Asian Antipasto


Fill the tomatoes with basil pesto if you prefer. Crispy Duck Pancakes, made without chives, are a good addition to this platter, as are quail eggs dipped into the Szechwan salt (see book for recipes).

Serves 10


Asian Antipasto 5 oz asparagus
10 large cooked shrimp, shelled and deveined

For the cilantro roasted tomatoes:
5 Roma (plum) tomatoes, halved lengthwise
2 tblsp olive oil
A large pinch of sugar
Cilantro Pesto, or 1/3 cup ready-made pesto
Salt & freshly ground pepper to taste

For the gingered mushrooms:
3 tblsp toasted sesame oil
5 oz fresh shiitake mushrooms
1 tsp finely grated fresh ginger

For the Szechwan salt:
1-1/2 tblsp fine sea salt
1 tsp Szechwan peppercorns, seeded

For the wontons:
Vegetable oil for deep-frying
10 wonton wrappers
A pinch of salt
1/2 tsp five spice powder
A large and small square of banana leaf to serve (optional)


Preheat the oven to 375 degrees F. Put the tomatoes skin-side down in a roasting pan, drizzle with olive oil, and sprinkle with the sugar, salt, and pepper.

Roast the tomatoes for 30 minutes or until soft and slightly charred. Remove from the pan while warm, lift onto paper towels, cool, and top with the pesto.

Boil the asparagus for 2-3 minutes in a pan of salted water or until al dente. Drain under cold water and dry on paper towels.

Heat the sesame oil in a pan. Sauté the mushrooms and ginger for 3-4 minutes. Drain, cool, and season with salt.

Stir the sea salt and Szechwan pepper-corns over a medium heat for 1 minute or until smoking. Cool, grind briefly, and place on a small square of banana leaf, or in a bowl, for dipping the shrimp.

Heat the vegetable oil in a large pan to 350 degrees F. Fry the wonton wrappers for 30 seconds or until golden, drain, and cool. Dust with the salt and five-spice. Arrange everything on a plate lined with a large square of banana leaf and serve.


Advance preparation:
Two days before, make the Szechwan salt and store in an airtight jar; roast the tomatoes, cool, and chill. Cook the asparagus and mushrooms 1 day before, cover, and chill. Fry the wonton wrappers 12 hours before and store in an airtight container Fill the tomatoes and assemble the platter 1 hour before.

Freezing: Not suitable.


Party Food:
The Essential Guide to Menus, Drinks, and Planning

By Lorna Wing
Photography by Jan Baldwin
Soma Books
Cloth, $30.00
160 pages, full color photographs throughout
ISBN: 1-57959-040-3
Recipe Reprinted by permission.


Party Food


More Antipasto Recipes

Cookbook Profile Archive


This page created April 1999

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home