Discover the authentic in Asian cuisine food
To Prep
In a bowl, mix sweet chilli sauce, soy sauce and ABC Sweet Soy Sauce. Add prawns and cover allowing to marinate for 15 mins or longer.
Thread the prawns onto the skewers, 3 pieces to one stick.
To Cook
Grill the skewered prawns for 6 mins on a hot grill or BBQ turning often and basting with remaining marinade. Garnish with sprigs of mint and serve.
To Prep
You can add some seasoning by beating in some sugar or herbs and spices such as chilli powder into the egg. This step is optional.
Pull apart a sheet of spring roll skin and lay on a flat surface. Using a brush, brush sheet with the beaten egg.
Carefully lay pieces of seaweed onto the spring roll skin until it is covered in seaweed. Then brush on some more beaten egg onto the seaweed.
Sprinkle some of the sesame seeds on top of the seaweed. Take care not to sprinkle too much as it will stop the next layer of spring roll skin from sticking.
Place a second layer of spring roll skin on top of the seaweed.
Make sure there are no are bubbles on either side. Use your hands to squeeze out any air bubbles caught in the layers of spring roll skin.
Using a sharp knife, cut the sheet of spring roll skin into 8 equal sized strips. Then stack them on each other and cut crosswise into 3 sections.
Next, we want to tie these seaweed crackers into knots. This helps the layers stick together when frying and also gives the crackers and interesting shape.
Cut an incision in the middle of each cracker about 3-4cms long. Then fold one end into this incision and pull out to make a knot. However, this knotting process is also optional and the crackers can be fried as is.
To Cook
Heat up some oil in a wok or deep pan on medium heat. Once the oil is sufficiently hot, start to deep fry the crackers until they are golden brown.
Drain the crackers and lay them on paper towels to absorb any excess oil.
Allow them to cool to room temperature before serving. They can also be stored in airtight containers.
To Prep
In a large container, combine the clams, 1 tbsp of salt and enough water to cover the clams.
Let the clams soak in the water for at least 2 hours before draining them and rinsing them.
After the clams have been rinsed, boil some water and pour them over the clams to open them slightly so that they release any of the dirt within them.
To Cook
In a large pan or wok, heat up about 2 tbsp of oil and stir-fry the ginger, chilli, garlic and white parts of the spring onions until they become fragrant.
Add the clams in to the frying pan and season with the salt and Shaoxing wine before tossing the clams until all of the ingredients have combined.
After the ingredients have been thoroughly combined, remove the clams from the pan and serve garnished with the rest of the spring onions.
To Prep
In a small bowl, combine the Chilli Sauce ingredients and mix well. Cover with a wrap and set aside.
To Cook
Heat the oil in a pot, sauté garlic until fragrant, then add in the chilli bean paste, pickled vegetables, soy sauce and sugar. Stir for 1-2 mins until fragrant.
Pour in the soup and bring to boil.
Add in the seafood and cook until done. When the seafood are almost done, add in the enoki mushrooms. Turn off the heat.
Boil water in another pot and cook the noodles according to packet instructions. When the noodles are almost done, add in the chrysanthemum garlands. When everything is cooked, remove and drain well.
To Serve
Place noodles into serving bowl and arrange the vegetables and seafood on top. Ladle in the soup and serve with chilli sauce added to the bowl or at the side.
To Prep
Add egg white, salt, Shaoxing wine and 1 tsp cornflour in a large bowl. Mix well and add prawns. Coat prawns in mixture. Cover in cling wrap and place in the fridge for 1 hr.
Steep tea in hot water. Strain tea leaves and set aside. Set tea aside to cool.
To Cook
Combine remaining cornflour with 1⁄3 cup tea.
Hot oil in a wok on medium-high heat.
Add prawns and stir fry until half-cooked.
Pour in tea and cornflour mixture and cook until sauce thickens.
Stir through tea leaves and remove from heat. Serve immediately.
To Cook
Heat oil in a pan over medium heat and sauté garlic until fragrant. Add in prawns and stir fry until almost pink.
Toss in coriander and give a quick stir. Mix in Sichuan Hot and Spicy Sauce and spring onions. Stir well until heated through. Serve.
