New Asian Cuisine
| Welcoming Fall with Fast Simple Asian Recipes |
1. Dissolve sugar in lime juice and fish sauce. Add and mix all the remaining ingredients for the salsa. Pour
into four glasses. Set aside to chill.
2. In a pot, heat oil to 300ºF. Meanwhile, mix flour, togarashi pepper, and soda water. Season the mixture
with salt and pepper. Stir mixture until you get a medium consistency.
3. Dip prawns in the batter mixture. Gently lower each prawn into hot oil. Fry for 2 to 3 minutes or until
golden brown. Place prawns in the glass containing the salsa. Serve immediately.
into four glasses. Set aside to chill.
2. In a pot, heat oil to 300ºF. Meanwhile, mix flour, togarashi pepper, and soda water. Season the mixture
with salt and pepper. Stir mixture until you get a medium consistency.
3. Dip prawns in the batter mixture. Gently lower each prawn into hot oil. Fry for 2 to 3 minutes or until
golden brown. Place prawns in the glass containing the salsa. Serve immediately.
Shrimp Jeon with Ginger Soy Vinegar
By Debbie Lee, Chef & Finalist, The Next Food Network Star, Season 5
Shrimp Jeon:
1/2 lb. Shrimp, Peeled, Tail off, Cleaned with Veins Removed
1/2 cup Chopped Scallions
1 Egg
2 tsp Garlic, Minced
2 tbs Chapsal (Sweet Rice Flour)
1/2 tsp Salt
1/4 tsp White Pepper
2 tbs Chives, Chopped for Garnish
1. With your chef knife, finely chop the shrimp. Transfer to a medium mixing bowl.
2. Add all other ingredients except Chapsal. Mix well, and then add Chapsal to bind mixture.
3. In a large non-stick skillet, heat with 1 tbs Sesame Oil on medium-high heat. Drop spoonfuls of the
mixture onto skillet, similar to a pancake batter.
4. Cook on each side for 2-3 minutes, or until Golden Brown. Remove from skillet and transfer to a
platter. Garnish with Chopped Chives. Serve immediately with Ginger Soy Vinegar.
Ginger Soy Vinegar:
2 tbs Grated Ginger Root, Fresh
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
Combine all ingredients into a small mixing bowl and whisk well. Transfer to a condiment/sauce dish.
By Debbie Lee, Chef & Finalist, The Next Food Network Star, Season 5
Shrimp Jeon:
1/2 lb. Shrimp, Peeled, Tail off, Cleaned with Veins Removed
1/2 cup Chopped Scallions
1 Egg
2 tsp Garlic, Minced
2 tbs Chapsal (Sweet Rice Flour)
1/2 tsp Salt
1/4 tsp White Pepper
2 tbs Chives, Chopped for Garnish
1. With your chef knife, finely chop the shrimp. Transfer to a medium mixing bowl.
2. Add all other ingredients except Chapsal. Mix well, and then add Chapsal to bind mixture.
3. In a large non-stick skillet, heat with 1 tbs Sesame Oil on medium-high heat. Drop spoonfuls of the
mixture onto skillet, similar to a pancake batter.
4. Cook on each side for 2-3 minutes, or until Golden Brown. Remove from skillet and transfer to a
platter. Garnish with Chopped Chives. Serve immediately with Ginger Soy Vinegar.
Ginger Soy Vinegar:
2 tbs Grated Ginger Root, Fresh
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
Combine all ingredients into a small mixing bowl and whisk well. Transfer to a condiment/sauce dish.
Crispy Prawn Cocktail with Pineapple, Mango
and Mint Salsa
By Simpson Wong, Cafe Asean
Serves 4
12 large prawns, shelled and deveined
1 cup flour
1 teaspoon togarashi pepper (optional)
5 ounces soda water
3 cups oil for frying
salt and pepper to taste
Salsa:
1/2 cup mango, diced
1/2 cup pineapple, diced
1/8 cup chiffonade mint
1/2 cup lime juice
1/2 cup sugar
1/4 cup fish sauce
2 bird’s eye chilies, finely chopped and seeds removed
and Mint Salsa
By Simpson Wong, Cafe Asean
Serves 4
12 large prawns, shelled and deveined
1 cup flour
1 teaspoon togarashi pepper (optional)
5 ounces soda water
3 cups oil for frying
salt and pepper to taste
Salsa:
1/2 cup mango, diced
1/2 cup pineapple, diced
1/8 cup chiffonade mint
1/2 cup lime juice
1/2 cup sugar
1/4 cup fish sauce
2 bird’s eye chilies, finely chopped and seeds removed