9 Easy Appetizers Ideas

1. Sesame Fried Tofu 

Serves 4 | Prep. Time 5-10 minutes plus 20 minutes pressing time Cooking time 15-25 minutes 

Ingredients 

• 12 ounces extra firm tofu 
• 1 egg, lightly beaten 
• ¼ cup cornstarch 
• ¼ cup peanut or vegetable oil 
• 1-2 tablespoons sesame seeds, lightly toasted 

For sauce 

• 1 garlic clove, minced 
• ½ cup sugar 
• 2 tablespoons cornstarch
• ¾ cup water 
• ⅛ cup rice vinegar 
• 2 tablespoons soy sauce 
• 2 tablespoons sesame oil 
• 1 teaspoon chili paste 
• Peanut dipping sauce 
• ½ cup cilantro, chopped 
• 1 teaspoon chili pepper, ground to a paste 
• 2 tablespoons peanuts, toasted and crushed 
• 1 pinch salt 
• 2 tablespoons sugar 
• 2 tablespoons vinegar 

Directions 

1. Place the tofu in a shallow baking pan lined with a tea towel. Top with another towel followed by another baking pan. Add something heavy (like a can of soup) to press down for 20 minutes, to squeeze out the li-quid. Drain the tofu, and wipe it dry, then cut it into 2-inch squares, half an inch thick, cut in halves. 
2. Dip the cubes in egg and then toss in cornstarch to coat. Shake to remove any excess cornstarch. Arrange the pieces on a tray or plate, and set aside.
3. In a small saucepan, mix together the ingredients for the sauce. Boil for 5 minutes, until thickened. 
4. Meanwhile, heat the oil in a wok. Fry the tofu for 3-5 minutes, or until golden brown on the bottom. Flip over gently to cook the other side. When the cubes are golden brown on both sides, remove them to drain on paper towels. 
5. Remove the oil from wok, leaving about a tablespoon. Return the fried tofu cubes to the wok and pour in the thickened sauce. Stir gently to coat the tofu and sprinkle it with sesame seeds. Serve with dipping sauce. 
6. To make the dipping sauce, combine the sugar, chili paste, salt, and vinegar in a microwavable bowl and heat until the sugar is dissolved (about 1 minute). Stir well and sprinkle with peanuts and cilantro.

2. Shrimp Cakes (Tod Man Kung) 

Serves 4 | Prep. Time 5 minutes / Cooking time 5 minutes 

Ingredients 

• 2 fresh coriander stems, chopped 
• Pinch of salt 
• Large pinch of ground white pepper 
• 3 garlic cloves, minced 
• 1 slice ginger, minced 
• 3 cups panko breadcrumbs (divided) 
• 6 ounces uncooked shrimp, deveiminced 
• Pinch of palm sugar 
• 2-3 tablespoons light soy sauce 
• 1 quart vegetable oil
• Dipping sauce like 
• Thai sweet chili sauce or your favorite to serve 

Directions 

1. Crush the coriander roots, salt, gar-lic, ginger and pepper using a mortar and pestle to make a fine paste. 
2. Combine the paste, minced shrimp and 2 cups of the breadcrumbs in a mixing bowl; mix well. 
3. Add the sugar and soy sauce; mix well. 
4. Use your hands to prepare 1-inch balls from the mixture and flatten them into cakes. 
5. Coat the cakes with the remaining breadcrumbs.
6. In a deep frying pan, heat the oil over medium heat. 
7. Fry the cakes for 3-4 minutes until evenly brown. 8. Serve with dipping sauce.

3. Andaman Shrimp Cake 

Serves 4-6 | Prep. Time 10 minutes | Cooking time 20 minutes 

Ingredients 

• 7 ounces pork belly, cubed 
• 5-6 cloves garlic, minced 
• 1 teaspoon ground white pepper 
• 1 cilantro root 
• 1 pound shrimp, deveined, peeled, and minced 
• 2 eggs 
• 4 teaspoons sugar 
• 2 tablespoons light soy sauce 
• ½ cup all-purpose flour 
• 2 cups Panko bread crumbs 
• Oil for frying

Directions 

1. Combine the pork belly, garlic, pep-per, and cilantro root in a food processor and grind to a coarse consist-ency. 
2. Add 1/3 of the shrimp, eggs, sugar, soy sauce and flour into the food processor and continue grinding to a coarse but evenly-distributed mix- ture. 
3. Add the rest of the shrimp and just pulse the food processor a few times. 
4. To test, take a spoonful and microwave for 15 seconds. Make any needed adjustments with saltiness, sweetness, or spiciness accordingly. Add water if it’s too dry. 
5. Take 2 tablespoons of the shrimp mixture and flatten it into a patty using your hands, and coat with Panko bread crumbs. 
6. Fry in 1-inch deep oil at 300°F, turning over now and then. 
7. You must regulate the temperature so that patty is evenly cooked. The cake is done when it is golden brown outside and also well done inside.
8. Drain on paper towels. 
9. Serve with sweet plum sauce or sweet chili sauce.

