To make
In a medium heavy bottom pot, heat up cooking oil and sauté minced garlic and white parts of spring onions for 45 seconds.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-1-1.png
Add in the sha cha sauce and peanut butter and fry for a minute over low heat.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-2.png
Pour in chicken stock and let it come to a boil. Simmer for 10 minutes.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-3.png
Toss in tofu puffs and boil until they are softened.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-8-1.png
Add in the prawns. Switch off fire when prawns are fully cooked. Season with fish sauce.https://asianinspirations.com.au/wp-content/uploads/2026/03/SCN-9.png
Heat up half a sauce pan of water to blanch bean sprouts, choy sum, noodles and beef slices.
To serve, divide noodles into two bowls. Scoop enough soup over noodles. Garnish with tofu puffs, prawns, blanched bean sprouts, choy sum, sliced beef and spring onions. A few drops of chilli oil for extra heat.
Seafood
Fuzhou Fish Balls
To make
Scrape fish meat off the skin. Remove all bones and as much of the membranes as possible.https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-1.png
Place fish meat and partially frozen fatty pork into a food processor.https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-2.png
Pause a few times to grind the meat into a rough paste.https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-3.png
Add in salt, sweet potato starch, egg white and ice water with ice cubes. Grind until you get a smooth paste. Remove from the food processor and chill in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-4.png
For the filling, mix all the ingredients together.https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-5.png
Scoop about 1 tsp of the filling and roll into a marble sized ball. Repeat until all the filling is used up. Chill in the freezer for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-6.png
Wet your hands and scoop a soup spoon of the fish paste onto your palm. Spread the fish paste out, place a meat ball in the centre and use a spoon or spatula to aid in wrapping the meat ball.https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-7-1.png
Place the completed Fuzhou fish ball into a bowl of cold water to set its shape. Repeat with remaining fish paste and meat balls.
Heat up a saucepan with water and bring to a gentle boil. Scoop Fuzhou fish balls one at a time into the pot and let it cook.https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-10-2.png
Cook in batches and do not over fill the pot. Once they are cooked, they will float to the surface. Scoop them out and place them into a bowl of cold water.https://asianinspirations.com.au/wp-content/uploads/2026/03/FFB-11.png
In another saucepan, heat up chicken stock with some ginger slices and boil for 15 mins.
To serve, place Fuzhou fish balls into serving bowls, scoop enough chicken broth over and garnish with dried shrimps, chopped spring onions and seaweed flakes.
Clams with Black Bean Sauce
To cook
Fill a medium saucepan with water with smashed ginger, spring onions and Shao Xing wine to par-boil clams. Once water comes to a boil, toss in all the clams and blanch for 30 secs. Remove and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-1.png
Heat up wok with cooking oil and sauté garlic, julienne ginger and fermented soy beans for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-2.png
Toss in shallots, diced red and green capsicums and fry for 2 mins over medium heat.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-3.png
Pour in clams and stir for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-4.png
Season clams with light soy sauce, oyster sauce and sugar.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-5.png
Pour in corn flour solution to thicken sauce. Remove from heat and serve hot.https://asianinspirations.com.au/wp-content/uploads/2026/03/CBBS-6.png
Cambodian Fried Fish with Ginger
To cook
Heat the wok with 1 cup of oil and fry the ginger until golden. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-1.png
Sliced fish fillets into 1cm thick pieces and add 2 tbsp tempura flour over. Mix well so fish slices are well coated.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-3.png
In the same wok, add another ½ cup of oil and fry fish slices in batches until golden. Strain and set aside on the cooling rack.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-4.png
Remove excess oil from the wok and leave about 2 tbsp spoons. Sauté garlic for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-5-1.jpg
Add in fermented soy beans and chillies.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-6.png
Fry for 2 mins, pour in sugar, water and lime juice. Cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/03/CFFG-7.png
Toss in fried fish, spring onions and fried ginger and stir to mix. Serve hot.
Thai Spicy Squid Stir-fry
To Make
Marinate prawns and squid tentacles with some cooking oil and a pinch of salt. Set aside.
Mix all sauce ingredients and set aside.
