Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Crispy Wasabi Prawn Sandwich (Wasabi Ebi Katsu Sando)

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To Prep
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.
Heat up frying pan with oil and sauté onion until soften. Remove and set aside to cool.
Smash prawns with knife and give them a rough chop.
Place chopped prawns with sautéed onion, potato flour, salt, pepper and wasabi in a mixing bowl and mix them all until well incorporated.
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.
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.
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.

Seafood Yaki Udon

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To Make
Cook noodles following the instructions on the package. Cool under running cold water, then drain and leave aside.
Heat sesame oil in a hot pan and cook seafood mix. Once cooked, separate the excess liquid and seafood in separate containers.
Add sesame oil in a hot pan and first cook the carrot and cabbage before adding in bean shoots.
Add in the noodles, seafood, sauce ingredients, and approximately 100ml of the seafood juice from step 2. Cook the mixture until the noodles absorb the flavours.
Adjust flavour with salt and pepper, then serve in a bowl with garnish.

Vietnamese Pork and Prawn Spring Rolls

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To Make
Place all ingredients for A into a food processor and process on low speed until a paste forms.
In a small bowl, mix ingredients B to make the sealing glue. Set aside.
Prepare the wrappers by cutting them diagonally into triangles. Keep the separated wrappers under a damp tea towel.
To wrap, place a triangle wrapper with the long side facing you. Add 1 tsp filling to the centre of the long edge and shape into a 4cm log. Roll up three times, fold in both sides, continue rolling to the tip, then seal with a dab of the glue.
Place sealed spring rolls seam-side down on a tray. Repeat with remaining wrappers.
Freeze the spring rolls for at least 30 minutes before frying.
Heat oil in a wok or deep pot over medium heat. Test by dipping a wooden chopstick—if bubbles form, it’s ready.
Fry frozen spring rolls in small batches for 10–15 minutes until golden brown, adjusting heat as needed. Drain on paper towels.

To Prepare Dipping Sauce
Pound garlic, chillies, and sugar in a mortar to your desired texture.
Add fish sauce, lime juice, and water. Stir until sugar dissolves and adjust to taste.
Serve spring rolls with Nuoc Cham, lettuce and Vietnamese mint.

Chiu Chow Chilli Oil Clams

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To Make
Cut all the vegetables and set aside.
Combine the seasoning ingredients in a bowl and set aside.
Fill a pot with enough water to cook the clams. Bring the water to a boil, then cook the clams for 5 minutes until all shells are open. Strain clams and set aside.
Heat oil in a hot wok over medium heat. Add ginger, garlic, and black beans. Stir-fry for about 20 seconds until fragrant. Add seasoning sauce, and stir-fry until all ingredients are fragrant and mixed well.
Add clams, red and yellow capsicum and toss until well-combined.
Cover and cook for 30 seconds.
Open the lid, add thickening liquid into the wok, mix well, cook for 20 seconds and until the sauce reduces slightly.
Serve the clams in a bowl, and pour the sauce over the clams. Garnish with red chilli and julienned spring onion.

Japanese Fried Fish Cakes (Satsuma Age)

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To Make
Place fish, egg, ginger juice, salt and sugar into food processor and blitz until it forms a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-2-1.jpg
Mix in carrot, snow peas and black fungus into fish paste.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-3-1.jpg
Stir in corn flour and mix until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-4-1.jpg
Divide into 8 equal portions and mould them into flatten oval shape patties.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-5-1.jpg
Heat up a small saucepan with enough oil to 180°C. Fry fish patties in batches until golden brown.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-SA-6-1.jpg
Drain and cool on wire rack and serve warm with lemon wedge.

Avocado Prawn Salad with Fish Sauce

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To Make
Mix all dressing ingredients into a bowl, stir well and allow to sit to dissolve the sugar.
Heat a medium non-stick frying pan over medium heat and add the vegetable oil.
Add prawns to a hot pan and cook for about 1-2 minutes on each side until charred slightly and tails turn pink.
Add garlic to pan and sauté for 1-2 minutes until it starts to turn golden. Swirl through fish sauce and toss to coat prawns then remove pan from heat.
Transfer the cooked prawns to a large bowl and toss through the dressing.
Once prawns have cooled slightly, add all remaining ingredients, except the avocado, mix until evenly combined and arrange onto plates with the sliced avocado.

Miang of Pomelo and Prawns

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To Make
Gradually pound the galangal, salt, half of the sliced chillies, shrimp paste, dried prawns, peanuts, and 3 tbsp of the roasted coconut together using a mortar and pestle, adding each ingredient one by one, until smooth.
In a small saucepan, heat the palm sugar with water until dissolved, then simmer for several minutes until the syrup is thick.
Add the fish sauce, stir in the paste, and simmer for a few more minutes until fragrant with galangal.
Add tamarind water and stir gently—avoid simmering too long or the sauce will harden when cooled. Remove from heat and allow to cool slightly. Taste and adjust for sweet, sour, salty balance.
In a bowl, combine the remaining ingredients except the betel leaves. Dress with a few spoons of the sauce and mix gently.
To serve, spoon the mixture onto betel leaves and enjoy immediately.

