Asian Inspirations

Discover the authentic in Asian cuisine food

Deep-Fry

Money Bags

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To Make Filling
In a food processor, add all filling ingredients and blend to form a paste.

To Prep Money Bags
Boil a pot of water, add a pinch of salt and blanch the spring onions for 15 secs. Remove from heat and place in ice water until cooled. Drained and set aside.
Place 1 tbsp of the filling onto the centre of a spring roll pastry. Hold the edges up to form the shape of a pouch. Use a spring onion to go around the folds and tie to secure the pouch. Trim off excess length.

To Cook
Heat enough oil in a wok or saucepan on medium-high. Testing with a wooden spoon or chopsticks, when bubbles form around it, the oil is hot enough. Deep fry the money bags in batches, for 3-4 mins or until golden and cooked through.
Remove from heat and drain on kitchen towel. Transfer to serving plate and garnish with spring onion curls.
Serve immediately with sweet chilli sauce or soy sauce.

Potato Korokke

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To Prep
Place sliced potatoes in a pot and fill with water. Bring to the boil, then cook over medium heat for 10 mins, or until tender. Drain, then place in a large mixing bowl. Mash until smooth, then season with salt and pepper. Place in the fridge for at least 1-2 hrs, or until completely cooled.

To Cook
Once potatoes have cooled, mould them evenly into 6 oval shapes.
Add the flour, eggs and panko breadcrumbs into 3 separate bowls.
Dip the potato into the flour, followed by the egg, then the panko breadcrumbs. Place onto a plate. Repeat with remaining potato, adding more flour, eggs and panko breadcrumbs if needed.
Heat oil in a deep fryer or pot to 180°C. In batches of 2 or 3, cook the korokke for 2 mins on each side, or until golden brown. Drain on paper towel.
Serve with shredded cabbage.

Vegetable Tempura

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Method
Mix tempura batter ingredients in a bowl. Do not over mix, lightly bind the mixture together by tapping with whisk.
Heat oil to 175°C. Lightly coat vegetables with tempura flour mixture, then coat with batter mixture. 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.
 

Spring Rolls

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To Prep
Combine all the filling ingredients in a large mixing bowl.
Place the pastry with one corner pointing at you. Add a spoonful of filling across the pastry closest to you and fold the pastry over the filling
Roll the pastry tightly over the filling towards the middle, then bring both sides to the centre and continue to roll the pastry to the edge. Apply a little bit of flour paste to seal the end.
Deep fry at 190°C until golden brown.
Serve wrapped with lettuce and Vietnamese dipping sauce. Note: Spring rolls can be made in advance and kept frozen until required, to be cooked from frozen in hot oil at 190°C.

Vegan Sweet & Sour Pork

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To Cook
Add soy meat into a bowl, then add the cornflour, thoroughly coating the soy meat.
Shake off excess, then deep-fry at 190°C until crisp and golden-brown. Drain on paper towel and set aside.
Add the sweet and sour sauce ingredients in a pot, stir to combine, then bring to a boil.
Add the capsicum, tomato and pineapple, and stir fry until slightly softened.
Add in the soy meat, stir through to coat in the sauce.
Serve immediately with steamed rice.

Vegetarian Honey Chicken

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To Prep
Whisk together the plain flour, cornflour, salt and pepper in a large mixing bowl.
Crack the eggs into a separate bowl and whisk well.
Coat the vegetarian soy chicken in the flour mixture, shaking off any excess. Add the soy chicken into the egg, making sure to coat thoroughly. Return the soy chicken into the flour mixture to coat.

To Cook
Heat up oil in a pot or wok to deep fry.
Deep fry the soy chicken at 190°C, then drain on paper towel.
Heat a wok over medium-high until smoking. Add in 4 tbsp oil, add ginger and garlic, and fry until fragrant.
Add the capsicum and saute for 1 min. Add in the soy chicken and stir through.
Add honey and stir through to coat the soy chicken.
Garnish with the sesame seeds and spring onions. Serve with steamed rice.

Vegetarian Spring Rolls

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To Prep
In a large mixing bowl, mix all the filling ingredients together.
On a spring roll pastry, place a small handful of filling in the corner closest to you, then fold the pastry over the filling and roll tightly to encase the ingredients.
Deep fry at 190°C until golden brown.
Serve with sweet chilli sauce, and enjoy.

Vegetarian Eggplant Katsu Curry on Rice

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To Cook Eggplant Katsu
To prepare the eggplant, flour each piece all sides, shake off any excess, then coat in egg wash, followed by panko breadcrumbs. You can do this ahead of time and refrigerate if desired.
To fry the eggplant, heat oil in a medium non-stick fry pan to a medium high heat. Fry in batches, turning once or twice until golden brown and crunchy. Drain well over paper towel or a drying rack on a tray.

To Cook Curry
Preheat a medium non-stick fry pan to a medium high-heat. Stir-fry the curry paste until fragrant, deglaze, break up and thoroughly stir through water until a sauce is forming. Add all vegetables and reduce heat to a low simmer and cook until vegetables have softened through.
To serve, place a bed of rice followed by curry then topped with eggplant katsu, sauce and optional toppings.

Prawn Tempura (Deep-Fried Prawn)

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To Cook
Straighten the prawn with a sharp knife. Slice a slit along the stomach lengthways. Place on chopping board, stomach side down and using your fingers, press the back to snap the back muscle and stretch the prawn straight.
Combine batter mixture ingredients and mix well.
Combine dipping sauce ingredients in a pot and bring to boil. Add in extra flavours for dipping sauce if preferred.
Heat vegetable oil to 175°C in a deep-frying pan.
Lightly coat the prawn with extra Obento Tempura Batter Mix, then dunk in the batter till well coated. Straight fry in the heated oil until cooked through and drain excess oil.
Repeat the process for the rest of ingredients. Serve with dipping sauce.

Green Curry Prawn Toast

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To Cook
In a food processor, combine prawns, egg white, sesame oil, curry paste, sugar, salt, coriander and spring onion.
Pulse until a rough paste forms. Refrigerate for 1 hr so it firms up.
Slice the sourdough into 1cm slices. Using a knife, cover the bread with the prawn mousse and then cover with sesame seeds.
Fry for 3-5 mins until golden.
Garnish and serve with sriracha mayo.

To Make Sriracha Mayo
Mix Kewpie Mayo and sriracha together.

Miso Scrambled Eggs with Crispy Kale

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To Prep
Trim the leaves off of the stems. Clean, drain and pat dry the leaves prior to frying to reduce the risk of spitting.
Heat a pot with enough oil to deep fry over a medium heat until the oil reaches a temperature of about 180 degrees Celsius.
Fry the kale in batches for about a minute to a minute and a half each batch. When they have cooked, remove them from the oil and let them drain on paper towels or a wire rack.
Season with salt and pepper as they drain.

To Cook
In a mixing bowl, combine the eggs, milk, miso paste and grated ginger and whisk together until they are all well incorporated.

In a frying pan, add the oil and heat it over a medium heat. Pour in the egg mixture and allow to cook without stirring for about 30 seconds or until the bottom of the mixture has begun to set.
When the bottom has begun to set, scramble the eggs constantly until the eggs are almost cooked.
Remove the pan from the heat and allow the eggs to cool slightly before transferring on the a plate to serve.
To serve, plate the eggs with the crispy kale and garnish with chilli and sliced coriander. Optionally, you can pan fry a slice of buttered bread too!