1 Cut the avocado in half. Remove the stone and score each half with a knife to make a criss-cross pattern. Squeeze a generous amount of lemon juice over each half.
2 Mix the Marie Rose sauce ingredients and stir well.
3 Place a spoonful of the sauce into each of the 4 serving glasses. Divide the lettuce equally among the glasses. With a spoon, scrape out the avocado flesh and place over the lettuce. Top with another layer of sauce.
4 Arrange the prawns on top. Finish with a spoonful of sauce.
5 Sprinkle with cayenne pepper and garnish with a lemon wedge in each glass to serve.
For the sate ayam:
2 chicken breasts, deboned, skinned and cubed
2 tbsp kecap manis
1 tsp oyster sauce
1/2 tsp turmeric powder
1 tsp coriander powder
1 tbsp peanut or other
For the sauce:
200g unsweetened peanut butter
2 tbsp kecap manis
1/2 tbsp light soya sauce
1/2 tsp chilli powder (optional)
Juice of 1 lime
1 tbsp peanut or other vegetable oil
Up to 200ml water, to thin the sauce
1 Soak 6-8 bamboo skewers in water for at least 20min.
2 In a large bowl, mix all the ingredients for the sate ayam, except the chicken. Then, marinate the chicken in the mix. Set aside for at least 30min.
3 In another bowl, add all the sauce ingredients and mix until smooth. If the sauce is too thick, add 1 tsp of water at a time to thin it out. The consistency should be slightly runnier than peanut butter. Include chilli powder if you want a little spice.
4 Thread 3 or 4 cubes of the marinated chicken onto each bamboo skewer.
5 In a frying pan, heat the oil on medium-high heat. Cook the chicken for 3-4min on each side, or until there is a light char on the outside and the chicken is cooked through. Serve with the sauce.
1 block (250g) Kraft Cheddar, cut into 5 pieces
40 squares (12.5cm) of spring roll wrapper
Oil, for deep-frying
1 Halve each piece of cheese by its width. Quarter each chunk into 4cm-long sticks. 2 Place one stick of cheese diagonally in the middle of each wrapper. 3 Fold the sides, then the bottom corner of the wrapper tightly over the cheese, so it looks like an open envelope. Roll it up like a spring roll and seal with a dab of water. 4 Deep-fry the cheese sticks in hot oil for about 1-2min until golden and crisp. 5 Cool them on paper towels and pack in an airtight box.