Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Prawn Wonton Tom Yum

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To Prep
Separate 12 large prawns, peel them but keep the tails attached. Put all peeled shells and heads into a large bowl. Then devein all 12 prawns, put into another small bowl and keep them in the fridge.
Peel and take all the tails off from the remaining prawns and put all shells and heads in the same bowl as the first lot. Then devein all prawns and put them in the bowl.
Transfer all clean prawns from step two into a mortar then pound it with pestle into a rough paste. Scoop the prawn paste into the bowl and keep them in the fridge.

To Make the Stock
Bring 6 cups of water to the boil and add all prawn shells and heads, then add the red shallots, lemongrass, kaffir lime leaves and galangal. Let the water boil and simmer gently for about 10-12 mins.
Pour all of prawn stock into a colander with another pot under them. Use a big soup ladle to press all prawn shells and heads until all liquid gets into the pot.
Put the prawn tom yum stock back to the gas top and turn the gas on high heat.
Add all the seasoning ingredients into the stockpot and mix all ingredients until combined and adjust the flavour to suit your liking. Let the stock boil and turn the gas off.

To Make the Wontons
Separate the wonton skin and put the prawn paste, about 1 full teaspoon, into one wonton skin each time. Then moisten the rim of wonton skin with a little bit of water and fold the skin in half to join and close the rim together. You can make any shape and design you like.
Put the complete wonton filling onto a plate and continue doing until the filling is finished.

To Cook
When it’s time to serve, turn the gas on for tom yum stock pot and keep it simmering while waiting to cook wonton.
Put 2L of water into another large pot and put on the gas and let it boil.
Cook all prawns with the tails on in the boiling water for about 40-60 secs, then take the prawns out and put them onto a plate.
Let the water boil again then cook wonton by putting one wonton at a time to prevent them from sticking together.
Cook 6-8 wontons each time. Wait until wontons float to the surface then scoop them out and into individual bowls (6 wontons per serve).
Repeat the wonton cooking process until the wonton wrap is finished.
Increase the heat on the tom yum soup pot and let it boil, then add all mushrooms into the pot.

To Serve
Pour hot tom yum soup and cooked mushrooms into individual bowls and top up with 2 cooked prawns per bowl and garnish before serving.
Add chilli powder as desired and enjoy prawn wonton tom yum soup.

Skewers Hot Pot (Lok-Lok)

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To Prep
Skewer all the ingredients ready for dipping.
Mix all sweet dipping sauce ingredients and set aside.
Mix all garlic chilli dipping sauce ingredients and set aside.

To Make Stock
Heat the pork or chicken stock in a pot to a boil.
Season with salt and pepper, adjust the taste to your preference.
Once the stock is ready, start dipping the ingredients in the pot to cook and eat with dipping sauces.

Quick Shortcut Satay Hot Pot (Cheat’s Satay Celup)

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To Prep
Skewer all the ingredients for easy dipping.

To Make Stock
In a clean wok on low heat, add the dry spices. Stir constantly and toast until fragrant. Remove and set aside.
Heat the oil in a wok and fry the shallots until fragrant.
Add in the satay sauce and fry for 10 mins on medium heat, then add in the dry spices and mix well.
Pour in the stock and simmer for another 10 mins. Season according to your preference.
Once ready, start dipping the ingredients into the sauce to cook. Stir the sauce often, especially the bottom to avoid burning.

Thai Suki Hot Pot

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To Make Sauce
In a mortar and pestle, grind the garlic until fine and smooth.
Add the red been curd and juice and continue to mash them until smooth.
Add in the toasted sesame seed and crush them lightly.
Transfer the paste into a pot and add in the remaining ingredients; sriracha, tomato sauce, brown sugar, soy sauce, oyster sauce, sesame oil and water, stir to mix well.
Heat up the sauce in medium heat until it starts to boil, then reduce heat to simmer for 3 mins.
Remove from heat and the sauce is ready for dipping.

To Serve
Bring the pork/chicken stock to boil, add ingredients in your order of preference. Cook and dip in Thai suki dipping sauce as you go.

Spicy Vietnamese Meatball Soup

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To Make Meatballs
Combine all meatball ingredients and mix well. Marinate for 30 mins.
Roll the mixture into small meatballs and place on a tray or plate. Cover and refrigerate.

To Cook
Heat oil in a large pan over medium heat.
Add lemongrass stem, cinnamon stick, star anise, cloves, chillies, spring onion and garlic. Fry for 3-4 mins until fragrant.
Add stock and bring to boil.
Add meatballs, bring to boil, then reduce to simmer for 15 mins.
Add lime juice and fish sauce, stir to mix well.

To Serve
Blanch bok choy and set aside.
Blanch thick rice vermicelli in hot water until soft, drain and set aside.
Divide blanched noodles and bok choy to serving bowls.
Ladle the hot broth and meatballs into the bowls.
Garnish with coriander leaves and sliced chillies before serving.

