Category: Asian Fusion

Set a large frying pan over medium high heat. Heat the oil and then add the garlic, ginger, lemongrass and curry paste. Stir fry for 2 minutes until fragrant. Add the coconut milk and vegetable stock and stir well to combine. Reduce the heat to a simmer and add the broccoli, snap peas, baby corn, lime zest & juice and sugar and stir to combine. Cook for 6 minutes to soften the veggies and thicken the sauce.

Serve the curry over rice noodles, top with a Fry’s Fish-style Fillet each, Garnish with mixed sprouts, chopped red chillies if using and fresh coriander. Serve with fresh lime wedges for squeezing over just before tucking in.

Whisk together all of the sauce ingredients in a small bowl.

Refrigerate.

Whisk together the chilli garlic mayonnaise ingredients in a small bowl.

Refrigerate.

Toss the Asian slaw ingredients together in a bowl.

Refrigerate.

Heat 30ml of oil on high in a non-stick pan.

Add the defrosted Big Fry Burgers and reduce to medium heat.

Fry for 9 minutes, turning occasionally.

Spread hamburger buns with the chilli garlic mayonnaise, top with the Big Fry Burger patties, top with the sauce, followed by the Asian slaw and the tops of the burgers. Dig in!

Mix the chilli powder, turmeric powder, lemon juice, a pinch of salt and a bit of water together so it becomes a smooth marinade.

Score the Fry’s Fish-Style Fillets and smear the marinade over, set aside.
Put 1 Tbsp of the coconut oil in a pan and pan-fry for approx. 2 minutes on each side, set aside

Add the rest of the oil, mustard and somph seeds, ginger, garlic, green chilli, curry leaves and onion to the pot and stir.

Allow to simmer until the ingredients start to get golden brown, then add the chilli powder and turmeric powder, some salt and the tomato puree. Simmer for 5-10 minutes on low heat.

Add the coconut milk and cook for 1-2 minutes.

Heat the banana leaves for a few seconds above the heated stove plate, as this makes it more pliable.

Place the cooked masala on the banana leaves, put the Fry’s Fish-Style fillets on top and finish with some more masala.

Wrap in the banana leaves, sprinkle water and place in oven tray in middle shelf of hot oven (190°C) for approx. 5 minutes.

Your Fish-Style Fillets in banana leaves are ready to serve with rice, naan or roti.

In a hot wok with 1 Tbsp of oil, add Fry’s Battered Prawn-Style Pieces and toss in coriander, turmeric, red chilli, mustard seeds and thinly slice onion. Add salt and pepper to taste and kafia lime leaves or lime zest and juice or lemon grass.
Finish with fresh coriander and squeeze of lime (optional).

Drain the soaked papaya well and place in a bowl lined with 2 layers of paper towel to absorb excess water. You want to have as little water on the papaya as possible so as to not dilute the dressing.
In a pestle and mortar, pound garlic and chilies until they have broken down and chilli skins have shredded.
Add palm sugar and mash with the pestle until it turns into a wet paste and all the clumps are dissolved.
Add green beans and pound just until slightly broken.
Add peanuts and pound to break the peanuts up slightly.
Add tamarind juice, and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar.
Add shredded papaya and tomatoes. Once everything looks well mixed and the tomatoes are just slightly crushed, it’s ready! Plate and sprinkle with the remaining peanuts.

Sit the salad below the crispy Prawns, garnish with fresh lime and serve with sticky rice – sticky rice is a classic pairing with papaya salad!

Heat coconut oil in a saucepan with the star anise, cinnamon stick and cardamom pods, mix in grated onion and sauté onion until pale in colour.

Add in crushed garlic, minced ginger, cumin and coriander powder and fry for a few seconds.

Pour in coconut cream and continue stirring, then add nutmeg and lemon grass and continue to simmer.

Mix in the maple syrup, orange juice and orange rind, simmer and allow liquids to thicken slightly.

Add in the prepared Fry’s Chicken-Style Strips and allow to be coated in reduced sauce, cover and continue to simmer for another 4 to 5 minutes.

Garnish with toasted coconut shavings and/or almond flakes.

Heat the oil in a pan and fry the onions until lightly golden.

Add the drained butterbeans, shredded veg, fish fillets and fry for 2 minutes, stirring.

Add the Korma spice, water and salt and fry until most of the water is evaporated.

Stir in the chopped dhania and allow to cool.

Before assembling, stir in the chopped cucumber.

Place lettuce on the wrap and then add ¼ of the mixture, roll and cut and serve.

Heat the oil in a frying pan and fry the onion and bell pepper until soft.

Add the baby corn, cubed pineapple, water and sweet and sour sauce and stir until thickened.

Deep fry the cubed fish fillets.

Stir in the deep-fried fish and sugar snap peas and garnish with chopped spring onions.

Serve with rice

Heat the oil in a large frying pan and fry the onion and red pepper until soft.

Add the coconut milk and cook-in sauce to the pan and mix well.

Add the zucchini and baby corn and simmer for 5–7 minutes.

Stir in flash-fried Prawn-Style Pieces and sugar snap peas. Garnish with chopped spring onions and serve with rice.

Place the vegan noodles in boiling water and simmer for 2- 3 Minutes. Then drain. Heat a large wok on a medium heat with the oil and when hot add the garlic, chillies and ginger. Cook, stirring all the time and then add in the noodles with a little of the water. Turn up the heat.

Add the vegetables. Now add the bean sprouts. Stir well. Turn off the heat. In a separate pan, lightly fry the prawns in some plain oil until golden brown.

Toss the prawns with the vegetables; add the cashew nuts and spring onions.