To Cook
Heat up a pan on medium heat. When it is hot, add some cooking oil. Add the garlic and stir-fry until fragrant.
Turn the heat up to high and add the fish cake. Stir-fry for approximately 1 min.
Add the bok choy, salt, chicken powder and Shaoxing wine.
Stir-fry for approximately another 1 min.
Plate up and serve while hot.
To Prep
In a bowl, season prawns with white pepper and salt. Sprinkle with corn starch and mix until well combined.
Cut through the Chinese cruller until about ½ way through in depth. Stuff the prawn mixture into the slit.
To Cook
Heat up oil in a wok or deep pan and shallow fry the stuffed Chinese cruller until golden brown. Drain and leave to cool slightly.
Cut the stuffed Chinese cruller into desired lengths and serve with dipping sauces.
To Cook
Season prawns with a pinch of salt.
Place all sauce ingredients in a small pot and bring to a boil. Set aside.
Sift flour, baking powder and salt into a large bowl. Mix eggs with iced water and sake then, pour into flour mixture. Stir the bowl 10 times lightly in circular motion.
Heat enough oil for deep frying and sesame oil in a wok over medium high heat. Meanwhile, place prawns and vegetables into a bowl and dust with corn starch, coating ingredients well. Pour batter over the ingredients and mix gently. Ladle a scoop of ingredients into a wire sieve and drain off excess batter. Carefully place the battered ingredients into the hot oil and work quickly to collect pieces of stray ingredients into a big piece using chopsticks. Once the fritter is golden browned, dish out and drain off excess oil by placing the fritter on paper towels. Repeat with remaining battered ingredients.
To serve, reheat sauce. Meanwhile, divide rice into individual serving bowls. Pour some sauce over the rice. Top each bowl with a fritter and drizzle with more sauce. Serve immediately.
To Prep
Combine flour, 1½ tsp salt, turmeric, cayenne, spring onions, egg, soda water and iced water in a bowl and mix until just blended. Do not overmix. The batter will be slightly lumpy. Add 1 tbsp iced water at a time if the batter is too thick.
Place prawns in a separate bowl and season with a pinch of salt and black pepper. Add 120ml batter over the prawns and mix well to coat evenly. Then, add sweet potatoes to the bowl of remaining batter and mix well.
To Cook
Heat enough oil for deep frying in a wok or deep-frying pan over high heat. Place round metal rings into the oil and pour in the sweet potato batter into each metal ring and top with a battered prawn each. Fry until golden browned and cooked through. Drain off excess oil. Repeat with remaining batter.
Serve with lettuce leaves and sweet chilli sauce.
To Make
Place water, dried anchovies and kelp in a sauce pot and bring to a boil. At the same time, bring another small pot of water to boil to cook the noodles. Simmer the broth for 15 mins. Boil the noodles until cooked, about 2-3 mins. Drain the noodles and run through with cold water. Set aside.
Discard dried anchovies and kelp from the broth. Season with soy sauce and salt and bring to a boil. Put in shiitake mushrooms, zucchini and carrots and cook for 2 mins. Add pipis and prawns and boil until cooked through, about 1-2 mins.
Add cooked noodles into the broth and gently stir. Boil for 1 min to warm up the noodles.
Transfer noodles to individual bowls and serve with spring onions.
To Prep
Combine all the ingredients for the dipping sauce and mix until the sugar has dissolved.
Set it aside for serving later.
To Cook
Combine the minced pork and shrimp in a mixing bowl.
Season with salt, pepper and sugar before adding the shallots and garlic.
Next, add the shredded vegetables, mushrooms, and glass noodles and mix well.
Mix in the egg white and let the spring roll filling sit for 10 mins.
Soften the rice paper wrapper with a damp cloth. Then, scoop a spoonful of the filling on one edge of the rice paper wrapper.
Roll up the wrapper like you would roll a burrito but with the ends of the wrapper tucked in.
Heat up some oil in a pan over medium heat. Fry the spring rolls until they are golden brown.
Remove the excess oil from the cooked spring rolls using a paper towel.
Serve the spring tolls hot with the dipping sauce.
