asian classic

Easy Thai green curry prawns recipe with prawns/shrimp cooked in authentic Thai-style creamy green curry sauce. One of the best spicy prawn curry recipes you can whip up everything in 15 minutes. Enjoy with Thai jasmine rice or noodles.

Thai Green Prawn Curry

Prawns/shrimp (Peeled and deveined raw king prawns,

400 ml Coconut milk (Full cream coconut milk)

curry

ml Water (Add more water if needed)

Bamboo shoots (Tinned

Thai basil (Or Italian basil)

Kaffir lime leaves (Remove the stem part, Or 1tsp lime zest)

Chilli pepper (Or birdeye chilli)

tbsp Fish sauce

sugar sugar

Heat the pan to medium heat. Add half of the coconut milk, and reduce the coconut milk for 1-2 minutes or until the oil appears. 

Add green curry paste and stir it well for a few seconds until fragrant.

Then pour in water and the rest of the coconut milk. Season the dish with fish sauce and sugar. 

Stir in bamboo shoots and prawns. Cook for 1-2 minutes or until the prawns are cooked. 

Finish with kaffir lime leaves and fresh chillies. Make a taste test and add more salt or fish sauce if needed. 

Transfer to a serving plate and serve with plain rice or rice noodles. 

Easy refreshing Chinese Smashed Cucumber Salad recipe with crunchy cucumber and garlicky, savoury, spicy, tangy sauce. One of the best cucumber salad recipes with minimum ingredients and least preparation time! Perfect side dish for any main dish.

Smashed Cucumber Salad

6-8 Mini cucumber (Or one large cucumber)

Salt

Cloves Garlic (Grated

tbsp Rice vinegar (Or Chinese black vinegar)

tbsp Soy sauce (Regular soy sauce

tsp Brown sugar (Add more or less sugar to taste)

Sesame oil

tsp Chilli oil (Crispy chilli oil

2-3 Fresh chillies (Hot or Mild

tsp Toasted sesame seeds

Rinse the cucumbers in cold water to remove pesticides or dirt. Use a sharp knife to slice off the end tips and discard the trimmed tips.

Slightly bash the cucumbers and let them burst open. Cut it into bite-size pieces.

Sprinkle salt and toss it well. Set it aside for 5 minutes. 

Combine, rice vinegar, regular soy sauce, brown sugar, grated garlic, chilli oil, and fresh chillies. Mix well until sugar dissolved. 

Remove the water from the cucumbers and pat dry with a paper towel. Pour the sauce in and toss everything well. Finish with toasted sesame seeds. Enjoy! 

Simple refreshing Japanese cucumber salad - Sunomono recipe, made with thinly sliced cucumbers and tangy sweet dressing sauce. Perfect as a quick, healthy side dish or appetizer. Ready in 10 minutes! 

Japanese Cucumber Salad

Cucumber (Medium-size Japanese cucumber

tbsp Toasted sesame seeds

tbsp Soy sauce (All-purpose soy sauce)

tbsp Rice vinegar

tsp Sugar (Or honey)

Wash and pat dry the cucumber with a paper towel. Slice the cucumber thinly. Sprinkle salt, toss well, and set it aside.

Combine the soy sauce, rice vinegar, sesame oil, and sugar in a small bowl. Mix until the sauce dissolves. 

Squeeze the water out from the cucumber slice. Pour the dressing sauce. Add some toasted sesame seeds. Toss everything well and enjoy! 

You can adjust the sweetness and saltiness of the dressing sauce before adding it to the cucumber. 

Homemade easy vegetable spring rolls recipe, made with fresh mixed vegetables, glass noodles, and simple cupboard-friendly seasoning ingredients. You can either deep fry, bake, or air fry them. A healthier, tastier alternative to store-bought options! 

Vegetable Spring Rolls

Spring roll wrapper (8" x 8")

200 gram Cabbage (Shredded)

Carrot (Shredded)

shiitake mushroom (Or wood ear mushrooms)

Glass noodles (Or mung bean or vermicelli noodles)

Garlic (Minced)

onion

flour flour

tbsp Cooking oil (For stir frying fillings)

tbsp Soy sauce (Regular all-purpose soy sauce)

Sugar

Black pepper

Soak the shiitake mushroom in the warm water for 15 minutes. Then squeeze the water out and cut it into small pieces. Soak the glass noodles in hot water for 15 minutes. Drain the water out and cut into small threads. Shred cabbage and carrots. Cut spring onions into thin slices.

Heat the pan over medium high heat, drizzle oil. Add minced garlic and saute for a few seconds until fragrant. Add mushrooms, carrots, cabbage and saute for 1-2 minutes until the vegetables are slightly wilted. Next, add the glass noodles. Add seasonings: soy sauce, sugar, sesame oil, salt, and pepper. 

Toss everything well. Remove from heat and finish with spring onions. Let it cool down completely. 

Make a flour glue with water and plain flour to seal the spring rolls. Scoop 2 tablespoons of fillings and place it on one side of the wrapper. Roll to the middle and fold from both sides. Then, keep rolling it tight and seal it with flour glue. Repeat the process until all the fillings run out. 

Fill the frying pot with oil at least 3” high for deep frying. Heat the oil to 350F/200C and once the oil is hot enough add the spring rolls and fry for 6-8 until crispy golden brown.

Top 4 asian classic recipes from across the web

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Top Tags

Thai Green Prawn Curry

Smashed Cucumber Salad

Japanese Cucumber Salad

Vegetable Spring Rolls

Top 4 asian classic recipes from across the web

The most viewed asian classic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Green Prawn Curry

Smashed Cucumber Salad

Japanese Cucumber Salad

Vegetable Spring Rolls

The most viewed asian classic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine