Asian Inspirations

Discover the authentic in Asian cuisine food

Deep-Fry

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.

Thai Style Crispy Fish Cakes

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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

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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)

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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.

Wasabi Croquette

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To Make
Boil potatoes for 15 to 20 mins until soft enough to pierce easily with a stick. Drain well. Set aside until cool. Mash potatoes, season with salt, then add corn, sauteed onions and S&B Wasabi Paste.
Divide potato mixture into 15 portions and form a long rectangular shape. Place flour, whisked egg and breadcrumbs in separate bowls. Roll the croquettes in flour (make sure to coat all surfaces) and shake off excess. Dip in egg, then in breadcrumbs to coat.
Add enough oil to a large deep saucepan to submerge the croquettes. Heat oil to 170-175°C, deep-fry the croquettes, in batches of 3 to 4 until golden.
Drain oil. Transfer to a plate. Serve with Japanese mayonnaise and salad of your choice.

Shiitake, Tofu and Teriyaki Soup Dumplings with Tempura Vegetables

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To Cook
Place the teriyaki marinade, ginger, mushrooms & stock in a small saucepan and simmer until reduced by half.
Add in the agar agar and simmer until dissolved constantly stirring.
Once dissolved, pour the teriyaki sauce mix into a 20cm square pan. Leave to cool and set.
Meanwhile, combine the tofu, shiitake mushrooms, garlic chives, ginger and soy sauce, set aside.
Once teriyaki sauce mix has set, cut the jellied sauce into 1 cm cubes.
Using a rolling pin, gently roll the Gow Gee wrappers to make them slightly thinner, then fill with 1-2 tsp of the shiitake mushroom and tofu mixture, and 1-2 cubes of the jellied teriyaki sauce. Pleat the top and twist to enclose the filling.
Place in a lightly oiled steamer and steam until cooked through and translucent.
To make the batter, mix the flour, beaten egg and chilled soda water lightly.
Lightly dust the vegetables with plain flour, dip in the batter and cook in hot oil until crisp. Allow to drain on kitchen paper.
Mix the Kewpie mayonnaise, lime juice & wasabi paste (to taste).
Arrange the dumplings and tempura-battered vegetables on a platter with spoons.
Serve with lime and wasabi mayonnaise for dipping and garnish with radish, cucumber ribbons and spring onion curls.

Coffee Pork Ribs

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To Prep
Mix all the sauce ingredients together and marinate with pork ribs. Set aside for at least 2 hrs, preferably overnight.

To Make Coffee Sauce
Mix all coffee sauce ingredients together and set aside.

To Cook
Heat oil in wok. Deep fry ribs in batches of 5-6 pcs under medium flame until golden brown.
After ribs are all deep fried, turn flame to high and put all the ribs back in the wok and deep fry for another 1 min (this will crisp up the ribs). Set aside.
In the heated wok, reduce to medium flame and pour in coffee sauce. Stir until it starts to boil.
Once boiling, stir in ribs to coat thoroughly and evenly.
Place ribs onto a serving plate. Garnish with coriander leaves, spring onion and chilli strips. Enjoy.