A few years ago I was the Executive Chef for The Strand, a boutique historical hotel in Yangon Myanmar (Rangoon, Burma). I had a great time reworking the menu to use local produce and really got to know the markets of Rangoon. This was one of our favorite appetizers–it even got written up in Conde Naste along with my Passion-Glazed Pork chops! Crispy but light, these coconut encrusted prawns go perfectly with juicy honey mandarins and mixed garden greens. The Champagne Vinagrette adds the perfect complement with a light tang. Your amounts will depend on how many you are serving, but these are tasty so plan to make extra, they will go fast.
November 6th, 2007
Crispy Salmon and Avocado Spring Rolls My mother taught me how to make cha gios when I was young. She learned how to make them when she was working as a linguist in Vietnam during the war. It was our favorite food as kids and whenever we came home from boarding school for Christmas or summer ho ...