Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Seasoned Clams (Kkomajim)

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To Prep
In a large mixing bowl, combine all of the ingredients except for the clams and mix well. Cover with cling wrap and set aside.

To Cook
In a large pot, fill up with enough water to cook the clams and bring to a boil.
Add in the clams and cook until the shells begin to pop open. Remove the pot from the heat and drain out the water.
For some extra appeal and ease of eating, you can remove one of the sides of the shell.

To Serve
In a large mixing bowl, combine the cooked clams and prepared seasoning sauce and mix well.
Plate out a serving of the clams in to a bowl or shallow plate, garnish with coriander and serve!

Spicy Fish Roe Udon (Mentaiko Udon)

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To Prep
Remove the eggs from the egg sack by making an incision down one side of the sack and then using a spoon to scrape out the eggs.
Prepare the udon noodles as per the packet instructions. When the noodles have almost cooked, prepare the mentaiko sauce.
In a mixing bowl, add in the eggs and all of the sauce ingredients and mix well.

To Serve
Add the cooked noodles in to the mixing bowl with the mentaiko sauce and mix well to coat the noodles.
To plate, swirl the noodles using tongs within the mixing bowl and then transfer them in to a serving plate. Top with the seaweed and spring onions and serve!
mix and plate topped with seaweed and spring onions and serve

Thai Crab Omelette

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To Prep
Bring a pot of water up to a boil and blanche the beansprouts for about 30 secs before draining and setting aside.
In a large mixing bowl, add the eggs and the oyster sauce. Mix until the eggs are well combined and then add in the crab meat and spring onions.

To Cook
In a large pan or wok over a high heat, add in the oil. When the oil is hot, add in the egg mixture. This will cause the oil to bubble rapidly so take care when handling.
When the egg begins to set, squeeze half of the lime lightly around the omelette.
To finish, flip over the omelette to sear the other side and then remove from the heat.

To Serve
Transfer the omelette on to a plate and top with the blanched beansprouts, chilli and coriander. Garnish with the remaining lime and drizzle with Sriracha! Enjoy!

Red Curry Prawns

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To Prep
Clean and shell all of the prawns; ensuring that the prawn heads are not thrown away.
Prepare the noodles as per the packet instructions and set aside.

To Cook
In a large pot, add in 2 cups of water and bring to a boil. Add in the prawn heads and reduce to a simmer. Cook for approximately 10 mins before straining out the prawn heads and reserving the seafood stock.
In a frying pan, add in the curry paste and cook until the oil begins to separate from it.
Add in the cream and continue to cook until the mixture begins to simmer. Slowly add in the coconut milk and mix well to avoid clumps from forming in the curry.
Add in the seafood stock and mix well. Bring to mixture back up to a boil and then add in the prawns and once again reduce to a simmer.
Finish by adding in the fish sauce, sugar and squeezing the juice of 2 halves of the limes.
Remove the pan from the heat and begin to plate.

To Serve
Plate noodles in to your serving dish and ladle over the curry. Arrange the prawns for a neater look and garnish with sliced chilli and coriander. Serve with wedges of the remaining lime!

Grilled Scallops

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To Prep
In a sauce pan over a medium heat, fry the onions until they become soft. Add in the crushed garlic, chilli sauce, fish sauce, palm sugar and stock stir well.
Allow the mixture to simmer until most of the stock has evaporated from the sauce. Remove the pan from the heat and let cool slightly.
When the sauce has cooled slightly, spoon a portion of the sauce on to each of scallops and set aside.

To Cook
Heat a grill or barbecue and place the scallops on to it. Continue to grill until the scallops have cooked through. Remove them from the heat and let cool.
Garnish with herbs and serve!

Soft Shell Crab Som Tum

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To Prep
In a mixing bowl, combine the fish sauce, palm sugar, tamarind juice and lime juice and mix until the sugar has dissolved.
Using a pestle and mortar, mash the chilli, garlic and shrimps together until the shrimps break in to smaller pieces. Add them in to the mixing bowl and mix well.
In a large mixing bowl, combine the snake beans, shredded papaya, tomatoes, carrots and dressing together. Mix well before adding in the dressing and then mixing again.
In another bowl, pour enough flour to coat the crabs. Season the flour and mix well before coating the crabs and setting aside.

To Cook
Heat enough oil to fry the crabs with in a pot over a medium-high heat. Cook the crabs until they are golden and crunchy.
When the crabs have cooked, remove them from the oil and let drain over paper towels.

To Serve
Plate the salad and place the deep fried crabs above it. Garnish with more crushed cashew nuts and more chilli.

Sashimi Salad

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To Prep
Slice the tuna and salmon in to thin strips and set aside.
Mix soy sauce, lemon juice and wasabi paste for dressing.
In a large mixing bowl, combine the salad leaves, grated carrots and the dressing sauce. Mix until well combined.

To Serve
Plate the salad and layer the tuna and salmon above it. Garnish with the avocado, sesame seeds and more dressing sauce.

Japanese Pancakes (Okonomiyaki)

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To Prep
Combine and mix all the batter ingredients in a large mixing bowl. Then, add chopped cabbages, spring onions and squids into the batter mix. Mix well.

To Cook
Heat ½ tbsp oil over medium heat in a pan. Add 120ml of batter mix, cook for approximately 5 mins or until bottom is golden brown. Flip over and thoroughly cook the other side until golden brown.
Put the pancake onto an oven tray, set aside and keep warm. Continue the same steps to cook the remaining 5 pancakes.
Put all 6 pancakes in the oven at 100℃ for 5 mins. Remove from heat and serve hot. Garnish with aonori, bonito flakes and pickled red ginger.
Mix S&B Wasabi Paste and mayonnaise, then serve on the side.

Snapper Sashimi

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To Prep
Thinly slice snapper fillet at 1cm interval and arrange on a plate. Set aside.
Julienne vegetables and put in a mixing bowl, then mix well with micro shiso, black sesame and dressing ingredients.
Arrange vegetables on top of the snapper.
Drizzle dressing on top and serve.

Cone Style Sushi (Temaki)

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To Prep
Add Obento Sushi Seasoning to steamed sushi rice and mix well.
Combine mayonnaise with wasabi, adding wasabi to preferred taste.
On nori sheets, spread rice followed by wasabi and mayonnaise mix.
Top with fish & vegetables.
Roll into a cone shape and serve with Obento Sushi and Sashimi Soy Sauce.

Fried Rice with XO Sauce

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To Cook
Place diced pork into a bowl and add in marinade ingredients. Mix well.
Heat oil in a frying pan. Add pumpkin and Chinese broccoli and fry until cooked. Drain. Add oil in the pan and fry eggs. Toss in rice and fry until well combined. Dish out and set aside.
Add 2 tbsp oil and stir fry pork until cooked. Then, add mushrooms, prawns, scallops, Chinese broccoli and pumpkin. Stir fry for 2 mins. Mix in sauce ingredients and heat through.
Pour over fried rice and serve.

Crispy Panko Prawns (Ebi Fry)

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To Prep
Using a small paring knife, make some small cuts along the underside of the prawn, being careful not to slice all the way through. Place the prawn on your working surface then press down to flatten it.

To Cook
Place the flour, eggs and panko breadcrumbs into 3 separate bowls.
Holding the tail, dip the prawn in the flour, followed by the egg, then the panko breadcrumbs. Place on a plate.
Heat oil in a pot to 180°C. Deep fry the prawns in batches for 1-2 mins, or until golden brown and cooked through.
In a bowl, combine the mayonnaise and yuzu juice. Taste and add more if desired.
Serve ebi fry with yuzu mayonnaise and shredded cabbage.