Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

Spicy, Sweet & Sticky Air Fryer Prawns

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To Prep Prawns
Wash prawns and sprinkle with salt. Leave to sit for 10 mins. Wash away salt and let prawns drip dry.
Butterfly the prawns. Start off by using a pair of scissors to make a slit at the top of the prawn in the middle of the shell lengthways. Devein prawns.https://asianinspirations.com.au/wp-content/uploads/2023/10/SSSP-1-Large.jpg
Following that slit, use a knife and slice along the spine of the prawn from the top all the way to the bottom.https://asianinspirations.com.au/wp-content/uploads/2023/10/SSSP-2-Large.jpg

To Cook
Mix all the marinade ingredients together except lime and bird’s eye chillies.
Brush prawn flesh with sauce and lay them on the air fryer basket.https://asianinspirations.com.au/wp-content/uploads/2023/10/SSSP-5-Large.jpg
Air fry for 8-10 mins at 180°C and baste with more sauce midway.https://asianinspirations.com.au/wp-content/uploads/2023/10/SSSP-6-Large.jpg
Cook the remaining sauce in a saucepan and add lime juice when the sauce starts bubbling. Pour into a small serving bowl and with sliced bird’s eye chillies.https://asianinspirations.com.au/wp-content/uploads/2023/10/SSSP-8-Large.jpg
To serve, cut the pineapple into tiny cubes. Place air-fried prawns on top of the pineapple cubes.

Vietnamese Pancake (Banh Xeo)

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To Prep
Add the rice flour, coconut milk, salt and water into a large mixing bowl. Whisk gently to combine. Add turmeric and spring onions. Allow to sit for 30-60 mins.
In the meantime, combine nuoc cham sauce ingredients in a bowl. Stir through and set aside.
To Cook
Heat a 28cm non-stick pan over high heat. Saute 3-4 pork belly strips and few slices of onions in the pan. Then scatter 1 tbsp of mung beans across the pan.
After a minute, turn the pork belly over to cook on the other side. Add 3 prawns to the pan to cook.
Measure out half a cup of batter and gently pour into the hot pan, while swirling the pan around to spread the batter thin and even. You should see bubbles forming on the surface.
After 2 mins, heat still on high, trickle 1 tbsp oil from around the side of the pan for the oil to flow onto the pancake sides and start to sizzle and crisp. Let it cook for another 2-3 mins. Check under the pancake, it should be a deep golden brown, light and crispy. If it isn’t yet, leave to cook for another minute.
Scatter a small handful of bean sprouts onto the pancake, and fold the pancake over in half and slide onto a serving plate.
To serve, cut a small piece of the pancake with the fillings and place onto a lettuce leaf. Add mint and coriander, and roll it in half. Enjoy with the nuoc cham dipping sauce.

California Maki Sushi

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To Make Sushi Rice
In a pot, bring sushi rice and water to a boil, lower heat and simmer for 12-14 mins. Remove from heat and let stand covered for 5-10 mins.
Move cooked rice into a big bowl to fluff up the rice.
Add in powdered sushi mix and mix well. Let rice cool.

To Cook Egg omelette
Beat eggs with all the ingredients till well mixed.
Heat up tamagoyaki pan with some oil and pour egg mixture over. Cover and cook under low heat till surface is drying up, then flip over. Continue to cook the other side for another min and remove to cool.

To Make Maki Sushi
Place nori sheet shiny side down on bamboo mat and spread rice all around, leaving 1cm space around the edge.
Arrange 1 cucumber stick, 2 crab sticks, 1 carrot stick and 1 egg omelette strip in the centre of the rice.
Bring the bamboo mat forward while using fingers from both hands to press the filling in, gently rolling the mat and adding a little pressure to wrap in the fillings.
Roll and press to seal the nori at the edge, then use both hands with a little pressure to firm up the roll.
Remove sushi from bamboo mat. Rub a little oil on a sharp knife to cut roll into 6 to 8 slices.
Serve with soy sauce, wasabi and pickled ginger.

Pan Fried Rockling with Curry Sauce

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To Make
Heat enough oil and butter in a pan over medium heat. Pan fry rockling fillets for 3-4 mins each side or until cooked through. Set aside.
To make the sauce, cook onion, capsicums, mushrooms and asparagus in a pan. Then add wine, stock/ water, and mirin, and bring to boil. Turn off heat, add into S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until mixture is cooked through.
To serve, pour sauce over the rockling and garnish with parsley and tomatoes.

