Asian Inspirations

Discover the authentic in Asian cuisine food

Deep-Fry

Agedashi Fish

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To Prep
Mix plain flour, baking powder, egg white and soda water to prepare tempura batter.

To Cook
Heat vegetable oil to 175°C.
Coat each slice of fish with tempura batter, deep fry each piece for approximately 6 mins or until cooked and batter turns crispy and brown. Set aside.
Combine Wafu Curry ingredients in a pot, boil until curry blocks are dissolved and turn off the heat. Put vegetables in the pot and mix well.
Arrange fish tempura on a serving plate, pour the cooked sauce over the fish. Garnish with spring onions and black sesame seeds.

Karaage Chicken

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To Prep
Cut chicken into bite-sized pieces, leaving a little skin/fat on for extra crispiness.
Add Japanese soy sauce, Obento Cooking Sake, egg, ginger and garlic in a bowl and mix well. Then, add the chicken, coat well and allow to marinate for 30 mins.
Drain any excess liquid from the chicken and coat with potato starch.

To Cook
Heat cooking oil in a pan to 180°C. Fry 3-4 pieces at a time for 3-4 minutes until they are golden brown, then remove and allow to drain on a wire rack or paper towel.
Mix S&B Wasabi Paste and Kewpie Mayonnaise. Then serve hot. For a savoury dip, try Obento Tonkatsu Sauce.

Crispy Chicken with Thai Basil

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To Cook
In a stock pot, fill sufficient water to be able to cover all chicken breasts, bring to a boil. Add chicken and boil for 15 mins, then lower heat to simmer for another 10 mins until meat is tender. Remove from stock pot and set aside to cool for 15 mins.
Tear the chicken into 2-3cm thick strips. Mix in garlic and chilli powder, and add salt and pepper to taste.
Heat cooking oil in a wok and deep-fry chicken strips until they are golden brown. Remove and set aside.
In a clean wok, heat 1 tbsp cooking oil on medium high. Add all the Sauce ingredients and stir well for 1 min.
Add the chicken and Thai basil leaves, toss for 5 mins, allowing the basil leaves to turn slightly crisp and aromatic. Remove from heat and serve.

Quick and Easy Prawns

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To Prep
Remove veins from the prawns, snip off the pointed ends on the heads and tails. Trim off the legs. Rinse and pat dry.

To Cook
Heat oil in a saucepan or wok. Deep fry prawns for about 30 secs, then remove.
Let the oil heat up again before returning the prawns to deep-fry further. Repeat 3 times, remove and drain well.
Place garlic, chilli and spring onion into a large bowl. Pour in about ⅓ cup hot oil to cook until fragrant.
Add fried prawns and seasonings. Stir briskly to combine well. Transfer to a serving plate and serve immediately.

Salt and Pepper Chicken Ribs

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To Cook
Marinate chicken ribs with salt and pepper. Set aside to marinade for 1 hour or overnight for better taste.
Just before frying, carefully coat each chicken piece with egg and cornstarch. Mix well.
In a wok, heat up 3-4 cm of oil until it’s hot. Deep-fry the chicken in small batches. Then, remove from wok, drain and set aside to rest for 10-15 mins while you fry up the rest of the chicken.
Once rested, return the chicken to the wok and deep-fry for a second time. The chicken will be crispier after the second round of frying.
In a separate pan, heat up 1 tbsp of oil. Add garlic and chilli and fry until aromatic. Sprinkle some salt and pepper. Remove from heat, add chicken to the pan and toss well.
Garnish with spring onion and serve immediately.

Mini Peanut Puffs (Kok Chai)

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To Make the Filling
In a small pan, toast peanuts over medium heat for 3-4 mins until lightly brown. Remove and allow to cool. Coarsely chop or grind the peanuts.
Toast sesame seeds for 1- 2 mins until lightly brown.
Mix peanuts, sesame seeds, and sugar in a bowl until well combined and set aside.

To Make the Dough
Combine flour(s) and salt in a large bowl and make a well in the centre. Pour oil into the well and mix with a spatula. Add water gradually to form a soft, non-sticky dough. You may not use up the full amount of water.
Place the dough on a clean work surface and knead for 3-4 mins. Shape into a round ball and place in the bowl again. Cover the bowl with a towel and allow to rest for 10 mins.
Grab the dough from the bowl and roll into a cylinder for about 12 inches long. Divide into 16 portions.
Take a piece and shape it into 2½ inches circle by rotating and flattening the edges. Place 1 tsp of filling at the centre.
Fold the dough in half. Press and pleat the edges to seal. Repeat for the rests of the dough.

