Three Asian-Inspired Appetizers

For the chicken skewers with peanut sauce: Peel the garlic. Cut the chile pepper in half lengthwise, remove the seeds and white ribs, and finely chop.

Combine the garlic with the chile pepper, peanuts, soy sauce, sugar and 100 ml (approximately 1/2 cup) of the coconut milk in a blender and puree. Place in a pot and bring to a boil. Add the remaining coconut milk.

Cut the chicken into strips and season with salt and pepper to taste. Thread onto the skewers.

Heat the oil in a skillet. Add the skewers and cook for 4-5 minutes. Alternatively, grill the skewers.

Serve with the peanut sauce.

For the pork and shrimp skewers: Peel, devein and finely chop the shrimp. In a bowl, stir the shrimp with the ground pork and egg yolks. Season with the fish sauce, and salt and pepper to taste. Divide the mixture into 8 portions, shape into balls and thread onto lemongrass stalks. Brush with oil and cook on a hot grill for 8 minutes.

For the spring rolls: Place the rice paper between 2 damp paper towels until tender.

Peel the carrots and cut into long, thin strips.

Rinse the lettuce and spin dry.

Rinse the green bell pepper, cut in half, remove seeds and white ribs, and cut into strips.

In a bowl, whisk the vinegar and oil together, and season with salt and pepper to taste.