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1. Prawn Crackers          £1.50

Prawn Cracker is a popular snack in parts of East and Southeast Asia as well as former colonizer the Netherlands and another of its former colonies, Suriname. Krupuk are deep friedcrackers made from starch and other ingredients that usually give the taste. Prawn based krupuk are popular types of krupuk. These are called krupuk udang in Indonesian, prawn crackers in British and also in Australian English, shrimp chips or shrimp crackers in American English, Krabbenkekse(Crab cookies) in German, Nuvole di Drago (Dragon's Clouds) in Italian, 炸庀虾片 (fried prawn crisps) in Chinese.

 

 

 


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2. Chicken Satay          £4.95

Satay is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or slicedchicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

 Satay originated in Java, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, and the southern Philippines, and also in the Netherlands, as Indonesia is a former Dutch colony.

 Satay is a very popular delicacy in Indonesia; Indonesia's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country.

Close analogues are yakitori from Japan, shish kebab from Turkey, chuanr from China and sosatie from South Africa. It is listed at number 14 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.

 



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3. Vegetable Spring Rolls          £3.95

 

Spring rolls is an umbrella term used in some Western cultures to describe disparate varieties of filled, rolled appetizers similar to the Chinese chūn juǎn (春卷, lit. "spring roll"), from which the term was derived. East and Southeast Asian cuisine foods referred to by the term have different names depending on their country of origin, as well as the type of wrapper, fillings, and cooking techniques used.

 They are commonly eaten in certain Asian countries, most notably China, Taiwan, Hong Kong, Vietnam, Malaysia, Singapore, Indonesia and Philippines.

 

 

 


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4. Dim Sum (Thai Style)         £4.95

 

 Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is sometimes served in some restaurants, where fully cooked and ready-to-serve dim sum dishes would be pushed around on steam carts by servers who go around the restaurant offering the dishes to customers and marking orders on a card on each customer's table.

Going for dim sum is usually known in Cantonese as going to "drink tea" (yum cha, 飲茶), as tea is typically served with dim sum.

 

 

 

 


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5. Prawn on Toast         £4.95


Prawn toast or shrimp toast is a kind of dim sum dish. It is made from small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts, then cooked by baking or deep frying. It is a common appetizer in Australian and American Chinese cuisine. A common variant in the United Kingdom and Australia is sesame prawn toast. This involves sprinkling sesame seeds before the baking or deep frying process.








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6. Thai Fish Cakes        £5.95


 A fishcake (sometimes written as fish cake) is a food item similar to a croquette, consisting of a filleted fish and potato patty sometimes coated inbreadcrumbs or batter, and fried. Fishcakes are often served in British fish and chip shops.

Commonly fishcakes used cod as a filling; however, as cod stocks have been depleted other varieties of white fish are used, such as haddock or whiting. Fishcakes may also use oily fish such assalmon for a markedly different flavour.

Fishcakes have also traditionally been made from salted fish (most commonly cod, haddock or pollock). Fishcakes are also prepared without breadcrumbs or batter, and are made with a mixture of cooked fish, potatoes and occasionally eggs formed into patties and then fried.





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