Mouth-Watering Asian Inspired Dishes To Try At Home - Feb 20

By Chef Manuel

Rice Wrapper Spring Rolls with Avocado, Veggie Strips, Sesame Seeds & Honey Quinoa

MAKES 10

Ingredients

- 1 tbsp Oil - 1 tsp Minced garlic & ginger - 1 Spring onion, sliced - 100g Mixed quinoa, rinsed - Salt & pepper to season - 2 tbsp Toasted mixed sesame seeds - 1 tbsp Honey - Selection of sliced vegetables (avocado, peppers, carrots) - 10 Rice wrappers - Light soy sauce for dipping

Method: Start by preparing the quinoa. Heat the oil & soften the spring onion with the garlic & ginger paste for 2 minutes. Add in the rinsed quinoa, season with salt & pepper & pour over the stock. Cook gently for 10-12 minutes until the liquids have evaporated. Turn off the heat & stir in the honey & toasted sesame seeds. Allow to cool. Next, fill a large dish with about 1″ of warm water. Submerge 1 spring roll wrapper in the water completely, wait for it to soften for about 10 seconds, then place the sheet on a clean work surface. Pat dry any excess water using kitchen paper. Fill the middle with a spoon of the quinoa & slices of the avocado & vegetables. Fold both ends of the wrapper into the middle then roll up tightly. Repeat the process with the remaining ingredients & cut each spring roll in half. Serve on a dish with the soy sauce in a small bowl on the side.

Spiced Hot 'N' Sour Noodle Soup with Grilled Honey Salmon

SERVES 2

Ingredients:

- 6 Tiger prawns, tails on - 1 tsp Oil - 3 Cloves garlic, finely sliced - 1 Inch piece ginger, peeled & sliced thinly - 1/2 Red chilli, finely sliced (optional) - 500ml Fish stock - Juice of a lime - Few fresh coriander leaves, torn up - 75g Bean sprouts - 1 Spring onion, thinly - 2 Salmon fillets, skin off - 1 tsp Oil - Salt & pepper - 2 tsp Honey

Method: Start this recipe with the salmon. Season with salt & pepper & quickly brown on both sides in a pan with the oil. Brush the top with the honey & transfer into the oven to continue cooking for 8nminutes or to your liking. Meanwhile, to make the soup heat the oil in a large saucepan, & quickly fry the tiger prawns for just 2 minutes to cook them. Remove the prawns from the pan & put aside. In the same pan, add the sliced garlic, ginger & chilli & fry together for 1 minute. Add in the fish stock & turn down the heat. Continue to cook the soup for just 3 minutes more. When you are ready to serve the soup, stir in the lime juice, coriander leaves & the prawns. Divide the bean sprouts equally amongst 2 deep bowls & pour over the hot & sour soup. Sprinkle over the sliced spring onion & carefully place the salmon fillets in the middle. Serve immediately.

Chicken Noodle Salad with Peanut Dressing, Basil & Cucumber Salad

For the Chicken: - 2 Chicken breasts, cut into strips - 1 tsp Minced garlic - 1 tsp Oil - Salt & pepper - 1 tsp Sesame seeds - 1 tsp Sesame oil

For the peanut dressing: - 2 tbsp Crunchy peanut butter - Juice a lime - 1 tsp Rice vinegar - 1 tbsp Light soy sauce - 1 tbsp Honey - 1 tsp Sesame oil - 1 tsp Minced garlic & ginger - 3-4 tbsp Coconut milk or water

You will also need: - 200g Rice noodles - 1 tsp Sesame oil - 1 tbsp Soy sauce - 2 tbsp Roasted salted peanuts - Handful fresh basil leaves - Sliced cucumber

Method: This is a very easy recipe. Make the peanut dressing by mixing all the ingredients together & put aside. Next, mix the chicken strips with the minced garlic, oil & season well with salt & pepper. Heat a large pan or wok & quickly fry for a few minutes. Just before ready toss in the sesame seeds & sesame oil & continue o cook for 1 minute. At the same time, cook the noodles in a pan of hot water for a few minutes, drain & season with the sesame oil & soy sauce. To put the dish together, twirl up the noodles using a spoon & fork & arrange decoratively on the place. Place the cooked chicken strips on top. Arrange the cucumber slices in between & drizzle over the peanut dressing. Finish off with the basil leaves & roasted peanuts scattered over the top.

Asian Lemon Chicken with Cucumber Salad & Fragrant Herbed Rice

SERVES 3-4

14 For the Chicken: - 600g Chicken breast, cut into 1-inch pieces - 1 Large egg - 2 tbsp Soy sauce - 2 tbsp Rice wine vinegar - 4-5 tbsp Corn flour - Vegetable oil for frying

For the lemon sauce: - 1 tbsp Minced garlic & ginger - 120ml Chicken stock - 2 tbsp Soy sauce - Juice of 1 lemon - 2 tbsp Sugar - 2 tbsp Honey - Salt to taste to taste - 2 tsp Corn flour dissolved in 2 tbsp water - 1 tsp Toasted sesame seeds & thinly sliced spring onions to garnish - You will also need cooked jasmine rice, fresh herbs & pickled ginger for serving

Method: In a large bowl whisk together the egg, soy sauce & rice wine vinegar. Mix in the chicken & allow to marinate for 20 minutes. When ready, place the cornflour into a large bowl, add the chicken pieces & coat evenly. Fry the chicken pieces in the hot cooking oil till golden & drain on kitchen paper. For the sauce, place the ingredients together in a small saucepan (except the garnish ingredients) & cook together whisking constantly until the sugar dissolves & the sauce has thickened. Pour the sauce over the prepared chicken & mix together well. Place onto a serving dish & decorated with the sesame seeds & sliced onion. Mix together the cooked jasmine rice & chopped fresh basil & coriander & serve on the side with pickled ginger.