To cook
Heat the wok with 1 cup of oil and fry the ginger until golden. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-1.png
Sliced fish fillets into 1cm thick pieces and add 2 tbsp tempura flour over. Mix well so fish slices are well coated.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-3.png
In the same wok, add another ½ cup of oil and fry fish slices in batches until golden. Strain and set aside on the cooling rack.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-4.png
Remove excess oil from the wok and leave about 2 tbsp spoons. Sauté garlic for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-5-1.jpg
Add in fermented soy beans and chillies.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-6.png
Fry for 2 mins, pour in sugar, water and lime juice. Cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-7.png
Toss in fried fish, spring onions and fried ginger and stir to mix. Serve hot.
Deep-Fry
Lao Crispy Rice Salad
To cook
Wash Jasmine rice until water runs clear. Pour in water and cook in a rice cooker until done. Scoop out the hot rice and spread it out on a tray. Let it cool to room temperature.
Break an egg into a small bowl, add curry paste and sugar and whisk until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-2.png
Transfer rice to a large bowl and add in the egg curry mixture.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-3.png
Then add in shredded coconut and kaffir lime leaves and salt. Mix them all together until well combined.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-4.png
Lightly oil your hands and take a palm full of rice (about ¼ cup) and mould into a ball. Compress the rice ball with both palms as much as possible so it does not break apart.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-5.png
Heat up oil in a small saucepan to 180 °C. Put 2-3 rice balls into oil and fry for 6-8 minutes depending on their size or until they turn golden brown. Strain and cool.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-6.png
Once cooled, crumble them up into different sizes. Place crumbled rice into a large bowl.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-8.png
Add lime juice and fish sauce. Mix in chopped cured pork, pork skin, cilantro, spring onions and toasted peanuts if using. Mix them all up.https://asianinspirations.com.au/wp-content/uploads/2026/03/LCRS-9.png
Garnish with cucumber, fried chillies and more spring onions and peanuts. Eat it wrapped in lettuce.
Tempura Prawn and Lettuce Sushi Rolls with Ponzu Sauce
To Make the Tamagoyaki
Whisk eggs with soy sauce, mirin, sugar, mayo, and sake. Strain through a fine sieve for a smooth texture.
Heat a lightly oiled tamagoyaki pan over low heat. Wipe off excess oil with a paper towel. Pour in ¼ of the egg mixture, swirling to cover the pan. When half set, roll from one end to the other. Push the rolled egg back to the starting position.
Oil the pan again, and pour another ¼ of the egg mixture. Lift the rolled egg slightly to let the new layer flow underneath, then continue rolling. Repeat until all mixture is used. Let cool completely, then slice into strips. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-1.jpg
To Cook the Sushi Rice
Cook the Obento Sushi Rice per package instructions.
Transfer the hot rice to a large tray. Pour over Obento Sushi Seasoning and fold gently with a rice paddle until evenly coated. Spread the rice out to cool, then cover with a damp cloth until ready to use. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-2.jpg
To Make the Tempura Prawns
Make some small cuts along the underside of each prawn (without slicing through) to straighten them. Gently press to flatten. Place the flour, beaten egg, and Obento Panko Breadcrumbs into 3 separate bowls. Holding the tail, coat each prawn in flour, then egg, then breadcrumbs. Press lightly to ensure crumbs sticks well. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-4.jpg
Heat oil in a small pot to 180°C. Deep fry prawns in batches for 1-2 minutes until golden and crisp. Let cool on a wire rack. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-6.jpg
To Make Sushi Roll
Wrap a sushi mat with cling wrap. Place an Obento Yaki Nori Sheet on a bamboo mat, shiny side down. Spread about 150g of sushi rice evenly over the nori, covering the surface completely.
Arrange lettuce, tempura prawns, cucumber, tamagoyaki, and avocado onto the rice. Using the mat, roll the sushi tightly toward you, having all your fingers securing the ingredients from falling out. Press gently while you roll to tighten. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-7.jpg
Once sealed, wrap the mat around the roll again and squeeze lightly to shape it evenly. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-10.jpg
Cut the roll into halves, then cut each half into 3 equal pieces. Serve with ponzu sauce and Obento Sliced Pickled Ginger.
Fried Pork Stuffed Lotus Roots
To Prep
Place all the ingredients for the pork filling except water in a mixing bowl.
Stir in the water slowly while mixing the pork with a pair of chopsticks.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7975-1.jpg
Once water is absorbed into the mixture, use a spatula and mix until the mixture is well combined. Set aside.
Slice lotus root into 4-5mm thick pieces (ending up with roughly 20 pieces).
Spread a big tablespoon of pork mixture onto one slice of lotus root and press another slice of lotus root over to sandwich the pork mixture. Set aside and repeat process with the rest of the lotus roots.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7980-1.jpg
To Make
Heat up oil in a medium saucepan to 180°C.
Place all purpose flour, corn flour and five spice powder into a bowl.
Add in water and beer and mix until you a thin batter forms.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7985-1.jpg
Dip lotus root sandwich in to coat thinly.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7987-1.jpg
Immediately fry in oil for 8-10 mins under medium heat until slightly golden.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7988-1.jpg
Cool on cooling rack and repeat with the remaining lotus root sandwiches.
Increase oil temperature to 190°C and refry the lotus root sandwiches for 3-4 mins until golden and crispy. Drain away excess oil and serve.
Korean Fried Seaweed Rolls
To Prepare
Cook soaked sweet potato noodles in boiling water for 5 mins, strain and wash under cold running water to remove starch. Set aside to drain as much as possible.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7469.png
Transfer to a bowl and cut into small pieces.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7475.png
Mix cut sweet potato noodles, diced carrots, chopped chives, sugar, light soy sauce, sesame oil, salt and pepper together.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7478.png
Take 1 half of a nori sheet and place the sweet potato mixture across the nori sheet.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7480-2.png
Then, roll it up into a log sealing the end with some water.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7482-1.png
Once all nori sheets are used up, line them together.
Then cut them into 3 sections.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7486.png
Mix potato starch with water and let it sit for 30 minutes. The flour sediment will settle at the bottom of the bowl. Pour away the water.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7490.png
Mix the soaked flour with egg white and cooking oil. Mix until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7492.png
Heat the oil up to 180°C in a small saucepan. Take one seaweed roll and dip it into the batter to coat.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7493.png
Fry for 2-3 minutes or until golden. Strain excess oil and cool on a cooling rack.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7495.png
Serve with dipping sauce.
Vietnamese Pillow Fried Dumplings
To Make
Sift flours, baking powder, salt, and turmeric powder into a bowl. Add in egg, oil, and water. Mix with a spatula until well combined, then knead by hand a few minutes into a ball. Cover and rest for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7548.jpg
Place all the filling ingredients into a mixing bowl except the boiled quail eggs. Mix them up, divide into 12 portions and then wrap each portion around a quail egg and shape into ovals. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7557.jpg
After resting, knead dough briefly and divide into 12 balls. Cover all the dough balls from drying out.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7559-1.jpg
Roll one ball into an oval with a rolling pin, place filling in the centre, and seal edges by pinching and folding.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7567-1.jpg
Repeat with remaining dough and filling.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7571.jpg
Heat oil in a saucepan or wok to 180°C. Fry dumplings in small batches over medium heat for 5–6 minutes, until golden. Drain on a cooling rack.https://asianinspirations.com.au/wp-content/uploads/2025/09/DSC_7577.jpg
Serve with oak lettuce, mint, bean sprouts together with dipping sauce.
Vietnamese Pork and Prawn Spring Rolls
To Make
Place all ingredients for A into a food processor and process on low speed until a paste forms.
In a small bowl, mix ingredients B to make the sealing glue. Set aside.
Prepare the wrappers by cutting them diagonally into triangles. Keep the separated wrappers under a damp tea towel.
To wrap, place a triangle wrapper with the long side facing you. Add 1 tsp filling to the centre of the long edge and shape into a 4cm log. Roll up three times, fold in both sides, continue rolling to the tip, then seal with a dab of the glue.
Place sealed spring rolls seam-side down on a tray. Repeat with remaining wrappers.
Freeze the spring rolls for at least 30 minutes before frying.
Heat oil in a wok or deep pot over medium heat. Test by dipping a wooden chopstick—if bubbles form, it’s ready.
Fry frozen spring rolls in small batches for 10–15 minutes until golden brown, adjusting heat as needed. Drain on paper towels.
To Prepare Dipping Sauce
Pound garlic, chillies, and sugar in a mortar to your desired texture.
Add fish sauce, lime juice, and water. Stir until sugar dissolves and adjust to taste.
Serve spring rolls with Nuoc Cham, lettuce and Vietnamese mint.
Thai Corn Fritters
To Make
Mix corn, egg, red curry pastes and baking powder well.
Add all flour, sugar, salt and lime leaf. Then mix until all ingredients are combined.
Adjust the consistency by slowly adding in water.
Heat oil to medium-high heat.
Use a spoon to take the mixture then deep fry until crispy.
Serve with ABC Original Chilli Sauce.
Crispy Tempeh Kecap
To Prep
Pound all the spice paste ingredients until you get a smooth paste.
Heat up wok with enough oil. Once ready, deep fry the tempeh cubes until golden brown. Do this in two batches. Strain oil and cool them on paper towel to absorb excess oil.
Remove excess oil from wok and leave around 2 tbsp.
To Make
Sauté the pounded spice paste together with lemongrass until fragrant.
Toss in the chillies and tempeh. Stir-fry for 3 mins.
Add in ABC Sweet Soy Sauce (Kecap Manis), stir in well for 30 secs then add water. Stir until tempeh is well coated.
Switch off heat and serve hot.
Japanese Chicken Nanban with Tartar Sauce
To Prepare
Place eggs in a small saucepan and cover with water. Bring water to boil and turn heat to low and simmer for 6 min.
Once done, quickly transfer eggs into a bowl filled with cold water and ice. Let eggs soak for 10 mins. Peel off the shells and chop eggs into coarse bits.
To prepare the tartar sauce, place chopped eggs, chopped celery, lemon zest, lemon juice, mayonnaise and salt in a mixing bowl. Mix everything well.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-1-1.jpg
Add in chopped spring onions and give it a stir. Set aside.
Mix all the nanban sauce ingredients together and heat it up in a small frying pan until sugar has melted and sauce bubbles. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-6-1.jpg
To Make
Fill a small frying pan with oil up to half the pan and heat it up to 170°C.
Season both sides of the chicken thighs with some salt and black pepper. Coat them with flour and shake away any excess.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-2-1.jpg
Beat egg in a bowl, coat floured chicken thighs with the beaten egg.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-3-1.jpg
Fry chicken for 4-5 mins on each side. Drain excess oil on cooling rack.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-4-1.jpg
Increase oil temperature to 185°C and fry the chicken a second time for 2-3 mins or until golden. Drain excess oil on cooling rack.
Before serving, coat both sides of the chicken in nanban sauce.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-7-1.jpg
To serve, place chicken on a dish and scoop a few dollops of the tartar sauce over the chicken and serve with lettuce and cherry tomato on the side.
Japanese Fried Fish Cakes (Satsuma Age)
To Make
Place fish, egg, ginger juice, salt and sugar into food processor and blitz until it forms a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-2-1.jpg
Mix in carrot, snow peas and black fungus into fish paste.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-3-1.jpg
Stir in corn flour and mix until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-4-1.jpg
Divide into 8 equal portions and mould them into flatten oval shape patties.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-5-1.jpg
Heat up a small saucepan with enough oil to 180°C. Fry fish patties in batches until golden brown.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-6-1.jpg
Drain and cool on wire rack and serve warm with lemon wedge.
Chicken Karaage with Wasabi Sauce
To Make
Cut chicken thighs to 2.5cm cubes.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-1-1.jpg
In a bowl, marinate chicken thighs with the marinade ingredients. Set aside for 15 mins.
Coat every piece first with all purpose flour and then potato starch and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-3-1.jpg
Heat up a pot of oil to 175°C and deep fry chicken pieces until lightly golden in batches. Drain excess oil on wire rack.
Once all chicken pieces have been fried, remove all the bits and pieces from the oil with a fine strainer.
Increase oil temperature to 185°C and fry the chicken pieces again for another 2-3 mins until golden brown. Cool on wire rack.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-7-1.jpg
Mix wasabi sauce ingredients together.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-8-1.jpg
Heat up frying pan and cook the wasabi sauce until it starts bubbling. Toss in the fried chicken pieces and stir to coat.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-10-1.jpg
Serve warm.