4. Spicy Rice Balls 

Serves/Yield 30 rice balls / Prep. Time 8-10 minutes cooking time 5 minutes 

Ingredients 

• 4 cups hot jasmine rice 
• 2 tablespoons red curry paste 
• 1 tablespoon soy sauce 
• 1 tablespoon sugar 
• 2 kaffir lime leaves, cut into very thin strips 
• Flour 3 cups vegetable oil 
• Dipping sauce to serve 

Directions

1. Combine the first 5 ingredients in a mixing bowl. Adjust seasoning as required. 
2. Spoon 2 tablespoons of the mixture into a lightly floured surface. Roll into a round ball. 
3. In a deep frying pan, heat the oil over medium heat. 
4. Fry the balls for 2-3 minutes until golden. 
5. Serve with favorite dipping sauce like sweet plum sauce or Thai sweet chili sauce.

5. Classic Spring Roll (Poh Pia Tod) 

Serves 8-16 | Prep. Time 10 minutes plus 20 minutes soaking time | Cooking time 15-20 minutes 

Ingredients 

• Sweet chili sauce 
• 1 cup water, divided 
• 4 teaspoons cornstarch 
• 2 teaspoons fresh ginger, minced 
• 1 teaspoon garlic, minced 
• 4-6 pieces Thai chili, minced 
• 1 cup rice vinegar 
• ½ cup sugar 
• 2 teaspoons ketchup 
• Sweet plum sauce
• 1 Japanese salted pickled plum 
• 5 tablespoons sugar 
• 1 tablespoon rice vinegar 
• 2-3 tablespoons water 
• Spring rolls 
• 4 dried shiitake mushrooms 
• 3 ounces bean thread noodles 
• 1 tablespoon vegetable oil 
• 3 cloves garlic, minced 
• 5 medium to large prawns, cleaned, peeled and minced 
• (or about 3-4 ounces ground pork or beef) 
• ½ cup carrot, peeled and shredded 
• 2 tablespoons soy sauce, preferably light 
• 1 teaspoon sugar 
• ½ teaspoon Thai pepper powder 
• 1 cup fresh bean sprouts 
• 2 tablespoons chopped spring onion 
• 2 tablespoons chopped cilantro 
• 16 fresh spring roll wrappers 
• Flour paste 
• 2 tablespoons flour or cornstarch 
• 1 tablespoon water 

Directions 

For sweet chili sauce

1. In a cup or small bowl, mix 1 tablespoon of the water with the corn-starch. Set it aside. 
2. Pound the ginger, garlic, and chili in a mortar and pestle to make a paste. Note: use rubber gloves when handling chili peppers to avoid pepper burns. 3. In a saucepan, pour the vinegar, remaining water, sugar, and ketchup. Bring it to a boil. 
3. Reduce heat and simmer, stirring occasionally, for 5 minutes. 
4. Stir the water and cornstarch mixture again and whisk it into the sauce. Stir until you notice some thickening. 
5. Remove from the heat. For sweet plum sauce 
6. Place the ingredients in a small pot or saucepan and mash them together. 
7. Bring them to a boil and continue boiling until they form a syrup. For spring rolls
8. Soak the shiitake mushrooms in hot water for 10-20 minutes. Drain and squeeze out the excess water. Slice thinly, and set them aside. 
9. Soak the noodles in water for 15 minutes. Drain and cut into 1-inch strands. Set aside. 
10. In a small bowl, combine the flour paste ingredients and set it aside. 
11. Heat the oil in a wok, and sauté the garlic until fragrant. 
12. Stir in the minced shrimp, shiitake, noodles, and carrot. 
13. Stir in the soy sauce, sugar, and pepper powder. Stir fry for 3-5 minutes. 
14. Add the bean sprouts, spring onion, and cilantro. Mix to heat through, and remove to a bowl and allow the mixture to cool down. 
15. Place one wrapper at a time on a clean surface or tray, in a diamond shape. 
16. Add about 2 tablespoons of filling close to the tip of the diamond at the bottom or closest to you. Do not put too much filling or else the wrapper will break while frying.
17. Fold the bottom tip of the wrapper over the filling. Roll tightly once. 
18. Fold the left and right corners in-ward, and continue rolling up to the top corner. 
19. Moisten the top corner with the flour paste to seal the roll. 
20. Repeat this process until all filling or wrappers are used up. 
21. Fry the spring rolls until they are golden brown, in about one inch of vegetable oil. For more efficient heating and to get crisp rolls, fry in batches, and do not overcrowd the rolls in the oil. 
22. Use a spider strainer or tongs to lift rolls out of the oil, and place them in a dish lined with paper towels. 
23. Serve hot with sweet-sour plum sauce or sweet chili sauce.

