and let boil for 15 minutes until rice is cooked.

3. Add green onion into congee.

4. Serve immediately and add a few drops of fish/soy sauce and lemon juice.

Ingredients:

3 egg white
1/2 cup sugar
1 cup plain flour ( sifted )
200g almond

Procedure:

1. Beat egg whites with sugar till it peaks

2. Add flour & almond. Mix well.

3. Pour into tin. Bake at 150 C till firm ( 10-15 min.)

4. Keep overnight; wrap in foil. Refrigerate.

5. Cut with serrated knife.

6. Bake at 130 C (10-15 min.) til crisp.

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