To Make
Slice pork chops into 5mm thick and marinate with all the marinade ingredients for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-2.jpg
Fill half of a saucepan with oil and heat it up till 180C.
Add beaten egg into marinated pork and mix well.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-3-1.jpg
Mix corn flour and potato flour in a tray. Coat marinated pork (slice by slice) with flour mixture.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-4.jpg
Immediately deep fry for 3-4 mins, turning a few times while frying. Drain excess oil on rack.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-5-1.jpg
Heat up wok with 1 tbsp of oil. Sauté minced garlic for 30 secs. Toss in the diced red and green capsicum and fry for 1 min.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-8-1.jpg
Add in the chopped spring onions and stir for 30 secs. Toss in the fried pork.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-9-1.jpg
Sprinkle salt and pepper mix all over pork. Give a good stir and serve hot.https://asianinspirations.com.au/wp-content/uploads/2023/07/SNPP-10-1.jpg
Deep-Fry
Chicken Katsu Curry Udon
To Make Chicken Katsu Curry Udon
Heat up a medium cast iron pot on medium heat with 2 tbsp of oil and sauté onion until it starts to turn brown on the edges and slightly translucent.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-1.jpg
Add in carrot and potatoes and stir for 2-3 mins. Add in water and let it come to a boil. Turn heat to low and let it simmer for 7-8 mins.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-2.jpg
Break curry roux into the simmering pot and stir to break up to blend in with the vegetables. Cover and let it simmer for another 8-10 mins stir occasionally to avoid burning bottom.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-3.jpg
Check consistency of the curry. If too thick add a little water or if too runny, let it simmer without cover on.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-4-1.jpg
Butterfly chicken breast horizontally from the side to get 2 similar thickness slices. Season cutlets with some salt and pepper.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-5-1.jpg
Prepare coating station of flour, beaten egg with oil and panko. Firstly, coat chicken cutlets with flour, then with beaten egg and lastly with panko. Press panko into cutlets so it will adhere well.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-6-1.jpg
Heat up frying pan with enough oil to 170C and deep fry breaded chicken breast slices one at a time till they are golden brown.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-10.jpg
In a separate sauce pan, heat up enough water to cook udon as per instructions on the package.https://asianinspirations.com.au/wp-content/uploads/2023/06/CKU-11.jpg
To serve, place cooked udon onto one side of the plate, scoop enough curry vegetables on the other side and place a piece of chopped chicken katsu on top. Serve hot.
Prawn Tempura Soba Salad
To Make
Make 3 to 4 horizontal shallow slits along the underside of each prawn. Turn the shrimp over. Press down firmly on the shrimp.
In a bowl, add ½ cup tempura batter mix with prawn and mix thoroughly.
In a separate bowl, mix remaining tempura batter mix with water to make dipping batter.
In a medium pot, heat 3cm of oil to 180°C.
Add shrimp into dipping batter. Pick up shrimp by the tail and let excess drop off for 1-2 seconds.
Hold shrimp by tail in slowly place in hot oil, holding it for a few seconds, before fully dropping it in. Fry for about 2 mins or until golden brown and cooked. Continue frying prawns in batches.
To make dressing, mix Kewpie Japanese Dressing Sesame Soy and Kewpie Mayonnaise Wasabi Flavour.
Plate soba noodles on serving dish, garnish with pea sprouts and serve with shrimp tempura and dressing alongside.
Laos Style Crispy Rice Salad
To Make Crispy Rice Balls
Mix the curry paste, coconut, garlic, kaffir lime leaves, sugar, fish sauce and egg in a large bowl.
Add precooked rice to the mixture and mix thoroughly.
Take a few tablespoons of the mixture and mould it into a shape of a ball and flatten slightly into a disk shape. Repeat to use the remainder of the mixture.
Heat oil over medium heat on the stove. To test if the oil is hot enough, add in a wooden chopstick and if the oil bubbles, the temperature is ready.
Carefully add in the rice balls to the oil and cook for about 6 minutes, or until crunchy and golden. Be sure to not overcrowd the pot.
Remove from oil and place on a draining rack to cool.
To Make Dipping Sauce
Combine sugar with the hot water and combine until it dissolves.
Add in the remaining sauce ingredients and stir until well combined.
To Prepare the Salad
In a bowl, assemble the lettuce leaves at the base.
Place the cooled rice balls on top of the lettuce, and garnish with the fresh herbs, peanuts, spring onion, bird’s eye chilli, lemon and shredded coconut.
Serve with the dipping sauce.
Crispy Deep Fried Oyster
To Make
Preheat vegetable oil for deep frying to 180 degrees Celsius.
Season the oysters with lemon juice, salt and pepper.
Coat the oysters with flour, and then coat with beaten eggs, and then coat with panko bread crumbs.
Once coated with panko bread crumbs, coat the oysters one more time in the egg and then with the panko bread crumbs.
Once oil is ready, add oysters into the oil and deep fry for about 3 minutes, until the oysters are golden and crispy outside.
To make the dipping sauce, mix together the Kewpie mayonnaise and Dijon mustard in a bowl.
Korean Corn Dogs with Gochujang Mayo
To Make
Begin by poking the skewer into the fish cake and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/02/R03073-Korean-Corn-Dog-3.jpg
In a mixing bowl, add warm water (approximately 40°C) to instant yeast and sugar and let it sit for 10 mins until it turns foamy. Then, pour in flour and salt and mix until a thick batter is formed. https://asianinspirations.com.au/wp-content/uploads/2023/02/R03073-Korean-Corn-Dog-4.jpg
Next, transfer the batter to a tall cup or container. Place panko breadcrumbs into a small baking dish. Heat up oil in a frying pan until 180°C.
