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.
Seafood
Mie Goreng (Indonesian Fried Noodles)
To Make
Cook noodles according to package instructions. Drain and set aside.
Mix together the ABC Sweet Soy Sauce, soy sauce, oyster sauce, sugar, chilli sauce (if using), sesame oil and white pepper in a small bowl. Set aside.
Heat 2 tablespoons of oil in a large frying pan over medium heat.
Gently crack the egg into the pan. For sunny side up, cook eggs for 2 minutes until the egg whites start to blister (flip carefully for ‘eggs over easy’). Set aside.
Heat remaining oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook on both sides until slices have turned white.
Add prawns, shallots and garlic, stir-frying for 1-2 minutes until fragrant. Add the carrots and cabbage, cooking until vegetables are tender, about 2 minutes.
Add the cooked noodles to the pan, along with the sauce mix. Toss everything together until the noodles are evenly coated and heated through.
Garnish with spring onions, fried shallots and fried egg. Serve immediately.
Cantonese Sticky Rice
To Make
Wash glutinous and jasmine rice until water runs clear. Add chicken stock and dark soy sauce and cook according to rice cooker setting.https://asianinspirations.com.au/wp-content/uploads/2024/12/Season-Rice.jpg
Heat up wok with 2 tbsp of oil and sauté shallots for 2 mins. Add in garlic and sauté for 1 min. Add in the dried shrimps and fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/12/Fry-Shallots-and-Dry-Shrimps.jpg
Toss in sliced cured pork belly and fry for 30 secs, add in Chinese sausage and stir for 1 min. Add the mushrooms and fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/12/Add-Chinese-Sausage-and-Cured-Pork.jpg
Once rice is cooked, stir to loosen and add 1 tbsp of oil to stop them from clumping. Transfer onto the stir-frying ingredients and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/12/Add-Rice.jpg
Add light soy sauce, oyster sauce, half of chopped spring onions and cilantro, sesame oil and pepper in that order. Mix well and serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/12/Add-Sauces.jpg
Chilli Garlic Prawns
To Make
Mix all the sauce ingredients together until brown sugar has dissolved. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/12/Mix-Sauce.jpg
Pat dry prawns with paper towel. Mix salt and all flour together and coat prawns with the dry mixture.https://asianinspirations.com.au/wp-content/uploads/2024/12/Coat-Prawns.jpg
Heat up wok with some oil. Once hot enough, pan fry prawns until slightly golden. Cook them in 2 batches. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/12/Fry-Prawns.jpg
Using the same wok, add neutral cooking oil and sauté minced ginger for 1 min. Pour sauce over and stir for 30 secs. Toss prawns in and stir to coat.https://asianinspirations.com.au/wp-content/uploads/2024/12/Pour-Sauce.jpg
Serve hot.
Chinese Prawn Cakes
To Make
Cut carrot into quarters lengthwise and blanch in simmering water for 1 min. Drain and cool. Diced them coarsely.https://asianinspirations.com.au/wp-content/uploads/2024/12/Blanch-Carrots.jpg
Wash and dry prawns. Smash each prawn with a cleaver and give them a rough chop. Do not mince.https://asianinspirations.com.au/wp-content/uploads/2024/12/Chop-Prawns.jpg
Place prawns and the rest of the ingredients into a mixing bowl and mix them until well combined. Divide mixture into 8 portions.https://asianinspirations.com.au/wp-content/uploads/2024/12/Mix-Ingredients.jpg
Heat up frying pan with some oil. Once pan is hot, scoop a portion of the mixture onto pan and use the back of a spoon to flatten into a 7cm disc. Fry each side until golden brown and flip over and repeat for the other side.https://asianinspirations.com.au/wp-content/uploads/2024/12/Fry-Cakes.jpg
Serve hot with dipping sauce.
Dry Mee Siam
To Make
Heat up frying pan with some oil and make the egg omelette. Let it cool and cut into strips.https://asianinspirations.com.au/wp-content/uploads/2024/11/Omelette.jpg
Heat up 3 tbsp oil in a wok and sauté chilli paste until fragrant. Add in salted bean paste and continue to fry.https://asianinspirations.com.au/wp-content/uploads/2024/11/Saute-Curry-Paste.jpg
Add in meat and prawns. Stir to coat. Pour in water and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Meat-and-Prawns.jpg
Toss in rice tofu puffs, rice vermicelli and chives. Stir to coat well. If too dry, add a little more water.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Rice-Vermicelli.jpg
Lastly add bean sprouts. Stir well and serve hot with egg omelette and kumquat.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Bean-Sprouts.jpg
Stir Fry Garlic Clams
To Make
Soak fresh clams with 1 tsp of salt for 2 hours. Rinse thoroughly 2 -3 times and let dry in a colander.https://asianinspirations.com.au/wp-content/uploads/2024/10/Soak-Clams.jpg
Heat up wok with 1 tbsp of oil and sauté ginger, garlic and chillies until slightly golden and fragrant.https://asianinspirations.com.au/wp-content/uploads/2024/10/Garlic-and-Chillies.jpg
Toss in the clams, give them a good stir and add in the white part of the spring onions. Fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Green-Onions.jpg
Add oyster sauce, stir again and cover for 1 min.
Add in the Shao Xing wine and the green parts of the spring onions. Stir until well coated and all the clams have opened up.https://asianinspirations.com.au/wp-content/uploads/2024/10/Shao-Xing-Wine.jpg
Serve hot.
