When anyone asks me what my favourite part of a meal is, I will always say the appetiser. When at a restaurant I would sometimes opt for a small plate rather than an entrée. The purpose of an appetiser is to open your appetite, hence the reason why it is loaded with flavour.

When I entertain, sometimes I would have only small plates – a variety of appetisers, some hearty, some light, to provide a good balance. It’s a more informal and fun way to entertain. If I do have a dinner party, I would always serve an hors d’oeuvre before the meal.

We are all limers in this country and having a quick snack to share is always welcomed, and we are always entertaining.

Here are a few of my favourite appetisers, always crowd-pleasers and always in style.

Bene crusted shrimp balls

1 lb shrimp, peeled and de-veined

2 tbs cornstarch

1 tbs soy sauce

2 tbs minced chives

2 cloves garlic, minced

1 one-inch piece of ginger

salt and pepper to taste

½ tsp sesame oil

½ cup water chestnuts

½ cup flour

½ cup sesame seeds

½ tsp white pepper

1 egg

vegetable oil for deep frying

In a food processor combine all shrimp, cornstarch, soy sauce, chives, garlic, ginger, salt, pepper, and sesame oil.

Process to a smooth texture, add chestnuts and process only until chopped.

Taste mixture and adjust seasonings.

Form the shrimp into one-inch balls, dredge in flour, then egg, then bene seeds, deep fry until golden.

Makes about 15 to 20

Serve with plum sauce.

Crispy cornmeal and chilli coated wings with coriander dip

3 lb chicken wings (about 20 wings)

2 tbs ground chives

1 tbs minced garlic

1 tbs olive oil

1 cup flour

1 cup yellow cornmeal

1 tbs ground, roasted cumin/geera/cumin

1 tsp salt

2 tsp black pepper

2 tsp chili powder

2 eggs

Coriander dip

1½ cups sour cream

½ cup mayonnaise

1 cup chopped fresh coriander or chadon beni

½ cup chopped chives

1 hot pepper, seeded and chopped

salt to taste

Preheat oven to 375.

Discard wing tips and divide wings into 2 parts. Pat dry with paper towels.

Combine ground chives with garlic and olive oil, rub mixture over wings.

In a flat dish combine flour with cornmeal, cumin, salt, pepper and chili powder.

Beat eggs in another flat dish.

Dip wings first into flour mixture, then dip into beaten eggs, then re-dip into flour mixture.

Place on an oiled baking sheet, and bake wings for 20 minutes, turn and continue baking for 30 minutes.

Combine all the ingredients for the dip.

Serve wings on platter with dip.

Makes about 40 pieces

Onion pakoras

[caption id="attachment_1084054" align="alignnone" width="1024"] Pakoras - Wendy Rahamut[/caption]

1½ cups chick pea flour or besan

2 tsp roasted ground cumin

1 tsp salt

¾ tsp hot pepper or cayenne

½ tsp baking soda

¼ cup fresh chopped chadon beni

⅔ cup cold water

1 large potato, peeled and grated

2 medium onions thinly sliced

Vegetable oil for frying

In a mixing bowl combine channa flour with cumin, pepper, salt and baking soda.

Stir in water.

Add