Finely dice the onion and together with the chicken mince cook in a frying pan. Shred the cabbage and grate the carrot, add to the chicken mince cooking until just soft. Spoon mixture onto rice paper sheets, roll into small 3 inch rolls and serve as a starter.
Shell and de-vein the prawns. Beat egg with the milk and add the flour to form a batter. Heat oil in a pan to 350F/180C, dip prawns in the batter mix and gently lower into the oil. Cook until golden and crispy, drain excess oil with some paper towel.
Place opened oyster shells onto a plate of crushed ice. Finely slice some coriander and green chili, then mix together in a bowl with a good squeeze of lime juice and some Tabasco sauce to your liking. Spoon over the fresh oysters and enjoy straight away.
Combine all but the chicken in a saucepan and over a medium heat cook stirring until sugar is dissolved. Allow the sauce to cool then marinate the chicken, preferably overnight. Place chicken into greased baking tray and bake at 400F for 1.5 hours turning every 15 minutes.