Malaysian KL Hokkien Mee
To Make
Marinate pork slices with light soy sauce and a dash of white pepper.
To render pork lard, dice up 150g pork fat and heat up in a small saucepan under low heat. Reserve pork lard crisps for topping.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-1.jpg
Heat up wok with pork lard and sauté minced garlic for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-2.jpg
Add in marinated sliced pork and cook until it turns opaque.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-3.jpg
Toss in prawns, squid and cabbage, cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-4.jpg
Add in carrot and noodles. Pour in the sauce mix and continue to fry until well coated.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-6.jpg
Add in choy sum and give it a stir before adding in chicken stock, stir and cover. Simmer for 3-5 mins. Garnish with crispy pork lard and serve.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-7.jpg
Thai Coconut Scallops
To Make
Add juice of 1 lime over the scallops and let sit for a minimum of 5 minutes while you prepare the rest of the dish.
Blend spinach, makrut leaves and 2 tbsp of oil together in an immersion blender until combined. Strain through a cheese cloth and sit aside.
Heat remaining 4 tbsp of oil in a small pan. Once oil is hot, add curry leaves and fry for 30 seconds, or until transparent and crispy. Remove and sit on a paper towel.
Mix together the coconut cream, lemongrass paste and fish sauce. Set aside.
Finely cut the chillies on an angle, and slice the spring onion into fine long strips, about 3cm in length.
To serve, portion the coconut cream mixture into 4 shallow bowls. Add drops of chilli oil, and makrut oil and gently swirl with the end of a chopstick. Add 6 scallops per bowl, then top with your chillies, spring onion and crunchy curry leaves. Enjoy!
Crispy Prawn Bánh Xèo
To Make
Mix rice flour, cup coconut milk, water with turmeric in a bowl. The consistency should be very runny. If it’s not watery enough add an extra 1/4 cup of water. Mix and set aside.
The simple but delicious dipping sauce, mix all nuoc cham ingredients together. Have a taste – it should be tangy and spicy with a hint of sweetness. you can always adjust the ratios to your liking.
Heat a nonstick pan (very important trust me) with a tbsp of neutral oil (I used vegetable oil).
Get this nice and hot before using a ladle to pour in the pancake mixture onto the pan. Immediately move the pan around to get a nice thin pancake all across the pan.
As that crisps up, put bean sprouts, carrot, coriander and prawns onto one side of the pancake. When the pancake is a crispy golden brown (only a few minutes), fold over to cover the filling.
repeat step 3 until all the batter is used up. Serve with chopped spring onions on top and lettuce and nuoc cham dressing on the side. Enjoy! If prawns aren’t your thing, you can easily replace them with any other meat or protein.
Lime and Coconut Curried Cod
To Prep
Heat the oil in the wok (or other pan) over medium heat, add in the shallots, garlic and ginger and fry for a minute or two.
Add in the curry paste and fish sauce and fry for another minute.
Then add in the lemongrass and makrut leaves and sweat until fragrant and tender (about 5 minutes).
Add the vegetable stock and bring to the boil. Lower the heat and simmer for 15 minutes.
Add the coconut milk and simmer for 5 minutes. Remove from heat and add in the white pepper and lime juice.
Strain the sauce through a colander and discard the chunky bits. Taste and season with more fish sauce or pepper if needed.
Whilst the sauce is cooking bring a pot of water to the boil with a steamer attachment, top and tail the beans and snow peas and steam until tender (or cooked to your liking).
(Optional) To Make Cilantro Oil
Bring a pot of salted water to the boil, add in 2 cups of cilantro leaves and stems. Blanch for 15 seconds and then transfer to an ice bath. Squeeze and remove as much water as possible.
Add the cilantro to a food processor with 1/4 cup of sunflower oil and blend, strain through cheesecloth keeping the oil and discarding the leaves. Keep it in the fridge.
To Make
Heat a fish grill (or regular grill pan) with the oil on high heat.
Season the cod fillets on both sides and place on the grill
Grill until golden on the bottom, flip and grill for another minute.
Place the cod pieces on a lined baking tray and bake at 200°C for about 6-7 minutes (until fish is cooked through).
To Serve
Place your vegetables into each bowl and top with a piece of cod.
Pour over your coconut lime sauce.
Garnish with sliced chili and scallions and drip in some cilantro oil. Top with some lime slices and serve.
Hakka Yong Tau Fu – Stuffed Bean Curd and Vegetables
To Make
Scrap Spanish markerel off the bone, finely chop till turn into paste. Mix fish paste with salt, white pepper, and sesame oil, and set aside.
To prepare the bean curd (hard tofu and fried soft tofu) for stuffing, make a cut lengthwise, with both ends still attached.
To prepare bitter melon for stuffing, cut around 2 cm wide and remove seeds
To prepare the chillies for stuffing, make a slit lengthwise and remove all membranes and seeds.
Stuff bean curd and vegetables with fish paste using a butter knife.
Heat a deep pan over medium heat, and pan fry stuffed bean curd and vegetables in batches, until golden and set aside.
Saute garlic with a little oil for 30 second in the same pan, before adding Lee Kum Kee chilli bean sauce.
Continue to saute for a minute, then add in oyster sauce, sugar, sesame oil, cooking wine, white pepper and stock. Simmer for 2 minutes and check for seasonings.
Arrange stuffed bean curd and vegetables neatly in the pan and simmer for 15 minutes with the lid on. Thicken the sauce with corn flour solution just before serving.
Sprinkle spring onions on top and serve with plenty of steamed rice!