Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Southern Thai Sour Soup with Prawns (Kaengsom Kung)

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To Make the Paste
Pound dried chillies, roughly chopped garlic, shallots and salt using a pestle and mortar.
After pounding for a while, add shrimp paste and continue grinding.
When these ingredients start to combine, add roughly chopped raw prawns and pound into a paste. Set aside.

To Cook the Soup
Heat 5 cups of water over medium-high heat in a large pot. Add the paste when the water boils and stir well.
Add chopped wombok and long green beans.
When the vegetables are cooked, add palm sugar, fish sauce and tamarind juice. Stir well.
Add peeled and deveined prawns into the pot.
Remove the pot from heat when the prawns are cooked.
Transfer the soup into serving bowl and serve. Serve with cooked jasmine rice.

Thai Steamed Glass Noodles with Prawns (Kung Aob Woonsen)

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To Prep
Using a mortar and pestle, grind garlic, black pepper and half of the sliced ginger until a paste is formed. Set aside.

To Cook
Coat a non-stick clay pot with a small amount of cooking oil. Neatly place the uncrushed sliced ginger on the based on the pot and place the celery leaves on top of the sliced ginger.
Using a small mixing bowl, mix sugar, oyster sauce, fish sauce, and soy sauce.
Add the paste from your mortar and pestle into the mixing bowl and mix well.
Add the washed prawns into the mixing bowl, allow to marinate for 10-15 mins, and then remove and set aside.
Drain the glass noodles to get rid of the excess water, then add the glass noodles into the mixing bowl and mix well so they can absorb the sauce evenly.
Place the noodles in your clay pot on top of the ginger and celery leaves. Create a flat top by patting the glass noodles down. Then, neatly lay the prawns on top of the glass noodles.
Cook for 15 mins over medium-high heat.
Garnish with celery leaves and serve.

Thai Steamed Glass Noodles with Crab (Poo Aob Woonsen)

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To Prep
Using a mortar and pestle, grind garlic, black pepper and half of the sliced ginger until a paste is formed. Set aside.

To Cook
Coat a non-stick clay pot with a small amount of cooking oil. Neatly place the uncrushed sliced ginger on the based on the pot and place the celery leaves on top of the sliced ginger.
Using a small mixing bowl, mix sugar, oyster sauce, fish sauce, and soy sauce.
Add the paste from your mortar and pestle into the mixing bowl and mix well.
Add the crab into the mixing bowl, allow to marinate for 10-15 mins, and then remove and set aside.
Drain the glass noodles to get rid of the excess water, then add the glass noodles into the mixing bowl and mix well so they can absorb the sauce evenly.
Place the noodles in your clay pot on top of the ginger and celery leaves. Create a flat top by patting the glass noodles down. Then, neatly lay the crab on top of the glass noodles.
Cook for 15 mins over medium-high heat.
Garnish with celery and serve.

Singapore Hokkien Prawn Mee

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To Make the Broth
In a stock pot, heat the oil and sauté garlic and shallot until fragrant. Add prawn heads and shells, stir-fry until fragrant.
Add the remaining broth ingredients and bring to boil. Lower the heat and simmer for 45 mins.
Strain the broth and bring to boil again. Poach the squid rings slightly, then the prawns.

To Cook the Noodle
Heat pork lard in a pan, stir-fry the egg. Add all the noodles, light soy sauce and minced garlic, stir-fry until well-mixed.
Add the pork belly and seafood, then 2 cup seafood broth and bean shoots. Cook covered for 6 mins and add dark soy sauce for colour. Stir-fry to mix well. Transfer to serving plate and garnish with spring onions and coriander.

Quick and Easy Prawns

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To Prep
Remove veins from the prawns, snip off the pointed ends on the heads and tails. Trim off the legs. Rinse and pat dry.

To Cook
Heat oil in a saucepan or wok. Deep fry prawns for about 30 secs, then remove.
Let the oil heat up again before returning the prawns to deep-fry further. Repeat 3 times, remove and drain well.
Place garlic, chilli and spring onion into a large bowl. Pour in about ⅓ cup hot oil to cook until fragrant.
Add fried prawns and seasonings. Stir briskly to combine well. Transfer to a serving plate and serve immediately.

