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Satay the calories out of hors d’oeuvres

Rose Reisman's gourmet recipes of the month.

Beef Hoisin Meatballs

These are perfect hors d'œuvre for a dinner party. Meatballs are usually made from regular ground meat, which has three times the fat and calories of extra-lean.

My version compensates for the fat with a hoisin sauce. The red currant jelly adds a tart-sweet flavor and gives the sauce the thickness it requires.


  • 8 oz extra-lean ground beef

  • 3 tbsp dry breadcrumbs

  • 2 tbsp hoisin sauce

  • 1 tsp crushed garlic

  • 1 egg

  • 2 tbsp minced green onion

  • ¹/³ cup hoisin sauce

  • ¹/³ cup red currant jelly

  • 1 tsp crushed garlic

  • ½ tsp minced fresh ginger

  • 2 tbsp water

  • tbsp chopped green onion

  • 2 tbsp chopped fresh cilantro or parsley


1. For the meatballs, combine the beef, breadcrumbs, hoisin sauce, garlic, egg and onion. Form into 20 to 24 small meatballs about 1 inch in diameter.

2. Spray a large non-stick skillet with cooking oil and add the meatballs. Cook over medium-high heat for 3 minutes, turning until browned on all sides.

3. For the sauce, combine the hoisin sauce, jelly, garlic, ginger and water in a small bowl.

4. Add to the meatballs and stir well. Cover and simmer on low heat for 10 minutes. Serve garnished with the green onions and cilantro.

Per serving: Calories 150 • Protein 8.1 g • Carbohydrates 19.2 g • Fiber 0.6 g • Total fat 4.2 g • Saturated fat 1.5 g • Cholesterol 52 mg • Sodium 321 mg • prep time 15 minutes • cook time 13 minutes

Shrimp Skewers with Hoisin-Apricot Sauce

The combination of shrimp, hoisin and apricot flavors is wonderful. This would also be delicious with scallops or thin strips of boneless chicken breast.


  • 16 medium shrimp (about 12 oz), peeled and deveined

  • 16 wooden skewers (about 6 inches long)

  • 1/4 cup apricot jam

  • 1 tbsp oyster sauce

  • 3 tbsp chopped fresh basil


1. Threat shrimp on skewers.

2. Combine the apricot jam, oyster and hoisin sauce in a small bowl. Set aside half of the sauce. Brush the other half over the shrimp.

3. In a grill pan or a skillet lightly coated with cooking spray, sauté the shrimp, just until they are no longer pink, about 5 minutes. Serve with the remaining sauce and garnish with basil.

Per serving (1 skewer): Calories 35 • Protein 4 g • Carbohydrates 5 g • Fiber 0.1 g • Total fat 0.3 g • Saturated fat 0.1 g • Cholesterol 32 mg • Sodium 94 mg • prep time 15 minutes • cook time 5 minutes

Chicken Satays with Peanut Coconut Sauce

These satays can be served as an appetizer or a main course. Use natural peanut butter to avoid trans fats and sugar. Light coconut milk is also available.


  • 12 oz skinless boneless chicken breasts (about 3 breasts)

  • 18 wooden skewers (about 6 inches long)


  • 1/4 cup light coconut milk

  • 2 Tbsp natural peanut butter

  • 2 tsp low-sodium soy sauce

  • 2 tsp sesame oil

  • 2 tsp rice vinegar

  • 1 tsp honey

  • 1 tsp finely chopped garlic

  • 1/2 tsp finely chopped ginger

  • 1/2 tsp hot chili sauce


  • 3 Tbsp chopped cilantro

  • 1 tsp sesame seeds


1. Cut the chicken into strips about 4 inches long and 2 inches wide. Thread the strips of chicken onto the skewers.

2. In a bowl whisk together the coconut milk, peanut butter, soy sauce, sesame oil, rice vinegar, honey, garlic, ginger and chili sauce. Reserve half of the sauce; brush the other half over the chicken satays.

3. In a nonstick skillet, or a grill pan lightly coated with cooking spray cook the chicken for 5 minutes or just until no longer pink. Serve with the remaining sauce and garnish with cilantro and sesame seeds.

Per serving (1 skewer) Calories 42 • Protein 4 g • Carbohydrates 1 g • Fiber 0.1 g • Total fat 2.2 g • Saturated fat 0.3 g • Cholesterol 10 mg • Sodium 34 mg • prep time 15 minutes • cook time 5 minutes •

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