To Make
Marinate shrimps with marinade ingredients and set aside for 10 mins.
Meanwhile, heat up a saucepan of water to a boil, add ½ tsp salt and ½ tsp oil and blanch snow peas and carrot for 1 min, lift up and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/06/SPP-1.jpg
Switch off fire and toss in the mushrooms and blanch for 30 secs. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/06/SPP-2.jpg
Heat up wok with 2 tbsp cooking oil and do a quick fry of marinated shrimps till 70% cook around 2-3 mins. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/06/SPP-3.jpg
In the same wok, add 1 tbsp cooking oil and sauté ginger, garlic and spring onions on medium heat for 1-2 mins.https://asianinspirations.com.au/wp-content/uploads/2023/06/SPP-4.jpg
Toss in snow peas, carrots and mushrooms. Stir for 1 min.https://asianinspirations.com.au/wp-content/uploads/2023/06/SPP-5.jpg
Add in the half-cooked shrimps and continue to stir for 2-3 mins.https://asianinspirations.com.au/wp-content/uploads/2023/06/SPP-6-1.jpg
Mix all sauce ingredients together and pour over the shrimps and vegetables. Stir for 1 min and splash in a little bit of Shaoxing wine and sesame oil. Serve hot.
Seafood
Prawn Tempura Soba Salad
To Make
Make 3 to 4 horizontal shallow slits along the underside of each prawn. Turn the shrimp over. Press down firmly on the shrimp.
In a bowl, add ½ cup tempura batter mix with prawn and mix thoroughly.
In a separate bowl, mix remaining tempura batter mix with water to make dipping batter.
In a medium pot, heat 3cm of oil to 180°C.
Add shrimp into dipping batter. Pick up shrimp by the tail and let excess drop off for 1-2 seconds.
Hold shrimp by tail in slowly place in hot oil, holding it for a few seconds, before fully dropping it in. Fry for about 2 mins or until golden brown and cooked. Continue frying prawns in batches.
To make dressing, mix Kewpie Japanese Dressing Sesame Soy and Kewpie Mayonnaise Wasabi Flavour.
Plate soba noodles on serving dish, garnish with pea sprouts and serve with shrimp tempura and dressing alongside.
Vietnamese Rice Paper Rolls
To Prepare Rice Paper Rolls
In a pan with oil, fry tofu for a few minutes on both side until golden brown.
Meanwhile in a small bowl, combine all the dipping sauce ingredients together. Mix until the sugar is dissolved. Taste and adjust seasoning to your preference.
Place noodles in boiling water for about 3 mins. Loosen up noodles with tongs. Drain well and set aside.
Place warm water in a large bowl and stir through the coconut milk. Dip the rice paper in warm water and remove immediately. Place rice paper on a clean chopping board or plate.
Layer the tofu and prawns, lettuce, cucumber, herbs, carrot, cucumber and vermicelli at the end of the rice paper closest to you, bring the end of rice paper over ingredients, then fold the two sides of the rice paper into the middle to enclose the fillings and roll up the rice paper roll tightly.
Serve rice paper rolls with dipping sauce and crushed peanuts.
Gochujang Seafood Fried Rice
To Prepare Seafood Gochujang Fried Rice
Marinate the prawns and scallops with potato starch and pepper for 10 mins.
Heat up frying pan with 2 tbsp cooking oil and pan fry prawns and scallops till slightly brown on both sides. Remove and set aside on a platter.https://asianinspirations.com.au/wp-content/uploads/2023/05/SFR-2.jpg
Toss mussels and clams into the same frying pan with ¼ cup of water and cook for 3 mins covered. If some mussels haven’t opened, allow them to cook for a further 1-2 mins. Remove and set them aside on the same platter.
For the mussels, remove one side of the shell.https://asianinspirations.com.au/wp-content/uploads/2023/05/SFR-3-2.jpg
In a clean frying pan, add 2 tbsp of oil and sauté onion and garlic for 2-3 mins. Add in spring onion and cook for 1 min.https://asianinspirations.com.au/wp-content/uploads/2023/05/SFR-1-1.jpg
Add in gochujang and stir it in the pan.https://asianinspirations.com.au/wp-content/uploads/2023/05/SFR-4-1.jpg
Add in cooked rice and stir till well coated with gochujang and onion mix. Add in light soy sauce and stir for a min.https://asianinspirations.com.au/wp-content/uploads/2023/05/SFR-5.jpg
Place the seafood on top of the rice and cover the pan with a lid. Cook on medium heat for 3 mins. Drizzle sesame oil around before switching off the fire.https://asianinspirations.com.au/wp-content/uploads/2023/05/SFR-6-1.jpg
Garnish with toasted sesame and chopped spring onions.
Thai Seafood Laksa
To Make
Heat a bit of oil in a wok over medium-high heat.
Add in the laksa paste and stir-fry for 1 min.
Next, add in the water and bring to the boil, then add the coconut milk and simmer for 2 mins.
Add the eggplant and simmer for 2 mins. Then add in the crab, prawns, squid, and mussels cook for 2 mins. Then add the deep-fried tofu and 1 tsp of fish sauce, and cook for 5 mins.
Blanch the noodles for 15 seconds and place in a bowl, and top with the bean sprouts and the fresh herbs.
Pour the laksa soup over the noodles, then add the seafood on top.
Garnish with slices of chilli.
Singaporean Char Kway Teow
To Make
Mix all the sauce ingredients together and set aside.