Pan Fried Fish Fillet with Thai Soybean Chilli Paste

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Sprinkle fish fillet with salt and pepper, then coat with flour. Heat 2 tbsp oil in a frying pan on medium high and pan fry fish fillets until golden brown on both sides, about 2 mins per side. Set aside on a serving plate.
In the same pan, heat 2 tbsp of oil in a frying on medium high heat and sauté garlic and onion until fragrant. Add the Thai soybean chilli paste, Thai sweet chili sauce, salt and sugar. Mix well and bring to a boil.
Pour the sauce over the fried fish. Serve immediately.

Baked Drunken Prawns

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To Prep
Begin by preheating your oven to 180°C.
Rinse your prawns and pat dry with paper towels.
Rinse the goji berries and wipe dry, then soak them in the Shaoxing wine for 10 minutes.
Mix the prawns, goji berries, wine and all the rest of the ingredients in a mixing bowl.
Make a simple pocket using aluminium foil. Make sure the pocket is large enough to contain all the prawns.
Pour the prawns into the aluminium foil pocket and fold the edges to seal.

To Cook
Bake in the oven for 10 minutes and serve when done.

Seafood Hitsumabushi

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To Make the Dashi
Start by adding the water and kombu to a saucepan and bringing to a boil.
When the water is boiling, add the bonito flakes and simmer for 10-15 minutes.
Remove the saucepan from the heat and strain the water.
Combine the marinade ingredients and add the cut fish to marinade for at least 10 mins.

To Serve
Spoon rice in to a large bowl and place the marinaded fish on top. Sprinkle with the seaweed and serve with soy sauce, wasabi and the rest of the dashi.

Tuna Stew

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To Cook
Rub tuna with salt and lemon juice. Let it rest for a moment. Then pan-fry in 3 tbsp of oil until colour changes. Remove from pan and set aside.
In a mortar, coarsely pound together the seasoning ingredients.
In the same saucepan, remove oil residue and add remaining 2 tbsp of oil. Sauté seasoning ingredients, cinnamon and kaffir lime leaves until fragrant. Add water, coconut cream and sweet soy sauce. Bring to the boil.
Add fish and green chillies and cook until sauce is reduced. Remove from heat and serve.

Sweet and Spicy Shrimp Eggplant Curry

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To Cook
Quarter the egg plants lengthwise and cut into 6cm batons. Rub eggplants with ¼ teaspoon of salt. Pan-fry the eggplants with 3 tbsp of oil until all sides are brown. Remove from pan and drain.
Saute the shrimps with 1 tbsp of oil until half cooked. Set aside.
Saute onion and garlic with rest of oil until fragrant. Add curry powder and chili and stir evenly.
Add coconut milk and water then bring to boil. Heat until oil separates.
Add ABC Sweet Soy Sauce, kaffir lime leaves and salt to taste.
Add fried eggplants. Cook over low heat until flavors are absorbed. Add prawns and cook through. Remove from heat and serve.

Lemon Salmon Stew

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To Prep
Rub salmon with salt, 1 tbsp lemon juice, powdered turmeric and minced parsley. Place salmon in flour a few at a time to coat.

To Cook
Shallow-fry until half-done. Remove from pan. Drain.
Sauté onion, garlic and bay leaves with butter until fragrant. Add the champignon mushrooms, stir evenly.
Add chicken stock and cream. Bring to the boil, add the sweet soy sauce and cook until the sauce thickens.
Add remaining lemon juice and marjoram leaves. Lastly, add the salmon and cover the pan with the lid. Cook for 1 min and remove from heat. Cool for a few minutes before serving.

Salmon Sushi Cones (Temaki)

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To Prep
Prepare sushi rice.
Cut nori sheets in half. Place sushi rice and desired fillings onto one side of nori.
Fold the nearest corner of the nori over the filling and start to shape.
The finished hand roll should be shaped conically to prevent any rice from falling out from the bottom.
Serve with wasabi dissolved in soy sauce.