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.
Seafood
Fried Rice with XO Sauce
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)
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
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.
Grilled Oyster with Mayonnaise
To Cook
Preheat oven to 230°C.
Combine mayonnaise and teriyaki sauce in a bowl, then set aside.
Cover oysters with sauce mixture and place in the oven. Grill until golden brown and crispy.
Sprinkle pinch of shichimi togarashi to serve.
Pineapple Fried Riceberry Rice
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)
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
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.
Singaporean Hokkien Mee
To Prep
In a large pot, combine the water and chicken stock powder. Bring to the boil, then reduce to a simmer to keep warm.
Heat a wok over a high heat until smoking, then add 1 tbsp oil. Add in the prawn shells and heads, and fry until fragrant.
Add the fried prawn shells and heads, pork bones and dried prawns into the stock. Boil over a medium heat for 45 mins.
Trim the excess fat on the pork belly, then add into the stock and boil for 45 mins. Remove and allow to cool, then slice into strips.
Blanch the prawns and squid in the stock. Use a spider or a slotted spoon to remove, then cut the squid into rings. Set aside.
To Cook
Heat a wok over a high heat until smoking, then add 1 tbsp oil. Add in egg and scramble.
Push the egg to the side, the add in the Hokkien noodles and vermicelli. Gently stir fry for a 2-3 mins, or until noodles begin to sear.
Add the garlic, fish sauce, pepper, sesame oil and ⅓ of the prawn stock. Fry until the stock has dried up, then add another ⅓ of the stock. Cover the wok with a lid, and reduce to medium-low heat. Cook for 5-7 mins.
Add the prawns, squid, garlic chives and stir through. Pour in the remaining stock, stir fry for 1 min.
Serve hot with sambal and lime.
Curry Prawn Gyoza
To Prep the Dough
For the dough, place flour in the bottom of a large bowl, gradually add water while mixing until it starts to pull away from the sides of the bowl, then work into a smooth dough while kneading with hands. Cover in plastic wrap and set aside for at least 30 mins.
Using your hands, create a ring shape by gently working the dough from the centre out, gently pulling while rolling through hands until dough is approximately 2.5cm thick. Slice the dough and open into a long tube.
Cut 2.5cm lengths approx. 10g in weight each, slicing on a slight angle to create a triangular shape. Turning the tube of dough 180° after each cut, repeat with remaining dough.
Lightly flour the surface of your board or bench, and using a small rolling pin, roll each piece into a dumpling wrapper rolling with one hand and rotating with the other hand. The centre of the skin will naturally be a little thicker using this method.
To Make the Filling
For the filling, place prawns, spring onions, snow peas, ginger and stevia in a bowl and stir thoroughly to combine. Mix curry and half of water in a small jug, and then pour mix into bowl. Thoroughly combine, adding more water if needed. Mix should hold, but be slippery.
To Make the Dumplings
Place dumpling skins on a lined tray with baking paper.
Brush edges with water.
Fold middle bottom to middle top and pinch to seal. Pinch and fold left to middle until closed, then right to middle until closed, and approximately three pleats each side of centre.
Place oils in a large non-stick frying pan, heat to medium. Place flat sides of dumpling into the frying pan. Fry base for 1-3 mins or until golden and crispy.
Pour 50-100ml of water on the bottom of the frying pan and place lid on top. Allow to cook for 5-10 mins.
To Make Dipping Sauce
Whilst dumplings are steaming, prepare dipping sauce by stirring all the ingredients together in a small bowl.
Serve gyoza with the dipping sauce.
Seafood Tom Yum Soup (Tom Yum Thale)
To Cook
Bring water or chicken stock to the boil in a saucepan.
Add tom yum paste, kaffir lime leaves, onions, chillies and lemongrass, boil for 2 mins.
Add prawns, calamari, ling fish, mussels, and mushrooms. Season with fish sauce and lime juice. Cover and simmer until cooked.
Garnish with lime slices. Serve hot with steamed jasmine rice.
Salmon Flake Onigiri (Salmon Rice Ball)
To Cook
Season salmon with salt. Grill in oven for 7 mins or until cooked through.
Once cooked through, use a fork and flake the salmon finely into a bowl.
Lightly toast 2 Obento Yaki Nori for Sushi on stove till crispy and warm. Break into small pieces into salmon bowl and add in roasted sesame seeds.
Add Japanese soy sauce and Kewpie Mayonnaise to taste.
Place rice in a large mixing bowl, stir in desired amount of the salmon flake mixture. Use your hands to grab a handful of rice and make a shape of a ball.
Plate on a dish together with some Obento Yaki Nori for Sushi as garnish.