If using a small wok or fry pan, make it is recommended to make one serving at a time. Heat up wok or fry pan with half the cooking oil on medium heat. Sauté half the garlic for 30 secs, toss in half the prawns and half of the lap cheong. Cook for 1 min while keep stirring.https://asianinspirations.com.au/wp-content/uploads/2023/05/CKT-1.jpg
Toss in half the flat rice noodles. Spread them out and let them sear for 30 secs without stirring. Stir them around and pour in half the sauce and a dash of pepper. Stir to coat.https://asianinspirations.com.au/wp-content/uploads/2023/05/CKT-2.jpg
Add in half the chives, stir for 30 secs. Crack in an egg in the centre, break up the yolk and spread out and let it fry for 30 secs. Scramble the egg and stir in the rest of items together.https://asianinspirations.com.au/wp-content/uploads/2023/05/CKT-4-1.jpg
Toss in half the bean sprouts, stir for 15 secs and serve onto serving plate.https://asianinspirations.com.au/wp-content/uploads/2023/05/CKT-5-1.jpg
Continue to cook the second serve in the same sequence.
Serve while hot with sambal chilli and lime.
Korean Seafood Pancake (Haemul Pajeon)
To Make
In a bowl mix plain flour, tempura flour and potato starch with water until smooth.
To the batter, add in the green onions, mixed seafood and optional vegetables.
Heat 3 tbsp oil to a heated pan and ladle 1 cup of batter to the pan.
Swirl the batter around the pan until the pancake is round.
Cook over moderate heat until pancake is golden and crispy around the edges. Flip the pancake and cook the other side until golden and crispy.
Repeat with the remaining batter for the second pancake.
To make the soy dipping sauce, combine all the sauce ingredients together and mix well. Serve pancakes with soy dipping sauce.
Mohinga
To Make
In a small and dry frying pan, toast chickpea flour under low heat, stirring often until it turns slightly golden brown. Set aside. Do the same for the rice flour. Set aside and let them cool down.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-1.jpg
Blend lemongrass, chilli, onion, garlic and ginger in a food processor or pound using a pestle and mortar into a fine paste.
Heat up 2 tbsp of oil in a medium soup pot over medium heat and sauté the lemongrass chilli paste, turmeric, and paprika powder for 6 mins until the paste starts to caramelise.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-2.jpg
Add in the mackerel together with the brine and cook for 5 mins. Add in the toasted chickpea and rice flour and continue to stir.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-4.jpg
Pour in the water and fish sauce and bring to a boil. Simmer for 15 mins.
Toss in the whole shallots and continue to simmer for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2023/03/MHG-5.jpg
To prepare the vermicelli, soak with boiling water for 7-10 mins or until vermicelli are soft. Drain away the water.
Divide vermicelli among 2 bowls and ladle over the fish soup (leaving the whole shallots behind) and garnish with coriander, eggs, sliced red onions, chilli flakes, lime wedges and fried shallots.
Crispy Sweet Garlic Chilli Prawn
To Make
Pre-heat air fryer at 180 degree Celsius.
Butterfly the tiger prawns. Place them in a mixing bowl and season with salt and pepper and 2 tsp of vegetable oil.
Stir until prawns are evenly coated.
Place prawns in the air fryer and cook for about 5 mins. Check at the 5 minute mark and give them a toss.
Once prawns are cooked, heat a wok with remaining 2 tsp of oil and fry the minced garlic and sliced chilli on medium-high heat.
Add in the cooked prawns and tossed with the garlic and chilli.
Add the sweet soy sauce and stir well, then add the sliced spring onion.
Now on higher heat, add in the Shaoxing wine and deglaze the wok.
Sesame Tuna Bites with Wonton Crisps
To Prepare Tuna
Dice tuna into approx. .5mm cubes and place in a glass mixing bowl.
Add in the sesame oil, peanut oil, bonito furikake seasoning and spring onion to the bowl and mix lightly to combine. Cover and refrigerate until ready to serve.
To Make Wonton Crisps
Preheat air fryer to 175 degrees Celsius. Separate the required wonton sheets and cut them diagonally into two triangles.
Lightly brush with sesame oil and sprinkle with a touch of sea salt.
Place flat into the air fryer without the wrappers touching and air fry for about 2 mins or until a light golden colour.
Once cooked, place on a wire rack to cool and repeat the steps for the remaining wonton wrappers.
To Assemble
Teaspoon a good bite size heap of tuna mix onto individual wonton crisps with your choice of garnish (micro herbs, dill, etc.). This recipe makes about 25 tuna wonton bites.
Crispy Deep Fried Oyster
To Make
Preheat vegetable oil for deep frying to 180 degrees Celsius.
Season the oysters with lemon juice, salt and pepper.
Coat the oysters with flour, and then coat with beaten eggs, and then coat with panko bread crumbs.
Once coated with panko bread crumbs, coat the oysters one more time in the egg and then with the panko bread crumbs.
Once oil is ready, add oysters into the oil and deep fry for about 3 minutes, until the oysters are golden and crispy outside.
To make the dipping sauce, mix together the Kewpie mayonnaise and Dijon mustard in a bowl.
Clam Pad Prik King
To Make
In a large wok, on low heat, add 2 tbsp of oil followed by Valcom Red Curry paste.
Stir well for 1 min, bring to medium heat and stir for another minute.
Bring to high heat and add in the clams. Stir well and let cook for 2 mins.
Next add in the green beans, kaffir lime leaves, palm sugar, chilli and 2 tbsp of water. Stir well to incorporate everything with the sauce and let cook for 3mins or until the clams have opened.
Serve with steamed rice.