Delicious Asian fusion recipes for you to try out at dinner time!
A perk of living in Hong Kong is easy access to fantastic Asian cuisine. Take a break from your usual fare and try your hand at these delicious Asian fusion recipes. Mama’s Kitchen is a restaurant in Central that features dishes prepared with love by mamas from all parts of the world. This month, one of their talented mums, Kay Sakhrani, is showcasing some of her favourite recipes.
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- 2 cups cooked sushi rice
- 1 sheet Nori, dry roasted seaweed
- 3 tsp cream cheese (use the block cream cheese and cut into a couple long, rectangular slices)
- 8 large prawns, cleaned, shelled, and deveined
- 3 cloves of grated garlic
- 2 tbsp sriracha sauce
- Small bag of Flamin Hot Cheetos crumbs
- ½ cup mayonnaise
- 2 tbsp sriracha sauce
- Bamboo sushi mat
- Combine the prawns with garlic and sriracha sauce and marinate in a bowl for 30 minutes.
- Preheat a grill pan or cast-iron skillet over medium heat. Grill the prawns until firm and lightly charred. It will take about four minutes. Let it cool and set aside.
- Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you. Cover the bamboo with plastic wrap. Put a sheet of dried seaweed on top of the mat, shiny side down. Spread sushi rice on top of the seaweed and press firmly.
- Turn the sushi layer over so that the seaweed is on top. Place the cream cheese strips and prawns lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press the bamboo mat firmly with your hands, then remove the rolled sushi.
- In a small bowl, combine mayo and sriracha.
- Stir until thoroughly combined. Store in the fridge until you are ready to use.
- Cut the sushi roll into eight even pieces. Then drizzle the spicy mayo and sprinkle the Cheetos crumbs on the top. (If you find this too spicy, replace spicy mayo with regular mayo).
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- Indian Puri (available in Indian grocery shops)
- 2 chicken breasts
- 2 tbsp Korean BBQ sauce
- 3 tbsp Korean gochujang (red pepper paste)
- 4 cloves of crushed garlic
- 1 tbsp oil
- Sesame seeds, garnish
- Wash the chicken thoroughly and drain out all the water. Cut it into 1-inch pieces.
- In a big mixing bowl, combine the Korean BBQ sauce, gochujang, and chicken. Mix well and marinate for at least 30 minutes.
- Heat the oil in a large pan over medium heat. Add the marinated chicken, cook for 3 to 5 minutes or until cooked through, then garnish the Korean chicken with sesame seeds.
- For the puri, heat the cooking oil in a deep frying pan and fry them till it puffs up. Or, you also have the option of buying the fried puri at your local Indian shop (each will look like a small, air-filled ball and usually comes in a tray to maintain its shape).
- To assemble the Korean Chicken Puri, place the puris on a platter, lightly tap the top to make a half-inch hole.
- Fill in about half a tablespoon of the Korean chicken, serve and enjoy!
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- 1 large chicken breast
- 75g tandoori curry paste
- 250g natural yogurt
- Juice of 1 lemon, divided
- 2 tsp fresh coriander
- 1 tsp cayenne pepper
- 1 tsp grated ginger
- 4 tbsp of Olive oil
- ½ of the garlic head, peeled
- 2 tsp lemon juice
- pinch of salt
- 2pcs flatbread naan (available at Indian grocery shops or Marks & Spencer)
- ½ cup sun-dried tomatoes
- 6 to 8 fresh basil leaves
- 1 thinly sliced red onion rings (stir fried)
- ½ cup Buffalo mozzarella cheese
- 1 tbsp BBQ sauce, for garnish
- 2 tbsp garlic sauce, for garnish
- Preheat oven to 180°C. Coat chicken in tandoori paste and half of the lemon juice. Cook in oven for about 40 minutes until the juices run clear.
- Mix together the natural yoghurt, ginger, cayenne pepper, coriander and the rest of the lemon juice. Use it as a sauce for the chicken.
- Chop chicken into bite-size pieces and combine with sauce.
- Transfer the garlic cloves into a food processor and add the salt. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor.
- With the food processor running, slowly pour 1 to 2 tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.
- Once the garlic looks emulsified by the few tablespoons of oil, increase the speed and add two teaspoons of lemon juice until all the oil and lemon juice is incorporated.
- Transfer the sauce into a container and store it in the fridge until you are ready to use.
Assembling Your Flatbread
- Preheat the oven to 180°C.
- Spread evenly the stir-fried onions, chicken tandoori, basil leaves, sundried tomatoes and cheese over the flatbread. (None of these ingredients should cover the entire flatbread)
- Cook in the oven for 5 to 7 minutes (I prefer it not to be too crispy).
- Garnish with a drizzle of garlic and/or BBQ sauce. Now, it’s ready to serve!
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Main image courtesy of Getty, all other images courtesy of Mama’s Kitchen.