Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Wonton Soup

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To Make the Wontons
In a mixing bowl, combine the pork filling ingredients and cover with cling wrap before letting marinate in a fridge for at least 20 minutes.
While the pork marinates, dice the prawn meat in to small sections and then add the rest of the seasoning. Mix well and cover the prawns with cling wrap before letting them chill in a fridge with the pork for 10 minutes.
After the meats have marinated, combine them together. Place a wonton wrapper on to a work surface and then spoon a teaspoon of the filling in to the centre.
Using a bit of water, wet the edges of the wrapper before folding the wrapper over the filling to enclose it.
Repeat with the rest of the filling.

To Make the Soup
In a large saucepan, bring the chicken stock to a boil.
Add the choy sum in to the boiling stock and cook until softened before adding the sesame oil and salt and white pepper to taste.
Set the soup aside while cooking the wontons.

To Cook the Wontons
In a large pot, bring water to a boil. Place each wonton in to the pot individually and stir them to make sure that they don’t stick to the pot.
When the wontons begin to float, remove them from the pot and transfer them in to bowls to serve.
Ladle some of the prepared soup in to the bowls and place on some of the choy sum on top.
Sprinkle on some of the cut spring onions and serve.

Steamed Egg Bean Curd with Shrimp

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To Cook
Mix mashed shrimp with marinade ingredients until well combined.
Sprinkle egg bean curd with a little corn starch. Spread mashed shrimp onto each egg bean curd.
Steam egg bean curd over high heat for 8 mins until cooked. Remove.
Pour hot oil and soy sauce over steamed bean curd and serve hot. Garnish with spring onions and red chillies.

Stir Fried Rice Vermicelli with Seafood

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To Cook
Cook the rice vermicelli in boiling water according to packet instructions or until soft. Drain.
Heat up oil in a pan and stir fry shrimps and squid until cooked. Add bell peppers and carrots, toss for 1 min.
Add cooked rice vermicelli and seasoning mix ingredients. Stir well and heat through. Serve.

Stir Fried Squid with XO Sauce

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To Cook
Blanch squid in boiling water. Drain and set aside.
Heat oil in a pan and sauté onions and red chillies until fragrant. Toss in cucumbers and stir fry for 1 min.
Add in blanched squid. Stir in seafood XO sauce and oyster sauce. Cook until heated through. Transfer to a serving plate and serve.

Japanese Salmon Bowl

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To Cook
Heat oil in a pan over medium-high heat. Season salmon fillets with salt and pepper. Place salmon skin side down and fry for 2-3 mins, or until skin is crispy. Turn over and cook for 1-2 mins, or until cooked.
In a small bowl, combine Japanese mayonnaise and sriracha.
To assemble, add cooked soba noodles into a bowl. Top with carrot, red cabbage, edamame, salmon, radishes, nori and avocado. Sprinkle with toasted black and white sesame seeds. Drizzle over sriracha mayonnaise and serve.

Tempura Prawn Soba

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To Prepare
For the stock, combine the water and kombu in a pot to soak for 30 mins. Prepare all the ingredients.
Prepare the shrimp for cooking by making small cuts in the prawn and straightening the prawn flesh.
Add the flour, baking powder, ½ tsp salt and chilled water in a bowl and combine until the mixture is smooth.
Cover the shrimp in batter and deep fry. When it is cooked, ensure that no excess oil is on the shrimp.
Bring the 500ml water to a boil on medium heat.
As the water approaches a boil, remove from heat and add the bonito flakes.
Return to heat and simmer for 1-2 mins, ensuring it does not boil.
Strain the stock into a pot and add the salt, soy sauce, mirin and sake. Once the soup has boiled for 1-2 mins, remove it from heat.
Cook the soba noodles according to the packet instructions.
Divide the prawns, soba noodles and soup between the two bowls and add spring onions for garnish.

Cantonese Salt and Pepper Squid

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To Prepare
Clean the squid well, removing any dark spots. Cut the squid into desired pieces and make sure the squid pieces are dry.
Prepare all the ingredients according to the ingredient list.
Marinate the peppers with salt and pepper for around 10 mins. Add starch and egg, mix well.
Heat up oil in a deep wok or pan until it reaches 170℃. You can test the oil temperature by adding one piece. The squid should float to the top of the oil. Cook in small batches.
In a wok, place 1 tbsp cooking oil and fry garlic, fresh pepper and onion until it is aromatic. Season with salt and pepper. Mix all the ingredients with the squid.
Serve and eat while it is still hot.