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.
Seafood
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.
Sesame Prawn Toast
To Make
To make the prawn paste, finely mince the prawns with a butchers knife. Once there are no large chunks of prawn left and it resembles a paste, add into a bowl.
In the bowl, add in the garlic, ginger, spring onion, coriander, Lee Kum Kee premium soy sauce and sesame oil and mix to combine.
Cut the crusts off of bread slices and spread an even amount of paste on each slice, gently pressing the paste down into the bread to adhere the prawn with the bread.
Add the sesame seed mixture to a rimmed plate with a surface area large enough to fit the bread. Press the prawn side of your bread down into the sesame seeds to cover the prawn paste completely. Then, move the bread to chopping board, prawn/sesame side up, and cut down the centre into two even halves.
Whisk an egg in a large flat bowl or baking tray. With the prawn bread, dunk the exposed bread base into the egg to coat. Do not cover the sesame seed side in the egg.
Place bread slices into an air fryer and cook for 7 mins at 185 degrees Celsius.
Whilst the toast cooks, mix the ABC extra hot chilli sauce and Japanese mayonnaise together.
Remove the toast for the air fryer. To serve, place the bread with chilli mayo and garnish with cucumber, coriander and red chilli slices.
Bento Inspired Seafood Bowl
To Make
Bring a small pot of water to a rolling boil. Turn the heat down to low, and carefully add an egg to the water. Immediately turn the heat right back up. For a soft boiled egg, boil for 6 ½ minutes.
While your egg is cooking, prepare an ice bath. Once timer is up, turn off the heat and (carefully) add the egg to the ice water. Let it cool for 5-10 minutes, and peel away the shell.
To make the egg into a flower, simply lay out some cling wrap with 5-6 baking sticks spaced out horizontally on top. Lay the egg on, and roll it up so that the sticks and cling wrap evenly surround the egg. Carefully use two rubber bands and tie together the sticks at each end so it pinches all around the egg. Let it sit for at least 3-4 hours to keep its shape.
Meanwhile, cook 1 1 cup of short grain rice according to the instructions on your rice cooker. To cooled rice, add soy sauce, sesame oil, as well as a splash of rice wine vinegar.
Lay out some cling wrap, and scoop a bit sized amount of rice onto it. Cover the ball with the cling wrap, and tighten it so it forms a cleaner ball shape. Repeat 6 times for the small rice balls, and make a large one for the head of the bear. Keep in the fridge for at least an hour.
After refrigerated, unwrap and place the big rice ball in your bowl as well as two small ones on top of it for the ears. Place a couple big leaves of cabbage into the perimeter of the bowl as if it were to cup the contents.
To Assemble
Chop up cucumber and carrots into slices about a ½ centimetre thick. Use either a knife or a small cookie/fondant cutter to create little flower shapes out of the carrot, as well as two small circles of cucumber for the ears. Lay sliced cucumber into the bowl slightly flat but layered (like a ratatouille). Squeeze some siracha mayo on top to decorate.
To make an avocado rose, peel half an avocado and slice it thinly in the direction of its width. Very carefully, start spreading the avocado at a diagonal angle. Continue spreading until it’s quite long, and start to roll the line in on itself. Continue until you’ve rolled up the whole avocado and you have a rose. Use a large knife to slide under it to transfer it into the bowl. Add some optional caviar in its centre.
Start adding your sashimi and prawns.
Unwrap your flower egg, and slice it in half. Place it into the bowl as a little companion the rice bear.
Add purple cabbage and fill in areas of the bears belly that haven’t been filled yet, alongside with some sliced pickled ginger.
To make rice ball bear paws- two at the top and two at the bottom. Start cutting out some small circles of Yaki Nori for the paw prints as pictured, as well as a mouth and eyes for the bear and egg friend. Apply to surface with tweezers if needed.
Place the rest of your flower carrots on top to decorate, as well as any decorative flowers if desired. Experiment with placements to see what looks good.
Serve with some Kewpie Sriracha mayonnaise and soy sauce as a side.
Deep Fried Small Whiting with Vinegar Salad
To Make
Lightly coat fillets with flour, then fry in oil preheated to 180°C.
Combine dressing ingredients and navel juice in a pot and bring to a boil. Remove from heat and cool.
Combine whiting, salad, and dressing in a container and leave in the fridge to cool.
Inside Out Softshell Crab Sushi Roll
To Prep Soft Shell Crab
Remove the gills underneath the shell. Wrap with paper towels and press with some weight to squeeze some excess liquid out of the crab.
Coat lightly with corn flour and fry in oil preheated to 180°C until crispy.
To Prep Sushi Rice
Wash rice with cold water until the water becomes clear. Cook the rice and place it in a tray.
Evenly spray sushi vinegar on the hot rice and cool until 38°C.
To Make Sushi Roll
Place a sheet of nori on a makisu / cling film. Lay a thin layer of sushi rice on top then flip the nori sheet over.
On the centre place ingredients in a line leaving at least a 1/4 of space both top and bottom. Start with some siracha mayonnaise, tobiko, vegetables, and softshell crab (cut in half).
Carefully roll into a cylinder and coat the outside with tobiko. Cut each roll into 8 portions and serve with sliced pickled ginger.
Tip: Replace tobiko with black and white sesame seeds, to your liking.
Asian Grilled Salmon Skewers
To Make
Mix all the marinade ingredients in a bowl and set aside.
Cut the salmon fillets into 3-3.5cm cubes, then place them into the marinade and leave to marinate for 10-15 mins.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03066-Asian-Grilled-Salmon-Skewers-2.jpg
Preheat your oven to 200°C. Once the temperature is reached, turn your appliance to its grill function.
String the marinated salmon cubes onto the bamboo skewers leaving some space in between the cubes. Place skewers on a tray lined with aluminum foil.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03066-Asian-Grilled-Salmon-Skewers-3.jpg
Grill salmon for 18-20 mins.
Serve hot with toasted sesame seeds and lime wedges. Additionally, serve on rice with blanched bok choy (optional).