Mini Sensational Starters & Finger Foods. Wendy Hutton

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      3 Stir in the fish sauce, sugar and salt. Cover the saucepan and simmer for 7-10 minutes. Transfer the dip to a bowl and set aside to cool.

      4 Mix in the coriander leaves. Serve with crispy rice cakes or raw vegetables.

      Serves 8-10

      Preparation time: 20 mins

      Cooking time: 15 mins

      Roasted Eggplant and Herb Dip

      4-5 slender eggplants (about 500 g/1 lb)

      1 large onion, thinly sliced

      2 large green chilies, cut

      1 spring onion, finely chopped

      10 g (¼ cup) coarsely chopped mint leaves

      10 g (¼ cup) coarsely chopped fresh coriander leaves

      2 tablespoons fish sauce

      2 tablespoons lime juice

      Salt and sugar to taste

      1 Roast the eggplants whole under the broiler or on a hot grill until the skin is blackened on both sides. This should take about 10 minutes. Press lightly with the back of a spoon to see that the flesh inside is soft and if not, grill further.

      2 Allow the eggplants to cool, then cut each eggplant in half lengthways. Scoop out the flesh with a spoon. Put the flesh in a blender or food processor and blend to a smooth paste. Add the onion, chilies, herbs, fish sauce and lime juice and blend further. Add salt and sugar to taste.

      3 Transfer the dip to a bowl and serve with crispy rice cakes, breadsticks or raw vegetables such as cabbage leaves, cucumber sticks, carrot sticks, young long beans, cauliflower and capsicum slices.

      Serves 8-12

      Preparation time: 15 mins

      Cooking time: 15 mins

      Crabstick Nori Rolls

      2 level tablespoons wasabi

      16 crabsticks

      16 sticks cucumber, peeled, deseeded, the length of the crabsticks

      ¼ cup sliced pickled ginger, finely shredded

      8 medium sheets nori seaweed, cut in half

      Dipping Sauce

      60 ml (¼ cup) light soy sauce

      60 ml (¼ cup) dark soy sauce

      60 ml (¼ cup) water

      2½ tablespoons mirin

      1 tablespoon bonito flakes

      1 To make the Dipping Sauce, combine the sauce ingredients in a small saucepan. Bring to a boil, stirring constantly, then strain through a fine sieve. Transfer to a sauce bowl.

      2 Smear wasabi liberally on a crabstick using a finger. Put the crabstick, a piece of cucumber and a few shreds of pickled ginger across one end of a nori strip.

      3 Moisten the other end of the nori strip with a wet finger. Roll up tightly to enclose the filling. Repeat until all the ingredients are used up.

      4 Transfer the rolls to a serving plate and serve at room temperature with the Dipping Sauce.

      Makes 16 rolls

      Preparation time: 5 mins

      Cooking time: 5 mins

      Assembling time: 5 mins

      Smoked Salmon and Avocado Sushi

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