Asian Inspirations

Discover the authentic in Asian cuisine food

Deep-Fry

Prawn Rolls

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To Prep
Mix chicken mince, prawns, coriander, garlic and fish sauce and marinate for 5 mins.
Using the spring roll paper or crepes, place the prawn mixture with the tail overhanging on one side and proceed to roll.
Tie a piece of egg noodle around the spring roll. Cover with a towel to avoid drying. Repeat for the remaining mixture.

To Cook
Heat oil for deep frying (test if the oil is hot enough by dropping in a piece of bread – this should bubble and float to the surface). Turn down to medium.
Deep-fry the spring rolls until golden brown.
Serve with sweet chilli sauce.

Deep Fried Pork Belly in Fermented Bean Curd

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To Cook
Bring a pot of water to boil, make sure the water level covers the pork belly completely.
Add pork belly to boiling water until 80% cooked. Remove and rinse under cold water.
Cut the skin and discard. Slice pork belly into 1cm thick.
Mix pork belly slices with fermented bean curd. Set aside to marinade for 20 mins.
Heat oil in wok on high for deep-frying. Dredge marinated pork slices with flour.
Lower heat to medium and deep-fry pork belly slices for 2-3 mins or until golden brown and crispy.
Remove from oil and drain well, serve on a bed of lettuce or vegetable of your choice.

Deep-Fried Phoenix Prawns

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To Cook
Cut a slit on the back of each prawn. Do not cut through. Flatten the prawns a bit with a chopper. Put ham strips near tails of prawns. Roll up. Then deep-fry prawns in hot oil until done. Drain.
Heat 1 tbsp oil. Saute bamboo shoots, mushrooms and white part of spring onion. Stir in sauce mix and heat through. Add fried prawns and stir well quickly until heated through.

Tempura Soba

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To Prep
To prepare dipping sauce, bring the mirin to the boil in a small saucepan and continue to boil until reduced by half. Stir in the soy sauce and bonito flakes and return to the boil. Immediately remove from heat and strain. Transfer the sauce into a serving bowl and set aside.

To Cook
Blanch carrots in boiling water for 1 min. Refresh under cold running water and drain well. Prepare the remaining vegetables.
Stir the egg yolks and cold water together. Sift the flour and Bi-Carbonate of soda and add to egg yolk and water. Stir until smooth.
Heat oil (in a wok or deep fat fryer) to about 180˚C. Coat the vegetables lightly in flour. Working in small batches, dip vegetables into batter and immediately deep- fry in the hot oil for about 1 min. Drain on kitchen paper and keep warm.
Cook the noodles in the boiling dashi broth for 4 mins. Drain, reserving the broth.
Pile the noodles into serving bowls and ladle in the broth. Top each bowl with a few deep-fried vegetables. Serve immediately, accompanied by the dipping sauce for the vegetables.

Wasabi Croquette

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To Cook
Boil potatoes until soft, drain.
Mash potatoes with milk, S&B Wasabi Paste, corn and onion, season with salt and pepper.
Divide mixture into 12 portions, shape.
Coat with flour, egg and breadcrumbs, repeat.
Heat oil to 180˚C, deep fry until golden brown.
Place on kitchen paper to absorb excess oil. Serve with mayonnaise.

Tempura with Wasabi Tartar Sauce

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To Cook
Add tempura batter mix to cold water and whisk through, do not over mix. Coat your choice of ingredient in the batter and deep fry in hot oil (150˚C -180˚C) until golden brown.
Mix wasabi paste, mayonnaise, capers, gherkins and chopped parsley. Season with salt and pepper.
Serve with assorted tempura, fish and chips or use as a dipping sauce.

Curry Puff (Karipap)

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For Filling
Heat oil in wok, add in curry leaves and onion. Saute onion until translucent then add in potato.
Cook until potato has changed colour on the edges then add chicken breast, stir fry for 1-2 mins then add in curry powder and chilli powder. Add water and bring to boil.
Add salt, sugar, chicken powder & fish sauce to taste, then turn the heat down and cook until potato is soften and the liquid has reduced and form a dry paste. Cool completely before use.

For Pastry
In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.
Rub in butter with flours until crumble, then add in cooking oil, to mix well.
Pour icy cold water over flours, mix thoroughly with a wooden spatula in the mixing bowl. Then, lightly knead till soft dough, do not over work. Cover dough with plastic wrap and rest for at least 15 mins.

To Serve
Divide and shape dough into 13g each ball. Then roll out each ball into a 8-10cm circle, wrap in potato filling. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.

Deep Fried Belachan Chicken Wings

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To Prep
Combine marinade ingredients in a bowl. Add chicken and leave for 2 hrs or overnight (preferred).

To Cook
Dip marinated chicken pieces into egg white, followed by seasoned flour.
Heat oil and fry wings in medium heat until nicely browned and cooked through.
Your delicious Malaysian, Deep Fried Belachan Chicken Wings is ready!

Fried Eggs in Chilli and Soy

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To Cook
Heat oil in a wok and deep-fry the eggs until golden. Drain and set aside.
Carefully pour out most of the hot oil, leaving approximately 2 tbsp in the wok. Return wok to the heat and add the ginger, lemon grass, sambal oelek, garlic, shallot and shrimp paste.
Stir until fragrant, then add in the tomatoes and sugar. Cook until sauce thickens, then add the dark soy sauce and lime juice.
Add eggs, fold through the sauce and serve hot with steamed rice and garnish with herbs.

Japanese Pork Cutlets (Tonkatsu)

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To Prep
Pound the pork to make ‘schnitzels’. Dip into the flour, then the egg and finally the breadcrumbs.

To Cook
Fry in a pan until golden, then drain on paper towel and serve with the sauce.
Mix together dipping sauce ingredients, adding more tomato sauce if you prefer a sweeter sauce.

Lemon Chicken

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To Prep
Combine all of the marinade ingredients in a bowl and mix well. Add in the chicken pieces and set aside for 30 mins.
In another mixing bowl, sift together the coating ingredients, mix and set aside.

To Cook
In a small saucepan over a medium heat, mix all the ingredients for the sauce and stir well. Reduce heat once the sauce begins to boil and continue to stir until the sauce has thickened. Remove the saucepan from the heat and set aside.
Heat the oil in a wok to 180ºC for deep frying.
In a bowl with the beaten egg, coat the chicken pieces.
Transfer the coated chicken in to the bowl with the coating ingredients and coat evenly. Shake off the excess coating and then drop the chicken pieces into the oil.
Deep fry the chicken until the coat has turned light golden brown. When the chicken has cooked, remove it from the oil and let drain on a dish lined with paper towels.
When ready to serve, drizzle the sauce over the fried chicken and garnish with toasted sesame. Serve immediately.