Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Inside Out Softshell Crab Sushi Roll

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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

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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).

Noodle Wrapped Prawns with Dipping Sauce

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To Make
Mix all the dipping sauce ingredients in a bowl and keep aside.
Heat up enough water in a saucepan. Once boiling, add in the noodles and let them cook for 30 secs. Once cooked, transfer into a bowl of cold water filled with ice cubes to stop it from cooking further.
Next, drain the noodles and add a tsp of oil so they don’t stick together.
Gather a bundle of noodles and wrap them around a prawn. Repeat with remaining prawns.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03064-Noodle-Wrapped-Prawns-2.jpg
Heat up a frying pan with enough oil. Check the oil by dipping a chopstick in (if there are bubbles coming off the chopsticks, it means the oil is ready).
Gently slide the noodle-wrapped prawns into the hot oil in a few batches and fry until cooked (3-5 mins) and the noodles are evenly brown on both sides.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03064-Noodle-Wrapped-Prawns-3.jpg
Removed fried prawns and drain them on a wire rack lined with kitchen towel to absorb excess oil.

Udang Masak Lemak

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To Make
Wash the prawns and simply sprinkle some salt over them to clean off any dirt. Then, remove the shell but leave the head and tail intact. Use a sharp knife and slit along the back of the prawn to devein. Set aside when done.
Next, remove soaked dried shrimps from the water (keep soaking water for later use), and transfer to a blender or a mortar and pestle. Slightly pound the dried shrimps until they are fluffy. Set aside.
Blend all the spice paste ingredients together until you get a smooth paste.
Heat up a frying pan with 3 tbsp of oil under medium heat. Fry the pounded dried shrimp until it starts to bubble (about 3-5 mins). Lift up and set aside.
In the same frying pan, heat up another 3 tbsp of oil. Make sure the oil is hot enough. Saute the grounded spice paste until fragrant (about 5-6 mins).
Once fragrant, add in the fried dried shrimp and continue to fry until everything is well combined and fragrant.
Toss in the curry leaves and fry for a few seconds.
Pour in water (soaking water from dried shrimps) and continue to fry the paste.
Pour in coconut cream now and stir until everything is well mixed and the paste starts to bubble.
Gently lay the prawns onto the paste. Cook them for about 2 mins and turn them over and cook for another 2 mins or until cooked. Be careful to not stir them too much to detach their heads.
Once cooked, dish up into a crafted coconut shell bowl and garnish with some kaffir lime leaves.

Chicken and Prawn Wontons in Chilli Oil

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To Make
Combine chicken mince, prawns, ginger, garlic, chicken broth, and Shaoxing wine in a mixing bowl, mixing with chopsticks in one direction until well combined.
Add soy sauce, salt, sugar, cornstarch, sesame oil, and white pepper, and keep mixing. Add green onion (set aside a handful or garnishing) and garlic chives, and continue to mix until well combined.
To make the wontons, spoon 1 tsp of filling in the centre of each wrapper. Wet the edges of the wrapper with water and fold in half from one corner to the other, sealing the edges with your fingers. Then, wet one corner with water and fold so that it crosses over to meet the other corner, gently pressing the corners together to seal.
Bring a pot of water to a boil. Once boiling, add wontons in 2 batches and cook for 8-10 mins. Divide wontons into 4 bowls and reserve some of the liquid.
To finish the wontons, add 1 tbsp soy sauce, 1 tbsp chinese black vinegar and 1 tbsp of the reserved liquid into each bowl. Mix the wontons to coat in the sauce. Spoon over as much chilli oil as you like and garnish with green onions and sesame seeds. Serve.

Thai Red Curry Prawns With Pumpkin

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To Make
Microwave the pumpkin for 3 mins and set aside.
Heat up 4 tbsp of oil on high heat in a saucepan to fry the prawns for 3 mins. Remove from pan and set aside.
Next, add 2 tbsp of oil to a pan and stir fry the red curry paste and ½ tbsp of sugar on low heat until fragrant. Then add in water, milk, and coconut milk and bring to a boil on medium heat.
Add in the rest of the sugar, tomatoes, chilies, kaffir lime leaves, and long beans* and cook for 2 mins on high heat (* vegetables should maintain their crunch after cooking).
Add in the prawns and pumpkin and cook for a further 2 mins.
Garnish with Thai basil and serve with jasmine rice.

Green Curry Fried Rice with Prawns

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To Make
Heat the oil in the wok and add garlic and fry for 30 secs then add prawns and cook until 70% cooked.
Add green curry paste to the wok, stir for a minute then add the Thai eggplant, brown sugar, and oyster sauce. Stir until sugar has dissolved then add cooked rice.
Continue stirring until the rice is well combined with all ingredients. Then add green beans, sliced chilies, and Thai basil leaves.
Stir for 30 secs then put the fried rice onto a serving plate. Garnish with sliced kaffir lime leaf and Thai basil leaves. Enjoy!