Spicy Miso Ramen with Sesame Chilli Prawns

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To Make
Put two pots of hot water on to boil with one with enough water to cover an egg. Bring to a rolling boil. Once boiling turn down to a gentle simmer. Lower egg and boil for 6 1/2 mins for jammy egg or 7 for a little firmer. Set timer and remove to bowl of cold water to stop cooking once time is up.
In the second pot once boiling, prepare ramen noodles per package instructions, then drain.
Once your egg is in to boil, in a small bowl toss prawns in sesame oil and chili flakes. On high heat sear prawns in a non stick pan for 1-2 minutes per side. Set aside.
In a medium sized pot sauté garlic and ginger until fragrant. Stir in miso paste, soy sauce, and rice vinegar. Add broth of choice, water, coconut milk and sugar. Simmer for 5 minutes.
Peel and slice egg in half.
Divide noodles into bowls, ladle hot broth over, and top with prawns, half the egg, spring onions, sesame seeds & fresh chilli if using. Drizzle with chili oil before serving.

Garlic Chilli Prawns

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To Make
Blench prawns for 1 min. in boiling water with 1 tbsp of Chinese cooking wine and ginger.
In another pot, blench broccoli for 1 min. in boiling water with 1 tsp of salt.
Arrange blenched broccoli around the plate, leaving the centre empty.
Heat peanut oil in a wok, add blenched prawns and give then a quick toss around.
Add 1 tbsp Chinese cooking wine, Lee Kum Kee chilli garlic sauce, ground white pepper and salt to taste, toss to combine and coat the prawns.
Add 1 tbsp of soy sauce, quickly toss around and place prawns in on the plate with the broccoli.
Serve immediately with steamed jasmine rice.

Prawn Laksa with Quail Eggs

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To Make
Add enough cold water to a small pot to cover the quail eggs and add a splash of white vinegar. Bring to a boil and then add the quail eggs. Boil for 2 min (soft) or 2.5 min (medium). Remove pan from heat and let eggs sit for 1 min. Give eggs an ice bath to stop cooking. Peel and set aside for later.
Add 2 tsp sesame oil, garlic, and finely chopped red onion to a wok on medium heat. Fry for 1 min to soften onions. Add laksa paste, galangal, ginger and fry for 2-3 min to release the flavour. Add chicken stock, lemongrass, kaffir lime, palm sugar, and fish sauce. Bring to a boil and simmer for 2 min.
Add coconut milk, mushrooms, snow peas and bring to a low simmer and simmer for 2 min, stirring gently.
Add 1 tsp sesame oil, tamarind paste and prawns to pan on medium heat and cook the prawns 50%, make sure they are well coated with the tamarind paste. Add the prawns and tamarind, sliced red onion, and most of the chili to the laksa. Simmer for 2 min to finish cooking the prawns.
Cook the rice noodles according to the instructions, drain and plate at the bottom of the serving bowls.
Squeeze some of the half lime into the laksa, stir and taste. Add more lime or fish sauce to taste. Remove the galangal chunks and lemongrass (if used the stalk). Add quail eggs (keep 2 for garnish).
Ladle laksa over noodles. Top with 1 tsp chili oil. Garnish with chili, bean sprouts, Vietnamese mint, coriander, halved quail egg, cucumber and lime wedge. Serve hot and enjoy.

Japanese Summer Udon Salad

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Cook the udon noodles – Boil the udon noodles according to the package instructions.
Prepare the toppings – While the noodles are cooking, shred the lettuce and cucumber, and thinly slice the ham and crab sticks.
Cool the noodles – Once the noodles are cooked, drain and rinse them under cold water until completely cooled.
Assemble the salad – Divide the cold udon noodles into serving bowls. Top each bowl with the prepared lettuce, cucumber, ham and crab sticks.
Add sauce and garnishes – Drizzle udon sauce over the noodles. Sprinkle with sesame seeds and add any optional garnishes like green onions and nori strips.
Serve and enjoy! Serve immediately for a refreshing, delicious summer salad.

Stir Fry Pipi with Blackbean Sauce & Rice Vermicelli

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To Make
Soak the vermicelli noodles in warm water until soft. Drain, then mix with a pinch of salt.
Mince white part of spring onions, and slice the green part into small pieces.
In small bowl, mix the oyster sauce, soy sauce, sugar, salt, white pepper, sesame oil, cornstarch, and 50ml of water together. Set aside.
Place the vermicelli noodles in a fry pan evenly, add in 1 tbsp oil, turn on heat to medium. Slowly pan fry the vermicelli noodles until golden brown on each side. Remove from pan and let it cool down for few minutes.
In the same pan, add in 2 tbsp oil, garlic, ginger, chilli, blackbean, and white part of spring onion. Stir fry until fragrant, add in pipi and 100ml water. Let it cook until all pipi opens or cooked.
While the pipi is cooking, slice the vermicelli and place them onto a plate.
Once pipi opens up, add in the mixed sauce, stir until the sauce slightly thickens. Pour over or next to the vermicelli noodles. Ready to serve, enjoy it.