Easter is peeping around the corner, which means you are on the hunt not only for eggs, but for the ultimate recipes to appease your pastel-dressed guests.  Keep them on their toes this season with these unique, Easter-approved Lee Kum Kee appetizer recipes.

 

Spinach Feta & Dill Hummus

Light and flavorful snack for the gang to snack on while the feast is still cooking.  Also, the color of this hummus goes perfectly with the whole Easter color aesthetic.  

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 cup feta cheese, plus some for topping
• 2 cups baby spinach, rinsed and drained
• ¼ cup toasted pine nuts, save some for topping
• ¼ cup fresh dill, save some for garnish

 

Seasoning

• 1 Tbsp. tahini
• 2 Tbsp. lemon juice
• 1 tsp. Lee Kum Kee Pure Sesame Oil, plus more for drizzle
• salt and pepper to taste

 

How to make it

1. Place chickpeas, tahini, lemon juice, Lee Kum Kee Pure Sesame Oil, feta cheese, spinach, pine nuts, dill, salt and pepper into a food processor and blend until smooth.
2. Place hummus onto a plate and top with more fresh dill, toasted pine nuts, feta cheese and a light drizzle Lee Kum Kee Pure Sesame Oil.
3. Serve with pita chips or vegetables.

 

Spring Rolls

Spring rolls for Spring, what a match made in heaven.

Ingredients

• 150 g pork [shredded]
• 15 pcs spring roll wrappers
• 5 pcs Chinese mushrooms [soaked, squeezed and shredded]
• 25 g yellow chives [sectioned]
• 50 g beansprouts [drained]
• FLOUR PASTE: 2 tsp. plain flour + 2 tsp. Water

 

Marinade

• 1 Tbsp. Lee Kum Kee Premium Oyster Flavored Sauce
• ½ tsp. cornstarch

 

Sauce Mix

• 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
• 4 Tbsp. Lee Kum Kee XO Sauce
• 4 Tbsp. water
• ½ Tbsp. cornstarch

 

How to make it

1. Marinate pork for 15 minutes.
2. Stir-fry pork in 2 Tbsp. oil until done.  Add mushrooms, yellow chives, beansprouts and stir-fry until tender.  Stir in sauce mix and heat through.Set aside to cool.
3. Divide pork fillings into 15 portions.  Wrap each portion with spring roll wrapper to form spring rolls.  Seal ends with plain flour paste.
4. Deep-fry spring rolls in hot oil until golden yellow and crisp.

 

Paleo Chicken Cobb Salad

Set this out as an appetizer or set at your table - either way, this is sure to be a crowd pleaser.

Ingredients

• 2 boneless chicken breasts
• 2 cups roughly chopped romaine lettuce
• 4 slices of cooked bacon, cut into pieces
• 2 hard boiled eggs
• 1 cucumber, peeled and cubed
• ⅓ cup corn
• ⅓ cup cherry tomatoes, halved
• 2 green onions, sliced
• ⅓ cup blue cheese crumbles

 

Marinade

• 2 Tbsp. Panda Brand Premium Cooking Soy Sauce
• ½ tsp. black pepper

 

Dressing 

• ranch dressing, for serving

 

How to make it

1. In a freezer bag, place the chicken breasts and the Panda Brand Premium Cooking Soy Sauce along with a little black pepper.  Place in the fridge to marinate for at least two hours before grilling.
2. Grill the chicken breasts on the grill top with a little oil for 5 - 7 minutes per side until cooked through, then set aside to cool before cubing.
3. In a large salad bowl, place the roughly chopped romaine lettuce, then the cooked bacon pieces, hard boiled eggs, cubed cucumber, corn, halved cherry tomatoes, sliced green onions and blue cheese crumbles.
4. Serve with a side of ranch dressing.

 

Chinese Tea Egg

These are egg-cellent for Easter (sorry, we had to).

Ingredients

• 6 eggs

 

Sauce Mix

• 2 black tea eggs
• ½ cup Panda Brand Premium Cooking Soy Sauce
• 1 Tbsp. palm sugar
• 2 star anise
• 1 cinnamon stick
• ½ tsp. black peppercorns
• 2 orange peels

 

How to make it

1. Boil water and once boiled, add in the 6 eggs and hard boil for 10 minutes.  Turn heat off and pull the eggs out and remove the water.
2. Using a butter knife gently tap the egg shells to crack the shells