6. Fresh Summer Rolls with Tamarind Sauce 

Serves 40-60 (as snack or side dish) | Prep. Time 40 minutes Cooking time 2-5 minutes 

Ingredients 

• 1 package rice wrappers small, round Filling 
• 2 tablespoons soy sauce 
• 1 tablespoon rice vinegar 
• 1 tablespoon fish sauce 
• 1 teaspoon brown, palm sugar or muscovado 
• 1 cup thin vermicelli rice noodles, cooked and rinsed in cold water, drained 
• ½ cup cooked shrimp, finely chopped
• ½ cup fried tofu, julienned 
• ½ cup roasted chicken, shredded 
• 1 cup lettuce, julienned 
• ½ cup cucumber, julienned 
• ½ cup fresh Thai basil, roughly chopped 
• ½ cup fresh coriander, roughly chopped 
• ¼ cup carrot, shredded or julienned 
• 3-4 spring onions, finely chopped 
• Tamarind dipping sauce 
• ½ cup water

7. Conch Ceviche 

A signature dish in the Bahamas, Conch Salad is also one of the most delicious dishes. It is made from diced conch meat, citrus juices, vegetables, and spices. 

Serves 4 | Prep. Time 40 minutes 

Ingredients 

• 1 pound conch meat, fresh, diced 
• 2 tablespoons olive oil 
• 1½ cups tomatoes, fresh, chopped
• ½ red onion, chopped 
• 1 cup red bell pepper, chopped 
• 1 cup celery, chopped 
• ½ cup orange juice, fresh 
• ¼ cup lime juice, fresh 
• 2 teaspoons Scotch bonnet, chopped 
• 1 teaspoon salt 
• ½ teaspoon black pepper 

Directions 

1. Wash the conch meat with lemon juice and water. Vinegar can also be used. Drain well. 
2. In a large mixing bowl, combine all the ingredients. Blend well and refrigerate for at least 20 minutes. 
3. Arrange in small serving bowls and top off with pineapple chunks. Serve when ready. 

Nutrition (per serving) 

Calories 186, fat 9 g, carbs 12 g, sugar 7 g, Protein 17 g, sodium 941 mg

8. Conch Fritters 

This is a traditional Bahamas recipe, finger food that is tasty as an hors d’oeuvre. 

Serves 8 | Prep. Time 1 minutes | Cooking time 4 hours 

Ingredients 

• Oil for deep frying 
• 1 cup all-purpose flour 
• 1 egg 
• ¾ cup milk 
• ½ teaspoon cayenne pepper 
• 1 teaspoon salt 
• ½ teaspoon pepper 
• 1 cup conch meat, diced
• 1 small onion, finely chopped 
• 1 stalk celery, finely chopped 
• 2 cloves garlic, finely chopped 

Directions 

1. In a deep pan, heat the oil to 365°F (185°C). 
2. In a large mixing bowl, combine the flour, egg, milk, cayenne pepper, and salt and pepper. 
3. Add the conch meat, onions, celery, and garlic. 
4. Using a slotted spoon, carefully drop the batter into the oil. Fry until golden brown. Drain on paper towels. Serve when ready. 

Nutrition (per serving) 

Calories 220, fat 14 g, carbs 15 g, sugar 4 g, Protein 10 g, sodium 209 mg

9. Jamaican Patties 

Delicious beef pastries that are curry-fla-vored, a favorite snack in the Caribbean is-lands. 

Serves 10 | Prep. Time 30 minutes | Cooking time 45 minutes 

Ingredients 

• 2 cups all-purpose flour 
• 2 teaspoons curry powder 
• ½ teaspoon salt 
• ½ cup butter 
• ¼ cup shortening 
• ½ cup water 
• 2 tablespoons olive oil
• 1 pound ground beef 
• 1 sweet onion, chopped 
• 1 teaspoon thyme 
• ½ teaspoon pepper 
• ½ cup beef broth 
• ½ cup breadcrumbs 
• 1 egg, beaten 

Directions 

1. Preheat the oven to 400°F (204°C). 
2. In a large bowl, combine the flour, curry powder, and salt. Cut in the butter and shortening until the mixture is grainy. 
3. Gradually add water until the mixture forms a dough. Shape the dough into a log and cut it into 10 equal pieces. Roll each into a 6-inch circle. 
4. In a skillet over medium heat, warm the olive oil and brown the beef. Drain any excess fat. 
5. Add the onion, thyme, pepper, beef broth, and breadcrumbs. Simmer until all the liquid has been absorbed or evaporated. Remove from heat. 
6. Divide the filling onto the pastry circles. Fold them over and press the edges. Brush each patty with a beaten egg. 
7. Bake for 30 minutes or until golden brown. 

Nutrition (per serving) 

Calories 371, fat 25 g, carbs 24 g, sugar 7 g, Protein 12 g, sodium 477 mg