Heat up a wok over medium-high heat with 1 tbsp sesame oil and 1 tbsp oil. Sauté prawns until almost cooked. Remove and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/01/TSSS-1-1-1.jpg
Sear the squid tentacles for 30 seconds. Add the pre-cooked squid tubes and sear for a further 30 seconds. If using uncooked squid tubes, blanch them in boiling water for 30 seconds, then drain and rinse under cold water before searing. Remove from the pan and set aside.https://asianinspirations.com.au/wp-content/uploads/2026/01/TSSS-2-1.jpg
Add 1 tbsp sesame oil to the wok. Sauté onion and capsicum for 2 minutes. Add garlic and chillies, cooking for 30 seconds. https://asianinspirations.com.au/wp-content/uploads/2026/01/TSSS-3-1.jpg
Lower the heat to low-medium, pour in the sauce and cook for 1 minute. https://asianinspirations.com.au/wp-content/uploads/2026/01/TSSS-4-1.jpg
Toss in prawns, squid tubes and tentacles, Thai basil, coriander, and spring onions. Stir for 30 seconds until well combined. Serve hot.https://asianinspirations.com.au/wp-content/uploads/2026/01/TSSS-5-1.jpg
Shrimp Stuffed Shiitake Mushrooms
To make
Remove the stems from all of the mushrooms.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-1-1.jpg
Chop up the stems and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-2-1.jpg
In a pestle and mortar, pound the shrimps until you get a gluey texture but leave some shrimps not completely smashed up to give it some texture.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-3-1.jpg
Mix together pounded shrimps, chopped spring onion, sake and salt until well combined.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-4-1.jpg
Lay mushroom caps on a lined tray. Fill the underside of the mushrooms with corn flour.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-5-1.jpg
Stuff mushrooms with shrimp paste until you get a tall doome.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-6-1.jpg
Grill or broil mushrooms for 15-20 minutes or until the shrimp paste turns slightly golden on top.
Green Mango & Papaya Salad with Fish Sauce
To Make
Pound bird eye chillies and garlic together until you get a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2025/11/GMP-2.png
Add in the rest of the sauce ingredients and mix until they are well combined. Transfer to a bowl and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/11/GMP-3.png
Marinate prawns with ½ tsp Squid Brand premium fish sauce and ½ tsp sugar for 10 minutes. Sauté prawns until fully cooked. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/11/GMP-4.png
Place all the shredded ingredients and sliced shallots into a large mixing bowl. Pour the sauce over and mix it up.https://asianinspirations.com.au/wp-content/uploads/2025/11/GMP-6-1.png
Add in the Thai basil, cilantro, half of the toasted peanuts and prawns. Mix again.https://asianinspirations.com.au/wp-content/uploads/2025/11/GMP-7.png
Transfer onto a large plate and top with remaining toasted peanuts.
Tempura Prawn and Lettuce Sushi Rolls with Ponzu Sauce
To Make the Tamagoyaki
Whisk eggs with soy sauce, mirin, sugar, mayo, and sake. Strain through a fine sieve for a smooth texture.
Heat a lightly oiled tamagoyaki pan over low heat. Wipe off excess oil with a paper towel. Pour in ¼ of the egg mixture, swirling to cover the pan. When half set, roll from one end to the other. Push the rolled egg back to the starting position.
Oil the pan again, and pour another ¼ of the egg mixture. Lift the rolled egg slightly to let the new layer flow underneath, then continue rolling. Repeat until all mixture is used. Let cool completely, then slice into strips. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-1.jpg
To Cook the Sushi Rice
Cook the Obento Sushi Rice per package instructions.
Transfer the hot rice to a large tray. Pour over Obento Sushi Seasoning and fold gently with a rice paddle until evenly coated. Spread the rice out to cool, then cover with a damp cloth until ready to use. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-2.jpg
To Make the Tempura Prawns
Make some small cuts along the underside of each prawn (without slicing through) to straighten them. Gently press to flatten. Place the flour, beaten egg, and Obento Panko Breadcrumbs into 3 separate bowls. Holding the tail, coat each prawn in flour, then egg, then breadcrumbs. Press lightly to ensure crumbs sticks well. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-4.jpg
Heat oil in a small pot to 180°C. Deep fry prawns in batches for 1-2 minutes until golden and crisp. Let cool on a wire rack. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-6.jpg
To Make Sushi Roll
Wrap a sushi mat with cling wrap. Place an Obento Yaki Nori Sheet on a bamboo mat, shiny side down. Spread about 150g of sushi rice evenly over the nori, covering the surface completely.