Air Fryer Oat Butter Prawns

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To Make
For dipping sauce, combine ABC Sweet Soy Sauce Kecap Manis, ABC Extra Hot Chili Sauce, rice wine vinegar and sesame oil with a pinch of white pepper in a small bowl and set aside.
In a large bowl, add egg, cornflour, plain flour and a pinch salt and white pepper. Stir into a batter, set aside.
In a large frying pan, melt butter over medium heat. Once butter is sizzling, add curry leaves and chillies, stir through for 1 min before adding oats, milk powder and sugar. Stir around the pan to toast evenly and gently for 2-3 mins until ingredients are crispy.
Transfer oat mixture to a large bowl. In batches, pass prawns through the batter and roll through oat mixture until well coated.
Set air fryer to 200°C and place prawns in basket. Cook for 4 mins, turn each prawn, cook for another 3 mins or until cooked and crispy. Work in batches as necessary.
Serve with lettuce, lime wedges and dipping sauce.

Thai Crispy Fish Cakes

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To Make
In a mixing bowl, combine fish, 1 tbsp ABC Sweet Soy Sauce Kecap Manis, fish sauce, corn flour, ¼ cup breadcrumbs, coriander, lime leaves, spring onion, green beans, chilli, egg white and a pinch of white pepper, salt and sugar.
Place remaining breadcrumbs onto a shallow plate. Using 1 heaped tbsp of mixture at a time, shape into 1.5cm-thick patties. Toss through breadcrumbs to coat, repeat with remaining mixture.
One-third fill a wok with oil, heat over medium-high heat until hot. In batches, fry fish cakes for about 2-3 mins each side or until golden and cooked through. Drain on paper towel.
In a small bowl, mix remaining ABC Sweet Soy Sauce Kecap Manis, sesame oil and lime juice to make a dipping sauce.
Serve with lime wedges, lettuce and dipping sauce.

Prawn Nori Cracker with Yuzu Mayonnaise

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To Cook
Mix corn flour and crushed nori sheets in a bowl.
Lay a sheet of cling film on a chopping board and place prawns on top with each piece well-spaced out.
Sprinkle over corn flour and nori mixture on the prawns. Place another layer of cling film over the top. Use a meat hammer to gently flatten the prawns into thin sheets.
Preheat oil to 180 – 200°C. Gently remove the prawns from cling film and deep fry for 5 mins or
until crisp. Transfer to paper towel to drain. Sprinkle with salt. Serve with Yuzu mayonnaise.

Sushi Tray Bake

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To Make Sushi Rice
Cook rice as per instruction on package. Once cooked, let it sit for 5 mins. Scoop cooked rice into a glass/wood or bamboo bowl and pour in the sushi rice seasoning. Stir gently to combine.

To Make Sushi Tray Bake
Pre-heat oven to 160°C fan-forced.
Scoop seasoned rice into an oven-safe rectangular baking dish, pressing gently with a spatula to compress rice. Sprinkle with furikake and broken up Korean crispy seaweed sheets covering the rice.https://asianinspirations.com.au/wp-content/uploads/2023/11/STB-12-Large.jpg
Mix chopped prawns with Japanese sriracha mayonnaise and place on first ⅓ of the rice surface. Bake for 15 mins.https://asianinspirations.com.au/wp-content/uploads/2023/11/STB-15-Large.jpg
Tear up the surimi/imitation crab meat, mix with mayonnaise, lemon zest and lemon juice. Place on the middle section of the rice next to the baked prawn. Bake for 15 mins.https://asianinspirations.com.au/wp-content/uploads/2023/11/STB-16-Large.jpg
Drain salmon well, mash up and mix with Japanese sriracha mayonnaise and ⅔ of the corn kernels. Spread on to the last section of the rice. No baking required.https://asianinspirations.com.au/wp-content/uploads/2023/11/STB-17-Large-1.jpg

To Serve
For prawns: Sprinkle chopped spring onions and roasted sesame.
For surimi: Scatter torn Korean crispy seaweed. Spoon tobiko randomly on top of seaweed.
For salmon: Sprinkle with shichimi togarashi, the remaining corn kernels and chopped spring onions. Scatter pickled ginger randomly on the surface.
Serve with Korean crispy seaweed sheets.

Grilled Tom Yum Prawns

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To Prep
Remove/cut away prawns’ whiskers and legs. Wash and pat dry.
With a pair of scissors, cut the middle of the prawn’s shell all the way to the tail. Then, using a paring knife, cut the flesh all the way to butterfly the prawn. Set them aside.

