As my husband returned home after a long day at work, Little did he know, I had a surprise awaiting him! I served the 3-course meal to his astonishment and delight. Usually I make home style Chinese food, but today I was making this meal combine the taste with East from West, also eating in western style. 🍤 Appetizer: Shrimp Avocado Cups/Ingredients: 1 ripe avocado, diced into small cubes* Salt and pepper, to taste* Lime juice * 12 wonton wrappers* 2 tablespoons melted butter* 12 medium-sized shrimp, peeled and deveined* 1 teaspoon chili powder* 1 teaspoon cumin powder* 1 tablespoon canola oil* Lime zest (from the other half of the lime), for garnish* Fresh cilantro, chopped, for garnish. Instructions: * Preheat oven to 350°F.* In a mixing bowl, gently toss the diced avocado with a pinch of salt, pepper, and a squeeze of lime juice to enhance the flavor. Set aside.* Brush both sides of each wonton wrapper with melted butter. This will help them become crispy and golden brown when baked * Press each buttered wonton wrapper into a cupcake mold or muffin tin, creating a cup shape. Make sure to gently press the wrappers against the sides and bottom to form the cup shape.* Bake the wonton cups in the preheated oven for 8-10 minutes or until they turn crispy and golden. * Season the peeled and deveined shrimp with salt, pepper, chili powder, cumin powder, and a splash of lime juice. Mix the shrimp and the seasoning until evenly coated. * Heat a tablespoon of canola oil in a pan over medium heat.* Stir fry the seasoned shrimp in the pan until they are fully cooked and slightly browned. Once cooked, remove the shrimp from the pan and cut them into small pieces. * Place a few pieces of the seasoned and cooked shrimp into each baked wonton cup. * Add seasoned diced avocado and shrimp in each cup.* Sprinkle some fresh lime zest for an extra burst of citrusy flavor.Garnish each cup with chopped fresh cilantro to add a delightful herbal note. 🦆 Main Course: Pan-Roasted Duck Breast with White Asparagus in Orange Honey Sauce 🍊🍯 * 2 duck breasts, with silver skin trimmed off* Canola oil* 1 bunch of white asparagus, trimmed* 200g orange juice* 60g honey* 200g beef stock * A couple of scrapes of orange zest* Juice of half a lemon* Salt to taste * 10g butter Instructions: * Pat dry the duck breasts with paper towels. Score the skin in a criss-cross pattern, being careful not to cut into the flesh.Heat a saucepan over medium heat and pour in a thin layer of canola oil.* Lay the duck breasts skin-side down in the pan and cook until the fat starts to render and the skin turns crispy and golden brown. Optionally, you can also add some trimmed duck skin to enhance the flavor while rendering the fat .Flip the duck breasts and cook the other side until they reach medium-rare or an internal temperature of 123°F (50.5°C).Remove the duck breasts from the pan and let them rest for at least 5 minutes before slicing.Bring a pot of salted water to a boil and blanch the trimmed white asparagus for about 1-2 minutes until they become slightly tender. Remove the asparagus from the boiling water and transfer them to the pan with the rendered duck fat. Cook the asparagus in the duck fat to infuse them with rich flavor.* In a small saucepan, combine the orange juice and honey over medium heat. * Reduce the mixture until it reaches a syrupy consistency. * Slowly add the beef stock to the saucepan and return to a simmer. Allow the sauce to cook until it reduces to about one-third of its original volume. * Stir in the orange zest, lemon juice, and salt to taste. * Finish the sauce by adding the butter, stirring until it melts and creates a silky, velvety texture. 🍮 Dessert: Mug Molten Chocolate Cake with Raspberry 🍫🍇 Ingredients:* Butter* sugar (for coating mugs)* 3/4 cup chocolate chips or chopped chocolate bars * 1/4 cup melted butter * 2 large eggs * 40g granulated sugar * 1/4 tsp vanilla extract * Pinch of salt * Cocoa powder (for dusting) Fresh raspberries . Instructions: Grease the inside of two microwave-safe mugs with butter, making sure to coat the entire surface.* Sprinkle granulated sugar into each mug, rotating them to coat the buttered surfaces. In a heatproof bowl, melt the chocolate chips or chopped chocolate bars over a pot of simmering water (double boiler) or in the microwave. Stir until smooth and completely melted* Add the melted butter to the melted chocolate and mix well. Set aside. In a separate mixing bowl, beat the eggs and granulated sugar together using an electric mixer or whisk. Beat for about 7-8 minutes or until the mixture becomes thick and pale. Gradually add the melted chocolate and butter mixture into the beaten eggs. Divide the batter evenly between the two prepared mugs. Each mug should be filled about halfway to leave room for the cake to rise as it bakes.Bake the mugs in the oven 400F for approximately 20-26 minutes. * Dust the top of each cake with cocoa powder ,Garnish with fresh raspberries