Asian Inspirations

Discover the authentic in Asian cuisine food

Seafood

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.

Fried Rice Paper Roll

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To Prep
Combine all of the main ingredients together and mix until well combined.
Dip the rice paper into warm water and let absorb slightly before placing on to a work surface.
Add a portion of the mixture onto the bottom side of the rice paper and tuck the edge over the mixture.
Roll the sides of the rice paper onto the covered mixture and continue to wrap the paper, rolling until the rice paper completely covers the mixture.
Repeat this process until all of the mixture has been used up. Place in the fridge for 10-20 mins to dry the skin.

To Cook
In a large pot with enough oil to deep fry the rice paper rolls, heat over a medium to high heat.
Fry the rice paper rolls in batches or one at a time for approx. 5 mins to allow the fillings to cook. Ensure that the heat isn’t too high to prevent the rolls from burning. Take further care when frying the rolls too as they will stick together at the start of frying.
When the rolls have cooked, remove them from the oil and let them drain on a paper towel or over a rack.

To Serve
Garnish and serve immediately with our nuoc cham dipping sauce or a dipping sauce of your choosing!

Nuoc Cham Crunchy Prawn Salad

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To Prep
Mix the prawns, crushed garlic, chilli flakes and 1 tbsp oil and set aside for 10 mins.
Prepare the rice noodles according to packet instructions, drain well and place in a large bowl.

To Make the Nuoc Cham Sauce
Whisk the lime zest, lime juice, brown sugar, ginger, soy sauce, vinegar, chilli and fish sauce in a small bowl until completely dissolved.

To Make Salad
Heat a barbecue plate over high heat until hot and cook prawns, tossing, for 2 to 3 mins or until pink. Once cooked transfer to a plate and keep warm.
Add the cabbage, peas, cucumber, Nuoc Cham sauce and coriander to the bowl of noodles and toss to combine. Arrange salad in plates and top with prawns, thinly diced chilli and serve with a wedge of lime.

Note
You can always set aside half the Nuoc Cham sauce to pour over at the end as well.

10 Minute Noodles with Prawns and Chilli Oil

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To Cook
Cook the ramen noodles in a pot of boiling water until soft, but still slightly firm (they will continue to cook in the wok). Drain and set aside.
Combine the oyster sauce, soy sauce and hoisin sauce in a small jug and stir to combine.
Heat the oil in a large wok over high heat until very hot. Add the eggs, prawns and garlic together and quickly stir until the eggs and prawns are cooked through.
Add the sauce to the wok and continue to cook, stirring over high heat, for another minute.
Add the cooked and drained noodles and stir fry over high heat until combined.
Add the spring onions and stir until combined.

To Serve
Serve the noodles on a large plate and top with fried shallots and the chopped coriander. Top with chilli in oil to individual taste. Enjoy!

Thai Prawn Skewers

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To Prep
Process coriander roots, lemongrass, chilli, garlic, ginger and palm sugar in a food processor then add the lime juice, fish sauce and coconut milk.
Place prawns in a bowl and pour over marinade. Cover and refrigerate for 2 to 4 hrs.

To Cook
Drain marinade into a saucepan and bring to the boil, simmering for 1 min.
Place the skewers on the char grill over high heat and cook for just a min either side.

To Serve
Place on a platter and pour over cooked marinade. Sprinkle chopped coriander over the top and serve with lime wedges.

Seared Scallops with Cha Soba & Ponzu

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To Prep
Remove the scallops from the shell. Rinse scallops and shells under cold water, then pat dry with paper towel.

To Cook
Bring water to boil in a saucepan. Cook cha soba for 5 mins, then dry and rinse under cold water.
Heat oil in a pan over high heat. Season scallops with salt, then add to pan. Cook for 1 min each side until golden brown. Remove from heat.
Use chopsticks to twirl small piles of cha soba noodles. Place onto scallop shells. Drizzle over ½ tbsp ponzu, then top with scallops. Sprinkle over black sesame seeds and garnish with micro herbs.

Char Kueh Tiaw

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To Prep
In a small bowl, mix the Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Premium Dark Soy Sauce, and set aside.

To Cook
Heat wok over high heat until smoky, add 1 tbsp cooking oil.
Add garlic in wok, and give it a quick stir.
Add Chinese sausage and prawns, stir until combined.
Add flat rice noodles and add half of the soy sauce mixture, stir to coat flat rice noodles.
Position the flat rice noodles to side of wok to create a well on the other side of wok.
Place remaining 1 tbsp cooking oil in the well on the other side of the wok and crack eggs into well.
Cover flat rice noodles over egg, add remaining half of the soy sauce mixture, mix until combined.
Add in garlic chives and bean sprouts, mix until combined. Remove from heat immediately and serve hot.

Sushi Stack with Egg Floss and Spicy Mango Kewpie

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To Prep Rice
To make 4 sushi stacks heat up 3 cups of precooked short gran rice in the microwave until steaming. (Or cook rice as per packet instruction if you don’t have any precooked rice handy.)
Spread in a wide dish and drizzle 9 tbsp Obento sushi seasoning over rice and fold through. Set aside to cool to room temperature.

To Prep Fillings
Cut 1 large Lebanese cucumber into approximately 1cm cubes.
Peel and finely grate 1 carrot.
Cut 8 crab sticks into rough chunks approximately 1cm. Mix 1 tbsp Kewpie Mayonnaise through crab stick.
Using scissors cut 1 Obento Yaki Nori for Sushi seaweed sheet into 2cm squares.
Mash 1 avocado (if serving is delayed add some lemon juice to keep avocado from going brown, otherwise leave as is if serving straight away).
Slice 2 stalks of spring onion for garnish

To Prep Mango Dipping Sauce
Cut and mash one mango cheek until it has a thin consistency. Mix through 1 tbsp Kewpie Mayonnaise and 1 tsp sriracha sauce

To Cook the Egg Floss.
Whisk 1 egg plus egg yolk thoroughly. Mix 1 tsp cornflour with a small amount of water then whisk into egg. Mix in vinegar and salt.
Heat approximately 2cm deep oil in a deep saucepan. When oil is extremely hot pour half egg through the holes in a wide skimming spoon.
Note: The egg will rapidly expand when it hits the oil so this should be done in a deep saucepan for safety. Toss the egg briefly until golden then quickly scoop out to drain onto paper towel.

To Assemble the Sushi Stack
In a round take away container, place a 1cm layer of the crab mix. Sprinkle a thin layer of grated carrot over the crab.
Add a 1cm layer of sushi rice and use wet hands to push down firmly into the container. Place a layer of sushi squares over the rice then spread a ½cm layer of avocado over seaweed.
Place a 1cm layer of chopped cucumber. Finally add a 1cm layer of sushi rice. Again use wet hands to gently push down the rice and make sure the whole stack is packed tightly

To Serve
Flip the sushi stack inside the takeaway container upside down on your serving plate. Gently squeeze sides and tap top to remove without disrupting the layers.
Top the sushi stack with egg floss and sprinkle with chopped spring onion. Serve immediately with soy sauce and spicy mango Kewpie dipping sauce on the side. Enjoy!