To Cook
Heat adequate amount of oil in work or saucepan for deep-frying.
Deep-fry the mini puffs over medium low heat for 4-5 mins or until golden brown. Remove and drain the mini puffs in a metal strainer.
Allow to cool completely before storing in air tight containers for up to 2 weeks.

Salt and Pepper Fish

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To Cook
Rinse and pat dry fish fillets with a paper towel. Cut fish into bite-size pieces and mix well with marinade ingredients. Set aside for 10-15 mins.
Fill a frying pan 3-4 cm deep with cooking oil. Deep-fry the fish (in batches) on high heat until golden brown. Drain the fried fish on paper towel.
When you’re done frying, pour out the remaining oil and leave about 2 tbsp oil in the pan. On medium high heat, saute the ginger, garlic and chilli until fragrant. Then, add salt, pepper and sugar.
Add in the fried fish, a dash of Shaoxing wine and give it a few quick tosses. Sprinkle chopped spring onions and serve warm.

Salted Egg Yolk Crabs

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To Cook
Crack and beat egg in a medium sized bowl. Dip crab pieces in the egg, and then coat with tapioca starch.
Heat oil over high heat in deep wok to about 180°C. Deep-fry coated crab pieces for approximately 2 minutes or until just cooked through. Set aside.
Mash cooked salted egg yolks with a fork or in food processor. Set aside.
Remove deep friend oil from the wok and melt 2 tbsp butter in wok. Add curry leaves and chilli (if using) and saute for about 30 seconds. Then add sugar, chicken powder and evaporated milk.

Korean Spicy Garlic Fried Chicken (Kkanpunggi)

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To Prep
First, combine all the ingredients for the chicken marinade in a mixing bowl. Then add your chicken to the marinade and mix well. Cover and leave in the fridge to marinate for about 20 minutes.
In another bowl, mix all the ingredients for the garlic sauce and set aside for later.
When the chicken has marinated enough, get it from the fridge and combine with the batter ingredients. Using your hands or a spatula, mix the chicken and the batter well.

To Cook
Heat up enough oil for deep frying in a wok until it reads 175°C on a thermometer. Add the chicken to the hot oil one at a time. Remove them from the oil when they float and drain off the any excess oil.
Deep fry the chicken for another round to give them a nice crisp. Remove from the wok and drain off any excess oil. Place on paper towels to remove as much oil as possible and set aside for later.
In a hot pan, add the chilli oil, leek and dried chillies. Stir fry until fragrant over medium high heat.
Add the cubed vegetables to the pan and stir fry until the onions start to turn translucent.
Add the garlic sauce and mix well. Allow it to cook down into a thicker sauce.
Finally add the deep-fried chicken to the pan and toss it to coat the chicken with the sauce. Transfer to a serving dish and serve with steamed rice.

Japanese Prawn Fritters with Shiso and Salted Plum (Prawn Shinjo-Age)

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To Prep
Process the prawn flesh together with salt and sake in a food processor until you get a smooth paste.
Transfer to a mixing bowl and mix in the grated mountain potato, onion, egg, and potato flour.
Mix the ingredients well then chill the mixture in the fridge for at least 30 minutes.

To Cook
You’ll need an oil or candy thermometer for this as the frying temperature is key to getting a well fried fritter.
Heat up enough oil in a wok to 170°C. Shape the prawn mixture into balls and roll in the shiso leaves.
Drop the balls into the heated oil and deep-fry until the prawn is cooked all the way through. You’ll also want the shiso leaves to be crispy, but still retain their color.
Remove the seeds from the umeboshi and finely chop the flesh. Serve the prawn fritters with the chopped umeboshi flesh.

Chicken Karaage with Sriracha Salt

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To Prep
Use paper towels to pat dry the chicken and transfer to a bowl. Add in the sake, soy sauce, ginger juice, sesame oil and marinate for 1 hr or overnight.

To Cook
Transfer the chicken pieces out of the marinade on to a plate and coat them evenly with potato starch. Shake off the excess potato starch.
Heat up a wok/pot of cooking oil. To test that the cooking oil is hot enough, insert a pair of wooden chopsticks into the oil and when you see bubbles appear around the chopstick, it’s hot and ready. When the cooking oil is hot enough for frying, drop the chicken into the oil and quickly deep fry them until they float. Transfer them out onto a plate and wait for a couple of minutes.
Put the chicken back into the oil and deep-fry again until golden brown and crunchy. Dish out to a plate or bowl lined with paper towels to absorb the excess oil.
Serve hot with Japanese mayonnaise, a slice of lemon and Sriracha Salt by The Salt Box