To Cook
Heat up frying pan with 1 tbsp of oil and sauté the minced garlic for 1 min, then toss in the sliced lemongrass and fry for 1 min. Add in the chopped coriander stems and chopped chillies and fry for 30 secs.
Add in tom yum paste and stir till everything is well coated. Add in fish sauce, fry for a few secs and toss in the sliced kaffir lime leaf. Stir and add in sugar. Keep stirring and add in water. Stir till combined. Remove and set aside.
Scoop the fried paste and spread onto prepared prawns.
Heat up a grill pan with a tbsp of oil and grill the prawns shell side down till flesh turned opaque. You may want to cover the grill pan for even circulation.
Serves cooked prawns sprinkle with some thinly sliced kaffir lime leaf and cut lime.

Laksa Fried Rice

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To Cook
Heat up frying pan with 1 tbsp of oil and fry beaten eggs. Break the egg up into small pieces, remove from pan and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/R02678-Laksa-Fried-Rice-1.jpg
In the same pan heat up 2 tbsp of oil and fry pounded dried prawns till brown and bubbling for about 30 secs. Remove from pan and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/LFR-6-Large.jpg
Heat up another 2 tbsp of oil and fry minced garlic and chopped onion for 2 to 3 mins or till soft. Make a well and add in laksa paste and coconut cream. Stir for 20 secs and bring the garlic and onion together.https://asianinspirations.com.au/wp-content/uploads/2023/03/LFR-9-Large.jpg
Toss in the fish cake, stir and add in the rice. Stir to combine. https://asianinspirations.com.au/wp-content/uploads/2023/03/LFR-11-Large.jpg
Add in the fried egg, stir and add in the fried dried prawns.https://asianinspirations.com.au/wp-content/uploads/2023/03/LFR-13-Large.jpg
Add fish sauce and light soy sauce, stir and toss in the cut chillies.https://asianinspirations.com.au/wp-content/uploads/2023/03/LFR-15-Large.jpg
Garnish with sliced cucumber and lime wedges.

Stuffed Squid with Pork Mince

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To Prep Stuffing
In a mixing bowl, mash up the pork mince with all ingredients except the spring onions. Combine well.
Add in the white part of the chopped spring onions. Mix well.

To Make Topping
In a frying pan, heat up 1 tbsp of oil and sauté minced garlic, minced ginger, sliced lemongrass, chopped shallots and lastly the remaining chopped chillies till slightly brown.
Add in the green part of spring onion, stir for a few secs. Add fish sauce, light soy sauce, a dash of pepper and stir for 30 secs. Remove and keep aside.

To Make Stuffed Squids
Remove the tentacles from the squid’s body and clean out the guts and plastic like backbone from the tube. Dig out the eyes and beak from the tentacles as well as the tiny suction cups if any. Leave the skin (purple layer) on.
Stuff the pork mince mix into the squid tubes to about 80% full (pork mince will expand when steamed) and using some tooth picks secure the opening. Steam the stuffed squid tubes on medium heat for 15-20 mins.
Heat up a grill pan with a tsp of oil and grill the tentacles till they turned opaque and slightly brown, remove and set aside. Take the steamed squid tubes from the steamer and place them on the grill pan and cook them till grill lines appear. Turn them over and grill the other side till grill lines show. Sliced the squid tubes to about 2.5cm thick and place them on plate together with cooked tentacles.
Drizzle topping onto sliced squid tubes.
Garnish with cut chillies, coriander and lemon or lime wedges.
For remaining minced pork, you can pan fry them with some oil and serve as a side dish.

Boiled RD43 Rice with Prawns (Khao Tom Goong)

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To Prep
Make soybean paste ginger sauce by combining all ingredients and mix well. Set aside.
Prep condiment to be ready to serve. Set aside.

To Cook
Rinse 250g of RD43 long grain rice until the water runs clear. Add RD43 long grain rice, water, pandan leaf and salt into a pot. Turn on medium heat and cook for about 25 mins till the rice are cooked. Turn off the heat and set aside.
To cook the broth, add all stock ingredients together in a big pot on medium heat. Simmer until chicken are cooked through. Keep removing the froth from top of the broth. Making the clear broth takes about 15 mins.
Use a big strainer to remove all ingredients from the pot and keep the clear broth.

To Serve
Use a small strainer to scoop a single portion of boiled rice into a serving bowl.
Add 3 peeled cooked Vannamei prawns.
Add about 250ml clear broth.
Top with some fried garlic, chopped Chinese celery and some white peppercorns. Serve with soybean paste ginger sauce.