Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

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.

Money Bags

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To Make Filling
In a food processor, add all filling ingredients and blend to form a paste.

To Prep Money Bags
Boil a pot of water, add a pinch of salt and blanch the spring onions for 15 secs. Remove from heat and place in ice water until cooled. Drained and set aside.
Place 1 tbsp of the filling onto the centre of a spring roll pastry. Hold the edges up to form the shape of a pouch. Use a spring onion to go around the folds and tie to secure the pouch. Trim off excess length.

To Cook
Heat enough oil in a wok or saucepan on medium-high. Testing with a wooden spoon or chopsticks, when bubbles form around it, the oil is hot enough. Deep fry the money bags in batches, for 3-4 mins or until golden and cooked through.
Remove from heat and drain on kitchen towel. Transfer to serving plate and garnish with spring onion curls.
Serve immediately with sweet chilli sauce or soy sauce.

Pineapple Fried Riceberry Rice

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To Prep
Preheat oven to 120°C. Prepare a baking/roasting tray lined with baking paper or foil.
Cut the pineapple in half lengthwise. Use a knife/spoon to scoop out the fibrous core, then discard. Scoop out the remaining flesh, leaving 2cm around the edge.
Place pineapple shell open side up on the oven tray and warm through for 15-20 mins while cooking.
Cut remaining pineapple flesh into chunks.

To Cook
Heat wok on high heat. Add 2 tbsp oil and swirl around until smoking.
Add prawns and stir-fry for 1-2 mins, or until cooked. Remove from the wok and set aside.
Add onions, capsicum and garlic, and stir-fry until fragrant and slightly softened. Remove from the wok and set aside.
Add remaining oil into the wok and allow to heat up. Add half the rice, breaking any clumps with your wooden spoon/spatula. Cook for 1-2 mins, alternating between stir frying and allowing rice to sit and toast.
Add in remaining rice and repeat until rice is heated through and toasted.
Add the cooked prawns and vegetables and stir through, before mixing in the fish sauce and sriracha.
Shift the rice to one side of the wok, then pour in the eggs. Allow to cook, then scramble and stir through the fried rice.
Add in the pineapple and stir through until warm. Remove fried rice from heat.
Remove pineapple shells from the oven. Use paper towel to soak up any excess juice.
To serve, fill pineapple shells with fried rice. Garnish with coriander, chillies, spring onion, fried shallots, roasted cashews and serve with lime wedges.

Prawn Tempura (Deep-Fried Prawn)

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To Cook
Straighten the prawn with a sharp knife. Slice a slit along the stomach lengthways. Place on chopping board, stomach side down and using your fingers, press the back to snap the back muscle and stretch the prawn straight.
Combine batter mixture ingredients and mix well.
Combine dipping sauce ingredients in a pot and bring to boil. Add in extra flavours for dipping sauce if preferred.
Heat vegetable oil to 175°C in a deep-frying pan.
Lightly coat the prawn with extra Obento Tempura Batter Mix, then dunk in the batter till well coated. Straight fry in the heated oil until cooked through and drain excess oil.
Repeat the process for the rest of ingredients. Serve with dipping sauce.

Green Curry Prawn Toast

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To Cook
In a food processor, combine prawns, egg white, sesame oil, curry paste, sugar, salt, coriander and spring onion.
Pulse until a rough paste forms. Refrigerate for 1 hr so it firms up.
Slice the sourdough into 1cm slices. Using a knife, cover the bread with the prawn mousse and then cover with sesame seeds.
Fry for 3-5 mins until golden.
Garnish and serve with sriracha mayo.

To Make Sriracha Mayo
Mix Kewpie Mayo and sriracha together.