Dip skewered fish cake into the batter to completely cover the fish cake.https://asianinspirations.com.au/wp-content/uploads/2023/02/R03073-Korean-Corn-Dog-6.jpg
Then, coat the battered fish cake skewer with the panko breadcrumbs.https://asianinspirations.com.au/wp-content/uploads/2023/02/R03073-Korean-Corn-Dog-5.jpg
Fry corndog until both sides are brown, then drain, and cool on a wire rack.https://asianinspirations.com.au/wp-content/uploads/2023/02/R03073-Korean-Corn-Dog-7.jpg
Mix ingredients for the dipping sauce together and transfer to a pipping bag or small squeeze bottle. Squirt onto corndog in a zig zag pattern. Serve hot!
Chinese Fried Radish Balls
To Make
Place all the ingredients in a large mixing bowl and mix until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2023/02/R03074-Chinese-Fried-Radish-Balls-3.jpg
Heat up a frying pan with oil to 180°C. Test with a chopstick by dipping the tip into the oil. Once bubbles arise from the sides of the chopstick when dipped, it means the oil is ready.
Using a medium size spoon, scoop the radish mixture, and with another spoon push the radish ball into the hot oil. Fry until slightly brown (about 8-10 mins).https://asianinspirations.com.au/wp-content/uploads/2023/02/R03074-Chinese-Fried-Radish-Balls-5.jpg
Drain and cool on a rack before serving. Fry the rest of the mixture in batches depending on the size of the frying pan.
Thai Grabong Fritters
To Make
Combine the rice flour with chicken stock powder and pepper together.
Add in the coconut milk, fish sauce, red curry paste, and mix.
Toss the grated pumpkin, carrots, kaffir lime leaves and shredded coconut in a mixing bowl with the coconut curry paste batter until well combined.
Heat up oil in a wok or deep fryer to 180°C.
Scoop 1 tbsp of the batter and gently drop it into the oil. Repeat until the batter is finished.
Fry for 2-3 mins on each side or until the fritters float to the surface. Remove the fritters from the oil and reheat the oil again to 180°C.
Drop the fritters into the oil again, and double fry for 1 min, until golden brown and crispy.
Serve the grabong with Thai sweet chilli sauce.
Seaweed and Furikake Mushrooms
To Prepare Fried Mushrooms
Mix crushed nori, salt and pepper with potato starch in a wide plate. Beat egg until yolk and white is well mixed. Set aside.
Heat frying pan with 2.5cm high of oil. Insert a chopstick and if bubbles start to appear, the oil is hot enough. Keep to medium heat.
Cut away the bottom end of the enoki mushrooms, then take a small bundle and dip into beaten egg. Press to spread out to ensure even coating.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03012-Seaweed-Furikake-Mushrooms-2.jpg
After dipping into the egg, dip the mushroom into the potato starch mix and coat both sides. Shake off excess flour.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03012-Seaweed-Furikake-Mushrooms-3.jpg
Gently lower coated mushrooms into hot oil and fry for 2-3 mins turning mid-way to ensure even browning.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03012-Seaweed-Furikake-Mushrooms-4.jpg
Remove and drain off excess oil on kitchen towel or a cooling rack.
Once cooled, arrange on a plate and sprinkle Homemade Furikake and roasted nori flakes over. Serve immediately.
Thai Style Crispy Fish Cakes
To Make
In a mixing bowl, combine fish, 1 tbsp ABC Sweet Soy Sauce Kecap Manis, fish sauce, cornflour, ¼ cup breadcrumbs, coriander, lime leaves, spring onions, green beans, chilli, egg white and a pinch of white pepper, salt, and sugar.
Place remaining bread crumbs onto a shallow plate. Using 1 heaped tbsp mixture at a time, shape into 1.5cm-thick patties. Toss through breadcrumbs to coat, and repeat with the remaining mixture.
One-third fill a wok with oil, heat over medium-high heat until hot. In batches, fry fish cakes for about 2-3 mins each side or until golden and cooked through. Drain on some paper towel.
In a small bowl, mix the remaining ABC Sweet Soy Sauce Kecap Manis, sesame oil, and lime juice to make a dipping sauce.
Serve with lime wedges, lettuce and dipping sauce.
Vegetable Tempura
To Make
Mix Kewpie Mayonnaise, tempura batter mix, and soda water in a bowl. lightly whisk the mixtures together. Do not over mix the mixtures.
In a bowl, mixed the curry powder and tempura batter mix together.
Heat oil to 175°C. Lightly coat vegetables with tempura flour mixtures, then coat with batter mixtures. Cook in oil until crispy and golden brown.
Rest the vegetables on paper towels to absorb excess oil.
Sprinkle pinch of curry powder and salt to serve.
Korean Sweet Sauce Crispy Mushrooms (Beoseot Gangjeong)
To Prepare Crispy Mushrooms
In a sauce pan, heat up light soy sauce, gochujang, rice vinegar, rice syrup and mirin till it bubbles. Let it simmer till it thickens on low fire for 4-5 mins. Remove from stove and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/06/R02980-Korean-Fried-Mushroom-2.jpg
Dry the soaked mushrooms with paper towels.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-3.jpg
Coat mushrooms with potato flour.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-4.jpg
Heat about ½” of oil in a medium pot till it r eaches 160C. Fry coated mushrooms till light brown in small batches.Scoop up and set them on a plate lined with paper towel.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-5.jpg
Reheat the oil to 160C and fry the mushrooms again till golden brown about 2 mins. Scoop up and let them cool on paper towels lined plate.
Reheat the sweet sauce and toss in the capsicum and stir for a min.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-8.jpg
Add in the fried mushrooms and stir till all are well coated with sauce.https://asianinspirations.com.au/wp-content/uploads/2022/06/KCM-10.jpg
Serve with some toasted sesame seeds.