Arrange lettuce, tempura prawns, cucumber, tamagoyaki, and avocado onto the rice. Using the mat, roll the sushi tightly toward you, having all your fingers securing the ingredients from falling out. Press gently while you roll to tighten. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-7.jpg
Once sealed, wrap the mat around the roll again and squeeze lightly to shape it evenly. https://asianinspirations.com.au/wp-content/uploads/2025/10/TPLS-10.jpg
Cut the roll into halves, then cut each half into 3 equal pieces. Serve with ponzu sauce and Obento Sliced Pickled Ginger.
Satay Bee Hoon
To Cook
Grind the toasted peanuts until fine. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-2.jpg
Place all the spice paste ingredients (except the oil) into a blender and blitz to a smooth paste.
Heat up wok with oil and sauté the spice paste until the oil separates.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-3.jpg
Add in palm sugar, coconut cream, salt, kecap manis and tamarind paste. Cook for 1 minute. Pour in hot water and simmer for 3-4 minutes.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-4.jpg
Stir in the ground peanuts and cook for a further 2-3 minutes. Remove from heat and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-6.jpg
Blanch the kangkung, squid strips, shrimps, and rice vermicelli.
Divide and arrange blanched items with sliced fried bean curd puffs on plates.https://asianinspirations.com.au/wp-content/uploads/2025/10/SBH-8.jpg
Spoon the peanut sauce over. Serve warm.
Shandong Pork and Fish Dumplings
To Prep
Scrape mackerel fish flesh off the skin and bone removing as much membranes away.
Place mackerel fish flesh into a food processor together with the rest of the ingredients except water, Asian chives and spring onions.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-1-1.jpg
Scrape the sides a few times until pork and fish meat are well incorporated. Add in the water and blend until well combined. Transfer into a mixing bowl.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-2-1.jpg
Add in Asian chives and spring onions and mix until well combined.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-3-1.jpg
To Make
Place about 1 tablespoon of the meat mix onto a dumpling wrapper and dab some water around and fold both sides up into a semi circle. Pinch to seal.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-6-1.jpg
Using both thumbs and index fingers push the sealed ends together to create a ripple around the sealed ends. Repeat with the rest.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-7-1.jpg
Heat up half a stock pot with water and bring to a boil. Drop in half the dumplings, gently stirring so they don’t stick to the bottom of the pot.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-9-1.jpg
Let it come to a boil again. Once boiling, pour in a cup of cold water, cover the pot and let it boil again.https://asianinspirations.com.au/wp-content/uploads/2025/09/SPFD-10-1.jpg
Repeat this process two more times and once the dumplings float up, scoop them out with a strainer.
Serve with dipping sauce.
Hokkien Fried Rice
To Prepare
Heat up wok with oil and fry beaten eggs, stirring vigorously to break up into small clumps.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6429.png
Toss in rice and fry for 2-3 mins until well mixed with scrambled eggs.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6430.png
Season with salt and pepper. Sprinkle with sesame oil, stir to combine. Set aside.
In the same wok, add cooking oil and sauté garlic and ginger for 30 secs.
Add in shiitake mushrooms, and spring onions and cook for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6432.png
Toss in chicken cubes and fry until slight brown.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6433.png
Toss in prawns and fry for 1-2 mins and add in carrots, stir for 1 min.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6435.png
Then pour in chicken stock.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6437.png
Once stock comes to a boil, pour in seasonings and let it come to a boil again.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6438.png
Mix potato starch with water to make slurry. Pour into stock and cook until thicken.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6440.png
Divide fried rice into plates and pour gravy over. Serve hot.
Thai Chilli Fried Rice (Khao Pad Nam Prik Pao)
To Prepare
Pound bird eye chillies and lemongrass separately with a mortar and pestle. Set aside.
Heat up wok with 1 tbsp of oil and sear prawns until both sides start to brown about 2 mins. Remove from wok and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-1.png
Add 1 tbsp of oil to wok and fry scramble eggs breaking into smaller clusters. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-2.png
To Cook
Add another 1 tbsp of oil to the oil and sauté the chopped onion and white parts of spring onion for 1.5 mins.
Add in the pound chilli and lemongrass and sauté for 1 to 2 mins until fragrant.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-3.png
Toss in cooked rice and all the sauce ingredients. Stir until rice is well coated.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-4.png
Return prawns, scrambled eggs and green part of spring onion into wok and stir to mix with rice.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-5.png
Cook for a min and toss in Thai basil leaves and stir to mix. Switch off heat immediately.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-6-1.png
Serve fried rice with fried sunny side egg, cucumber slices and lime wedge.https://asianinspirations.com.au/wp-content/uploads/2025/07/TCFR-26.png