Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Tempura Crabsticks

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To Make Dipping Sauce
In a saucepan, combine all Dipping Sauce ingredients and bring to boil.
Lower heat to simmer until the sugar is dissolved. Turn off the heat and set aside.

To Prep
Heat oil in a wok or saucepan for deep frying.
Sift the plain flour 1-2 times into a bowl.
Add the egg into the ice-cold water and whisk vigorously until well incorporated. Scoop out the foam on the surface and discard.
Pour the egg mixture into the flour slowly, using chopsticks to mix gently. Allow some lumps in the batter and do not over mix.
Sit the bowl in another bowl with ice bath to keep the batter cool.

To Cook
When the oil is hot, dip each crabstick into the batter and place in the oil. Deep fry in batches to avoid cooling the oil too much.
When the tempura crabsticks turn golden brown, remove and drain well. Repeat until all crabsticks are done. Serve with dipping sauce.

Katong Laksa

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To Prep
With a blender, blend all spice paste ingredients, except the dried shrimps and oil, set aside.
Blend the dried shrimps and set aside.

To Cook
Heat oil in a wok, add the blended spice paste and fry for 45 mins. Remove and set aside.
In the same wok, fry the blended dried shrimps until fragrant, add the spice paste back in.
Add ½ of the coconut milk, 1 tbsp at a time, then add laksa leaves.
Add the water along with the reserved dried shrimps water, and the remaining coconut milk. Stirring, boil for 30 mins.
Add puffed tofu and cook for another 10 mins.

To Serve
Place the rice noodles and bean shoots in a serving bowl. Pour in the laksa soup and top with prawns and fish cakes. Serve hot.

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.