To Make
Blench prawns for 1 min. in boiling water with 1 tbsp of Chinese cooking wine and ginger.
In another pot, blench broccoli for 1 min. in boiling water with 1 tsp of salt.
Arrange blenched broccoli around the plate, leaving the centre empty.
Heat peanut oil in a wok, add blenched prawns and give then a quick toss around.
Add 1 tbsp Chinese cooking wine, Lee Kum Kee chilli garlic sauce, ground white pepper and salt to taste, toss to combine and coat the prawns.
Add 1 tbsp of soy sauce, quickly toss around and place prawns in on the plate with the broccoli.
Serve immediately with steamed jasmine rice.
Seafood
Prawn Laksa with Quail Eggs
To Make
Add enough cold water to a small pot to cover the quail eggs and add a splash of white vinegar. Bring to a boil and then add the quail eggs. Boil for 2 min (soft) or 2.5 min (medium). Remove pan from heat and let eggs sit for 1 min. Give eggs an ice bath to stop cooking. Peel and set aside for later.
Add 2 tsp sesame oil, garlic, and finely chopped red onion to a wok on medium heat. Fry for 1 min to soften onions. Add laksa paste, galangal, ginger and fry for 2-3 min to release the flavour. Add chicken stock, lemongrass, kaffir lime, palm sugar, and fish sauce. Bring to a boil and simmer for 2 min.
Add coconut milk, mushrooms, snow peas and bring to a low simmer and simmer for 2 min, stirring gently.
Add 1 tsp sesame oil, tamarind paste and prawns to pan on medium heat and cook the prawns 50%, make sure they are well coated with the tamarind paste. Add the prawns and tamarind, sliced red onion, and most of the chili to the laksa. Simmer for 2 min to finish cooking the prawns.
Cook the rice noodles according to the instructions, drain and plate at the bottom of the serving bowls.
Squeeze some of the half lime into the laksa, stir and taste. Add more lime or fish sauce to taste. Remove the galangal chunks and lemongrass (if used the stalk). Add quail eggs (keep 2 for garnish).
Ladle laksa over noodles. Top with 1 tsp chili oil. Garnish with chili, bean sprouts, Vietnamese mint, coriander, halved quail egg, cucumber and lime wedge. Serve hot and enjoy.
Japanese Summer Udon Salad
To Make
Boil the udon noodles according to the package instructions.
While the noodles are cooking, shred the lettuce and cucumber, and thinly slice the ham and crab sticks.
Once the noodles are cooked, drain and rinse them under cold water until completely cooled.
Divide the cold udon noodles into serving bowls. Top each bowl with the prepared lettuce, cucumber, ham and crab sticks.
Drizzle udon sauce over the noodles. Sprinkle with sesame seeds and add any optional garnishes like green onions and nori strips.
Stir Fry Pipi with Blackbean Sauce & Rice Vermicelli
To Make
Soak the vermicelli noodles in warm water until soft. Drain, then mix with a pinch of salt.
Mince white part of spring onions, and slice the green part into small pieces.
In small bowl, mix the oyster sauce, soy sauce, sugar, salt, white pepper, sesame oil, cornstarch, and 50ml of water together. Set aside.
Place the vermicelli noodles in a fry pan evenly, add in 1 tbsp oil, turn on heat to medium. Slowly pan fry the vermicelli noodles until golden brown on each side. Remove from pan and let it cool down for few minutes.
In the same pan, add in 2 tbsp oil, garlic, ginger, chilli, blackbean, and white part of spring onion. Stir fry until fragrant, add in pipi and 100ml water. Let it cook until all pipi opens or cooked.
While the pipi is cooking, slice the vermicelli and place them onto a plate.
Once pipi opens up, add in the mixed sauce, stir until the sauce slightly thickens. Pour over or next to the vermicelli noodles. Ready to serve, enjoy it.
Mie Goreng (Indonesian Fried Noodles)
To Make
Cook noodles according to package instructions. Drain and set aside.
Mix together the ABC Sweet Soy Sauce, soy sauce, oyster sauce, sugar, chilli sauce (if using), sesame oil and white pepper in a small bowl. Set aside.
Heat 2 tablespoons of oil in a large frying pan over medium heat.
Gently crack the egg into the pan. For sunny side up, cook eggs for 2 minutes until the egg whites start to blister (flip carefully for ‘eggs over easy’). Set aside.
Heat remaining oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook on both sides until slices have turned white.
Add prawns, shallots and garlic, stir-frying for 1-2 minutes until fragrant. Add the carrots and cabbage, cooking until vegetables are tender, about 2 minutes.
Add the cooked noodles to the pan, along with the sauce mix. Toss everything together until the noodles are evenly coated and heated through.
Garnish with spring onions, fried shallots and fried egg. Serve immediately.
