Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Spicy Vietnamese Meatball Soup

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To Make Meatballs
Combine all the meatball ingredients in a large bowl and mix well. Marinate for 30 minutes.
Roll the mixture into small meatballs and arrange them 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. Cook for 3-4 minutes until fragrant.
Add stock and bring to boil.
Add meatballs and return toto boil. Reduce the heat and simmer for 15 minutes or until the meatballs are cooked through.
Add lime juice and fish sauce, and stir well to combine.

To Serve
Blanch bok choy and set aside.
Blanch thick rice vermicelli in hot water until softened, then drain and set aside.
Divide blanched noodles and bok choy to serving bowls.
Ladle the hot soup 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 according to package instructions, drained and set aside.
Blanch the bok choy, drained and set aside.
In a different pot, boil 1L 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.

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
Gently remove the spicy salted pollock roe from its sac by scraping it out and throw out the outer membrane.
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 mentaiko 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!

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!