Grilled Spicy Prawn Satay Skewers with Hot & Sour Cucumber and Crispy Wonton Salad

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To Make
Thread cleaned Tiger Prawns onto bamboo skewers and marinate with a combination of Peanut Satay Paste, fresh chilli, minced kaffir lime leaves, garlic, ginger, Obento Mirin Seasoning, and sesame oil.
Place prawns on a hot grill or BBQ for 4 mins (they cook quickly).
Once cooked, remove from grill or BBQ and place on a serving platter, drizzle with additional marinade
To make the salad, toss together crispy wonton strips, cucumber ribbons, sliced yellow capsicum, sliced red onion, lime juice, fresh coriander and mint leaves, fresh chilli, sesame seeds, spring onion, sesame oil, and Obento Mirin Seasoning.
Serve on a bowl lined with Oak leaf lettuce.

Grilled Sriracha and Lemongrass Prawns

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To Make
Wash prawns and drain dry. Next, slit the back of the prawn lengthwise, making an incision from the head to the tail using sharp scissors or a knife. Devein the prawns.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03017-Grilled-Sriracha-and-Lemongrass-Prawns-2.jpg
Blend together all the marinade ingredients then place in a large bowl. Place prawns inside the marinade and leave to marinate for at least 1 hour. Brush marinade into the slit to enable prawn flesh to absorb the flavours.
Once marinated, heat up your grill or frying pan and cook prawns until slightly charred on the shells.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03017-Grilled-Sriracha-and-Lemongrass-Prawns-3.jpg
Serve prawns with lime wedges, coriander, and bird eyes chillies.

Mirin Glazed Salmon on Steamed Rice

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To Prepare
Rub salt onto salmon fillets and let it stand for 15 mins. Pour sake over to rinse away the salt. This step is to remove the fishy smell.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03024-MGS-1.jpg
Mix the mirin, soy sauce, and brown sugar together. Place salmon fillets into ziploc bag and pour the marinade over. Seal the bag and marinade the salmon for 60 mins.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03024-MGS-6.jpg

To Cook
Heat a non stick frying pan on medium heat. Place the salmon onto dry hot pan and let them sear for a few minutes on both sides.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03024-MGS-4.jpg
Pour the marinade sauce over and let the salmon cook for another 2 mins. Once the sauce starts to thicken, remove the salmon.
Serves salmon on hot steamed rice and garnish with some chopped spring onions and chilli angel hair.

Thai Pork and Shrimp Dumplings (Khanom Jeeb)

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To Make
In a big bowl, mix all the main ingredients together until well combined.
Scoop about 1½ tbsp of the mixture onto a wonton wrapper and place between your thumb and index finger to mould and crimp around the mixture.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03016-Thai-Pork-and-Shrimp-Dumplings-Khanom-Jeeb-2.jpg
Place completed dumplings on lined bamboo basket.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03016-Thai-Pork-and-Shrimp-Dumplings-Khanom-Jeeb-3.jpg
For the garlic oil, heat up oil in a small saucepan and fry garlic slices until golden brown. Once fried, separate the garlic slices and oil.
Brush garlic oil on top of each dumpling and steam for 8-10 mins or until cooked through.
To make the dipping sauce, combine all the dipping sauce ingredients and mix well.
Garnish dumplings with fried garlic slices and cilantro, and serve with dipping sauce.

Singapore Laksa

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To Make
To make the prawn stock, heat up a large heavy bottom pot with oil and fry the prawn shells until they dry up.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03014-Singapore-Laksa-3.jpg
Next, pour in the water and let it come to a boil. Once boiling, reduce to low heat and simmer for 1 hour, covered. Once the stock is ready, remove the prawn shells.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03014-Singapore-Laksa-4.jpg
Next, blend together all the spice paste ingredients until you get a smooth wet paste. Heat up oil in a soup pot (once it starts to smoke) then sauté the spice paste on medium heat until you see the oil bubbling.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03014-Singapore-Laksa-5.jpg
Then, add in coconut milk, prawn stock, fish sauce, salt and gula Melaka. Let it come to a boil and add in tofu puffs. Let it simmer for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2022/09/R03014-Singapore-Laksa-6.jpg
In a separate pot, cook laksa noodles, fish cakes and and bean sprouts.
To assemble, place a portion of noodles into bowl, scoop laksa broth over and garnish with hard boiled egg, tofu puff, sliced fishcakes, blanched bean sprouts, laksa leaves and sambal.
For the sambal, prepare ahead by sautéing all the ingredients except tamarind paste. Once it is about to be ready add in tamarind paste and season with salt and sugar. Serve sambal on the side.