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Honeyed Chicken Pockets with Chili Crab Filling

12 chicken drumsticks
1 tablespoon oil
1 tablespoon honey
Crab seasoning
30g butter
1 tablespoon finely chopped fresh ginger
1 small fresh red chili, chopped
1 green shallot, chopped
170g can crab meat, drained
2 teaspoons light soy sauce

Using sharp knife, cut and scrape meat down bone of each drumstick, working towards the thick end. As you do this, the meat will turn inside out. Cut across bone, leaving flesh attached to knuckle; discard bone. Turn meat again, so skin is on the outside. Fill pockets with chili crab seasoning, secure with small skewers or toothpicks. Just before serving, barbecue or grill drumsticks, brushing frequently with combined oil and honey, until browned and cooked through. Crab seasoning: Heat butter in pan, add ginger, chili and shallot, cook, stirring, until shallot is soft. Remove from heat, stir in crab meat and sauce.

Makes 12