Quick Prawn Curry Laksa

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To Cook
Blanch the laksa vermicelli in boiling water, drained and set aside.
Blanch the bok choy, drained and set aside.
In a different pot, boil 1.2L of water.
Add the chopped chicken and bring the water back to boil.
Add in the curry laksa paste and stir to mix well.
Pour in the coconut milk and simmer for 5 mins, then add the tofu puffs and fish cakes to cook for about 4-5 mins.
Add the prawns and cook for about 5 mins or until cooked.
Prepare serving bowls by adding the blanched vermicelli noodles and bok choy.
Scoop the curry laksa soup into the bowl while carefully divide the ingredients equally.
Place a half of hard boiled egg on top.
Garnish with coriander leaves and serve.

Dry Laksa Stir Fried Noodles

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To Prep
Blanch the dried vermicelli, egg noodles, tofu puffs and bean sprout separately and set aside.

To Cook
Heat up a wok and add the cooking oil.
Once the wok is hot, add the laksa paste and fry until it is slightly drier and very fragrant.
Add the curry leaves and continue frying for 1 min.
Add the coconut milk, mix it well and bring to boil.
Add the prawns, fish cakes and tofu puffs and stir fry for 5 mins before adding in the blanched vermicelli, egg noodles, bean sprouts and then stir well.
Season with brown sugar, fish sauce and lime juice.
Serve hot with fresh chillies in soy sauce.

Thai Stir Fried Prawns and Green Beans (Pad Prik Khing Goong)

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To Cook
Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the curry paste and stir 2-3 mins until aromatic.
Add the fish sauce and palm sugar and stir.
Once the sugar has dissolved, add the prawns and continue to stir until the prawns are seared on both sides.
Add in the green beans, sliced long red chilli, torn kaffir lime leaves, and stir well.
When the prawns are cooked, add in the pork rind, julienned and finely chopped kaffir lime leaves and mix well.
Garnish with the julienned long red chilli and remaining kaffir lime leaves before serving.

Tom Yum Prawns (Tom Yum Goong)

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To Cook
Place chicken stock in deep saucepan and bring to boil. Add the shallots, lemongrass and galangal and return to the boil.
Add the prawns, mushrooms, kaffir lime leaves and chillies, then stir for 1-2 mins or until the prawns are just cooked. Adjust taste with fish sauce and lime juice.
Serve the soup garnished with the coriander.

Thai Rice Soup with Prawns (Khao Tom Goong)

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To Prep
In a pester and mortar, pound white peppercorns until fine, add garlic and coriander stems and grind until fine. Add half of the paste to the chunky prawns to mix and marinate.

To Cook
In a pan, add oil to saute the prawns chunks until cooked through. Deglaze the pan with some of the stock until all the paste is unstuck, remove and set aside.
In the same pan, add oil the sear the whole prawns until brown and cooked through.
In a pot, bring the stock to boil, add the remaining paste and let it simmer for 2 mins.
Season the stock with fish sauce and soy sauce. Taste and adjust to suit your taste.
Before serving, bring the broth to boil then add the cooked rice and prawns chunks and simmer for 2 mins.
Dish to a bowl and top with whole prawns and fried garlic. Garnish with coriander and serve immediately.

Char Kway Teow Spicy Prawn Noodles

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To Prep
In a bowl, combine stir-fry sauce ingredients. Set aside. In a large bowl, soak noodles in 1L of boiling water for 15 mins or until soft, then strain.

To Cook
Heat a large wok to medium-high. Heat ½ tbsp oil and roll around wok to coat sides. Pour in egg and swirl around wok to create one thin layer and cook through. Transfer to a chopping board. Roll into a log and finely slice. Set aside.
In a hot wok, heat 1 tbsp of oil until just smoking. Add lap cheong, toss for 30 secs. Add prawns and garlic, stir-fry for 1 min. Gently fold through noodles and evenly pour in stir-fry sauce mixture. Pour remaining oil around exposed edges of wok to prevent sticking and stir. Add chives & bean sprouts, stir-fry for 2-3 mins until cooked through evenly.
Top with shredded egg and lime to serve.

Stir-fry Zucchini Noodles with Prawns

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To Prep
In a small bowl, combine the chicken broth, hoisin, soy sauce and cornstarch and mix well then set aside.
Season prawns with salt and white pepper and set aside.

To Cook
Heat up wok over medium heat and add 2 tablespoon of vegetable oil and heat up for 1 min. Once the oil is hot, add the minced garlic and grated ginger, constantly stir for 2 mins.
When the garlic and ginger is golden brown, add the prawns and continue to stir until cook, roughly 4 mins. Once cooked, take them out and set aside.
Heat the remaining vegetable oil on medium heat, then add bell pepper, carrots, red onion, and bok choy stalks. Stir constantly for 3-4 mins or until vegetables are crisp and tender.
Add in the sauce and bok choy leaves, stir until the sauce thickens slightly.
Return the cooked prawns and add in the zucchini noodles. Keep tossing for another minute or until everything is well mixed.
Transfer onto a plate and serve.