Zucchini Wrapped Chicken

Ingredients

• 1 zucchini
• 1 skinless chicken breast
• Some skewers
• 1 tbsp chicken powder
• Salt, ground black pepper

Method
- Preheat oven to 200C.
- Thinly slice the zucchini, then place it on a board, sprinkle with salt and set aside for 5 minutes.
- Heat oil in a frying an over medium-high heat, add chicken and cook for 2 minutes each side or until brown, season with chicken powder, salt and pepper.
- Transfer the chicken to a chopping board, cut it into bite-sized pieces. Wrap the zucchini evenly around the chicken and put them all on skewers. Place the chicken on a baking paper-lined oven tray and roast for 10 minutes or until cooked through.
- Serve hot with salad and hot chilli sauce.

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Teriyaki Drumsticks with BBQ Pineapple

Ingredients

• 4 big sized drumsticks, gashed on each side
• 1/2 bottle Teriyaki sauce
• 4 thick slices fresh pineapple
• 1/2 cup chicken stock
• Oil, salt to taste, ground pepper

Method
- Toss the chicken in the Teriyaki marinate until well coated and refrigerate for 45 minutes, turning every 15 minutes.
- Heat oil in a large heavy-bottomed pan and add the chicken pieces, retaining the marinade. Cover and gently cook for 15 minutes until sealed all over, turning now and again.
- Turn the heat down a bit, add some of the marinade to the pan and gently cook until glazed. Then add the remaining marinade, chicken stock and cook for 15 minutes or until cooked through, season with a touch of salt and ground pepper. Remember to turn the chicken every 5 minutes to avoid unevenly cooked meat.
- Heat oil in a griddle pan or BBQ. Remove the core from each pineapple slice and cook it in the griddle pan  or BBQ for 3 minutes each side.
- Serve hot with grilled pineapple and steamed rice.

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Vietnamese Caramelised Prawns (Tôm Rim)

Ingredients

• 400g tiger prawns, peeled (tails intact), deveined
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1 tbsp sesame oil
• 1 tsp chilli flakes
• 3 tbs fish sauce
• Salt, sugar, olive oil and ground black pepper

Method
- Marinate the prawns with a bit of chopped garlic and shallot (keep the remaining chopped garlic and shallot for frying later), fish sauce, sesame oil, 1 tsp sugar, 1/2 tsp ground black pepper for 1 hour in a fridge.
- Heat oil in a heavy-bottom frying pan, add 2 tbsp sugar and cook until caramelised (please do not stir the sugar). Add the remaining chopped shallot and garlic into the pan and stir until fragrant. Then add the prawns and cook for 2-3 minutes, remember to turn the prawns over to cook evenly. Season the prawns with a bit of salt, chilli flakes and ground black pepper.
- Serve hot with fried vegetables and steamed rice.

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