Recipe

Feast of Asia for 2

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Feast of Asia for 2

A traditionally decadent array of Eastern wonders latticed prawn and chicken dim sums, fragrant chicken and bbq pork steam bao, crispy pan-fried duck with gua bao buns, Asian slaw, teriyaki, kewpie mayo and an honorable DailyDish Japanese dipping sauce. It's a feast for all in the most zen way we can recall.




Ingredients to serve 2

  • 7.5ml x Cornflour
  • 4 x Prawn Dim Sums
  • 4 x Chicken Dim Sums
  • 2 x Chicken Steam Buns
  • 2 x BBQ Pork Steam Buns
  • 150g x Roast Duck
  • 2 x Gua Bao Buns
  • 100g x Far East Slaw
  • 50ml x Thick Teriyaki
  • 50ml x Japanese Mayo - kewpie
  • 110ml x DailyDish Japanese Dipping Sauce
  • 75ml x Water (from your pantry)

Ingredients to serve 4

  • Cornflour
  • Prawn Dim Sums
  • Chicken Dim Sums
  • Chicken Steam Buns
  • BBQ Pork Steam Buns
  • Roast Duck
  • Gua Bao Buns
  • Far East Slaw
  • Thick Teriyaki
  • Japanese Mayo - kewpie
  • DailyDish Japanese Dipping Sauce
  • Water (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a medium saucepan 1/3 to 1/2 filled with water to a boil. Place your slaw in a serving bowl. Place your teriyaki, Japanese mayo, and DailyDish Dipping Sauce in small bowls.

Washing Instruction

Wash your hands well.

Gino's Tip

If you don't have a steam basket you can use a colander - please make sure your water is well below the colander and doesn't have direct contact with the steam buns. Please be sure to leave your silicone paper attached to your steam buns when steaming.

Step 1 - Dim Sums and Lattice

Whisk together your cornflour and water together to make a slurry. Heat a large frying pan over med-high heat, add a drizzling of sunflower oil, and just as your pan is heating up add your dim sums and fry for 3-4 minutes until it has caramelised at the bottom. Whisk your slurry once more and add it to the pan, cover with a lid and continue cooking for 4-5 minutes until your dim sums are heated through and a lattice has formed on the pan base. You will notice the lattice will begin to caramelise as well and all the water has evaporated. Once done turn the heat off and keep warm in your pan on the stove.

Step 2 - Steam Buns - See Gino's Tip

Once the water in your medium saucepan has come to the boil place your steam basket on top, add as many steam buns as you can (usually 3-4) and steam for 7-8 minutes. Once each batch is done keep warm in the microwave. Do the same for your gua bao buns.

Step 3 - Fried Duck

Heat a large casserole pan over medium heat, add a drizzling of sunflower oil and fry your duck for 5-6 minutes on its skin side to crisp and caramelise, check on your duck readily as the crisping occurs, and in the last 4 minutes of cooking cover with a lid or foil and reduce the temperature to low. Season lightly with salt and pepper once done.

TO SERVE

Divide your dim sums and steam buns amongst your servings, dress your slaw lightly with olive oil, salt, and pepper and serve alongside your teriyaki sauce, Japanese mayo, and DailyDish Dipping Sauce. Create buns with your roast duck (thinly sliced), gua bao buns, and slaw.