Don’t miss Episode 1 of Eva Pau’s Asian Kitchen as the brand new season begins on Wednesday 4th March at 8pm on RTÉ One. Eva kicks off the series with a delicious lineup of comforting Chicken Katsu Curry, flavour packed Teriyaki Salmon with vibrant greens, and crispy Banana Fritters drizzled with syrup.

If you can’t watch live, catch up anytime on RTÉ Player and recreate the dishes at home with us.

 

Chicken Katsu Curry 

chicken katsu curry dish in plate

Serves: 4

Prep Time: 15mins

Cook Time: 15mins

Ingredients:

  • 4 boneless chicken thighs
  • Salt and pepper
  • 60g plain flour
  • 2 large eggs
  • 120g panko breadcrumbs
  • 500–700 ml neutral oil, for frying

For the curry sauce:

  • 1 tbsp neutral oil
  • 2 medium sized onions, finely diced
  • 3 cloves garlic, minced
  • 2 cm piece of fresh ginger, grated
  • 1/2 apple, peeled and finely grated 
  • 2 tbsp plain flour
  • 2 tsp Japanese curry powder or mild curry powder
  • 600ml water 
  • 3tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 2tsp Worcestershire sauce
  • 2tsp tomato puree
  • 2 tsp sugar
  • Pinch of salt

To serve:

 

Method:

  1. In a hot pan, add the oil and when hot, add the onion and apple and cook for 8 - 10 minutes until lightly golden and soft.

  2. Add the garlic, ginger and stir fry for 1-2 minutes.

  3. Sprinkle in the flour and curry powder, stirring constantly for 1–2 minutes then gradually add the water, stirring well to avoid any lumps forming. 

  4. Use a hand blender and blitz the sauce for 2-3minutes until really smooth. Add the light soy sauce, dark soy, worcestershire sauce, tomato puree, sugar, salt and simmer over a low heat for 2-3minutes, 

  5. To prepare the chicken katsu, place the chicken between two sheets of baking paper and use a rolling pin to gently bash the chicken evenly to a thickness of about 1cm.

  6. Season both sides with salt and pepper then place the flour into a bowl. Beat the eggs in a second, separate bowls and place the panko into a third bowl. Coat each piece of chicken in the seasoned flour then dip in the beaten egg and finally, coat in the panko breadcrumbs. Set aside.

  7. Heat 1 1/2inch of oil in a deep sided frying pan or wok until it reaches 175 C. Fry the chicken for 4–5 minutes per side, until golden and cooked through then remove to drain on kitchen paper.

  8. To serve, place a mound of steamed rice on each plate and slice each chicken katsu thinly. Spoon some of the hot curry next to or over the rice and top with sliced katsu. Serve the pickled radish on the side.

 

Teriyaki Salmon (with rice/veggies) 

teriyaki salmon dish in plate with rice

Serves: 4

PrepTime: 15mins

Cook Time: 15mins

Ingredients:

  • 4 skinless salmon fillets ( approx 430g)
  • 250g of Sugar Snap Peas
  • 250g of tenderstem broccoli or Chinese broccoli (aka Kai Lan)
  • 1 red pepper ( finely sliced)
  • 150g of fresh beansprouts
  • 3 cloves garlic (finely chopped)
  • 1 tsp of sugar
  • ½ tsp salt
  • Oil for frying
  • Roasted white sesame seeds for garnish

Teriyaki Sauce:

Method:

  1. To make the teriyaki sauce, pour all the ingredients into a small pot.  Bring it to a boil and simmer for 3-4 mins until the sugar has melted. Let it cool for 10mins. 

  2. Place the salmon in a flat dish, pour ¼ of the teriyaki sauce (reserving the remainder for your sauce)  over the salmon and let it marinade for a minimum of 30mins. 

  3. Now, wash, prepare and chop the vegetables. Set them aside.

  4. On a lined baking tray, remove salmon from marinade and set onto the tray and bake in the oven for 10mins at 180degrees fan or in an air fryer for 10mins. 

  5. While the salmon is cooking, in a small bowl, mix together the cornstarch and cold water. Place the reserved teriyaki sauce on the heat and pour the cornstarch mixture into it, stirring to combine and simmer it on low heat until it thickens.

  6. In a wok, add some oil, let it heat and then add in the garlic. Stir on medium heat for 20 seconds to release the aroma of the garlic, then add in the sugar snap peas, broccoli and red pepper. Stir fry for 3 minutes and then add in your beansprouts, salt and sugar. Stir fry for a further 2mins until the veggies are soft but still have a slight crunch to them.

  7. To serve, divide the vegetables between 4 small bowls and place the cooked salmon on top, pour over some teriyaki sauce and garnish with some roasted sesame seeds. If you like, serve with some steamed rice.

 

Banana Fritters

banana fritters in plate with ice cream

Serves: 4

Prep Time: 10minutes

Cook time: 10minutes 

 

Ingredients:

  • 4 ripe bananas

Batter ingredients:

  • 120g plain flour
  • 60g cornflour
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 200ml cold water 
  • 2 tsp vanilla bean paste
  • Neutral oil, for deep frying

 

To serve:

  • 4 tbsp roasted white sesame seeds
  • Golden syrup

 

Method:

  1. Heat  1 ½ inches of oil in a large, deep sided pan to 175°C.

  2. In a mixing bowl, combine all the batter ingredients and whisk until you get a smooth batter.

  3. Peel and split the banana lengthways. Then cut them into 2inch chunks. 

  4. Dip each banana slice into the batter, ensuring it’s well coated, then carefully place it into the hot oil.

  5. Fry the fritters on both sides for 2-3 minutes until they are golden in colour and crispy. Remove and drain on paper towels to absorb excess oil.

  6. To serve, drizzle the banana fritters with golden syrup and sprinkle with the sesame seeds.