Cantonese Sticky Rice
To Make
Wash glutinous and jasmine rice until water runs clear. Add chicken stock and dark soy sauce and cook according to rice cooker setting.https://asianinspirations.com.au/wp-content/uploads/2024/12/Season-Rice.jpg
Heat up wok with 2 tbsp of oil and sauté shallots for 2 mins. Add in garlic and sauté for 1 min. Add in the dried shrimps and fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/12/Fry-Shallots-and-Dry-Shrimps.jpg
Toss in sliced cured pork belly and fry for 30 secs, add in Chinese sausage and stir for 1 min. Add the mushrooms and fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/12/Add-Chinese-Sausage-and-Cured-Pork.jpg
Once rice is cooked, stir to loosen and add 1 tbsp of oil to stop them from clumping. Transfer onto the stir-frying ingredients and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/12/Add-Rice.jpg
Add light soy sauce, oyster sauce, half of chopped spring onions and cilantro, sesame oil and pepper in that order. Mix well and serve hot.https://asianinspirations.com.au/wp-content/uploads/2024/12/Add-Sauces.jpg
Chilli Garlic Prawns
To Make
Mix all the sauce ingredients together until brown sugar has dissolved. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/12/Mix-Sauce.jpg
Pat dry prawns with paper towel. Mix salt and all flour together and coat prawns with the dry mixture.https://asianinspirations.com.au/wp-content/uploads/2024/12/Coat-Prawns.jpg
Heat up wok with some oil. Once hot enough, pan fry prawns until slightly golden. Cook them in 2 batches. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/12/Fry-Prawns.jpg
Using the same wok, add neutral cooking oil and sauté minced ginger for 1 min. Pour sauce over and stir for 30 secs. Toss prawns in and stir to coat.https://asianinspirations.com.au/wp-content/uploads/2024/12/Pour-Sauce.jpg
Serve hot.
Chinese Prawn Cakes
To Make
Cut carrot into quarters lengthwise and blanch in simmering water for 1 min. Drain and cool. Diced them coarsely.https://asianinspirations.com.au/wp-content/uploads/2024/12/Blanch-Carrots.jpg
Wash and dry prawns. Smash each prawn with a cleaver and give them a rough chop. Do not mince.https://asianinspirations.com.au/wp-content/uploads/2024/12/Chop-Prawns.jpg
Place prawns and the rest of the ingredients into a mixing bowl and mix them until well combined. Divide mixture into 8 portions.https://asianinspirations.com.au/wp-content/uploads/2024/12/Mix-Ingredients.jpg
Heat up frying pan with some oil. Once pan is hot, scoop a portion of the mixture onto pan and use the back of a spoon to flatten into a 7cm disc. Fry each side until golden brown and flip over and repeat for the other side.https://asianinspirations.com.au/wp-content/uploads/2024/12/Fry-Cakes.jpg
Serve hot with dipping sauce.
Dry Mee Siam
To Make
Heat up frying pan with some oil and make the egg omelette. Let it cool and cut into strips.https://asianinspirations.com.au/wp-content/uploads/2024/11/Omelette.jpg
Heat up 3 tbsp oil in a wok and sauté chilli paste until fragrant. Add in salted bean paste and continue to fry.https://asianinspirations.com.au/wp-content/uploads/2024/11/Saute-Curry-Paste.jpg
Add in meat and prawns. Stir to coat. Pour in water and mix well.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Meat-and-Prawns.jpg
Toss in rice tofu puffs, rice vermicelli and chives. Stir to coat well. If too dry, add a little more water.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Rice-Vermicelli.jpg
Lastly add bean sprouts. Stir well and serve hot with egg omelette and kumquat.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Bean-Sprouts.jpg
Stir Fry Garlic Clams
To Make
Soak fresh clams with 1 tsp of salt for 2 hours. Rinse thoroughly 2 -3 times and let dry in a colander.https://asianinspirations.com.au/wp-content/uploads/2024/10/Soak-Clams.jpg
Heat up wok with 1 tbsp of oil and sauté ginger, garlic and chillies until slightly golden and fragrant.https://asianinspirations.com.au/wp-content/uploads/2024/10/Garlic-and-Chillies.jpg
Toss in the clams, give them a good stir and add in the white part of the spring onions. Fry for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/10/Add-Green-Onions.jpg
Add oyster sauce, stir again and cover for 1 min.
Add in the Shao Xing wine and the green parts of the spring onions. Stir until well coated and all the clams have opened up.https://asianinspirations.com.au/wp-content/uploads/2024/10/Shao-Xing-Wine.jpg
Serve hot.
Malaysian KL Hokkien Mee
To Make
Marinate pork slices with light soy sauce and a dash of white pepper.
To render pork lard, dice up 150g pork fat and heat up in a small saucepan with water under low heat. Reserve pork lard crisps and oil for later.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-1.jpg
Heat up wok with pork lard and sauté minced garlic for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-2.jpg
Add in marinated sliced pork and cook until it turns opaque.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-3.jpg
Toss in prawns, squid and cabbage, cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-4.jpg
Add in carrot and noodles. Pour in the sauce mix and continue to fry until well coated.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-6.jpg
Add in choy sum and give it a stir before adding in chicken stock, stir and cover. Simmer for 3-5 mins. Garnish with crispy pork lard and serve.https://asianinspirations.com.au/wp-content/uploads/2024/08/HKM-7.jpg
Thai Coconut Scallops
To Make
Add juice of 1 lime over the scallops and let sit for a minimum of 5 minutes while you prepare the rest of the dish.
Blend spinach, makrut leaves and 2 tbsp of oil together in an immersion blender until combined. Strain through a cheese cloth and sit aside.
Heat remaining 4 tbsp of oil in a small pan. Once oil is hot, add curry leaves and fry for 30 seconds, or until transparent and crispy. Remove and sit on a paper towel.
Mix together the coconut cream, lemongrass paste and fish sauce. Set aside.
Finely cut the chillies on an angle, and slice the spring onion into fine long strips, about 3cm in length.
To serve, portion the coconut cream mixture into 4 shallow bowls. Add drops of chilli oil, and makrut oil and gently swirl with the end of a chopstick. Add 6 scallops per bowl, then top with your chillies, spring onion and crunchy curry leaves. Enjoy!