Asian Inspirations

Discover the authentic in Asian cuisine food

Deep-Fry

Braised Duck Taro

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To Prep
Wash and dry the duck with a kitchen towel. Brush entire duck with dark soy sauce and let it dry for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-1.jpg
Heat up oil in a large wok. Once it starts to smoke, slide duck in gently and fry for 10 mins. Then turn duck over and fry for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-2.jpg
Repeat for 2 more times until duck is evenly cooked on both sides. Drain and set duck aside.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-3.jpg

To Cook
Remove oil from wok and leave about 3 tbsp in. Sauté the spring onions, ginger, garlic and shallots for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-4.jpg
Pour in glutinous rice wine around and let it sizzle.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-5.jpg
Add in water, the rest of the dark soy sauce, light soy sauce and rock sugar. Let it come to a boil.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-7.jpg
Slide duck in. Once it starts boiling again, switch to low heat and braise duck for 1.5 – 2 hours turning the duck every 20 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-9.jpg
In a separate frying pan, heat up some oil and pan fry the taro pieces until both sides turn golden brown. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-10.jpg
Once duck is well braised, remove from wok. Let it cool a little before chopping into smaller pieces.
Slide in the fried taro pieces into wok with the braising liquid and let them braise for 10-30 mins depending on the type of taro. Some taro may cook faster.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-11.jpg
Place braised taro piece on serving plate and topped with chopped duck. Garnish with spring onions.

Crispy Wasabi Prawn Sandwich (Wasabi Ebi Katsu Sando)

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To Prepare
Fill enough water to cover egg in a small sauce pan and bring it to a boil. Place egg in and let it simmer under medium heat for 9 mins. Let boiled egg sit for 10 mins, remove from saucepan and remove shell and let it cool.
Mash egg into fine crumbs. Add in all the tartar sauce ingredients and mix well. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/09/PKS-1-2.jpg
Heat up frying pan with oil and sauté onion until soften. Remove and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2023/09/PKS-2-1.jpg
Smash prawns with knife and give them a rough chop.https://asianinspirations.com.au/wp-content/uploads/2023/09/PKS-3.jpg
Place chopped prawns with sautéed onion, potato flour, salt, pepper and wasabi in a mixing bowl and mix them all until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2023/09/PKS-5.jpg
Divide into 2 equal portions and flatten them into square patties.

To Make
Set up coating station of flour, beaten egg and panko. Coat prawn patties with flour then beaten egg follow by panko.https://asianinspirations.com.au/wp-content/uploads/2023/09/PKS-7.jpg
Heat up oil in a frying pan to 180°C and fry prawn patties one at a time until both sides turn golden brown. Drain oil and let them cool on cooling rack.https://asianinspirations.com.au/wp-content/uploads/2023/09/PKS-8.jpg
Alternatively, bake coated prawn patties sprayed with some oil in the oven at 180°C for 25 mins or 15 mins in the air fryer. Turn them over mid way.
Place one prawn patty on a slice of bread, top with shredded cabbage and tartar sauce and cover with another slice of bread.

Thai Shrimp Cake (Tod Mun Goong)

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To Make
In a small frying pan, fry red curry paste with coconut milk under medium heat until it turns into a thick paste. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2023/08/TSC-1.jpg
In a small sauce pan, cook all the dipping sauce ingredients until it starts to boil. Simmer for 2 mins and set aside to cool.
With a food processor, blitz shrimps and egg until it turns into a sticky paste.https://asianinspirations.com.au/wp-content/uploads/2023/08/TSC-3.jpg
Transfer to a mixing bowl and add in kaffir lime leaves, snake beans, fish sauce, sugar and red curry paste. Mix them until they are well incorporated.https://asianinspirations.com.au/wp-content/uploads/2023/08/TSC-4-1.jpg
Using a spoon, scoop up the shrimp mixture and roll it into a ball. Drop the ball into bowl filled with panko and coat the shrimp ball. Set aside and repeat with remaining shrimp mixture.https://asianinspirations.com.au/wp-content/uploads/2023/08/TSC-5.jpg
Heat oil over medium heat in a sauce pan until it reaches 180°C. Deep fry shrimp balls for 3-4 mins or until golden brown in batches. Strain oil and cool.https://asianinspirations.com.au/wp-content/uploads/2023/08/TSC-7.jpg
Serves with dipping sauce and crushed peanuts.

Salt and Pepper Pork Chops

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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

Chicken Katsu Curry Udon

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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

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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

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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

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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

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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

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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

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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

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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.