Episode 2 of Eva Pau’s Asian Kitchen brings another delicious mix of bold Asian flavours and approachable home cooking to your kitchen. Airing on RTÉ One and RTÉ Player at 8pm on Wednesday 11th March, this week’s episode showcases dishes that are perfect for sharing, combining comforting classics with vibrant, modern twists.

In this episode, Eva prepares tender Hoisin Ribs glazed in a rich, sticky barbecue hoisin sauce and served with a crisp Asian slaw for balance and freshness. She also cooks up a fragrant Prawn and Thai Basil Yuk Sung, a quick and flavour-packed dish served with crisp lettuce cups. To finish, there’s a stunning Black Sesame Yuzu Tart, where nutty sesame pastry meets the bright citrus tang of yuzu curd for a beautifully balanced dessert.

Below you’ll find the full recipes from Episode 2 so you can recreate these dishes at home.

Hoisin Ribs with Asian Slaw


  • Serves: 4
  • Prep Time: 25mins
  • Cook Time: 3 hours

Ingredients:

  • 2 full racks of pork ribs (each rack should have between 10-13ribs)

 

Dry rub mix:

  • 2tbsp salt
  • 1tsp five spice
  • 2tsp coarse black pepper

BBQ Hoisin Sauce:

  • 200g Lee Kum Kee Hoisin sauce
  • 75g Lee Kum Kee Premium oyster sauce
  • 60g brown sugar
  • 40g ketchup
  • 2tbsp Lee Kum Kee rice vinegar
  • 2tbsp Worcestershire sauce
  • 1tsp five spice
  • 2tsp coarse black pepper
  • 1tbsp salt

 

For the Asian Slaw:

  • 150g white cabbage, shredded
  • 100g purple cabbage, shredded
  • 1 carrot, shredded
  • 2 scallions, finely chopped
  • 1 small bunch of coriander, finely chopped
  • 70g mayonnaise
  • 40ml korean apple vinegar or white rice vinegar
  • 2tsp honey
  • 1tsp light soy sauce
  • 1tsp sesame oil
  • salt and pepper

 

Method: 

  1. In a small bowl, mix together the dry rub mix. 

  2. Cut the rack of ribs in half and set them onto a large baking tray. Sprinkle the dry rub over the top and back of the ribs, using your hands to really massage them into the ribs. 

  3. Cover the baking tray with 2 layers of tin foil, creating a little vacuum of the ribs to steam cook in the oven. 

  4. Set the ribs into the oven at 120 degrees fan for 2 ½ - 3hours. When they come out of the oven, the ribs should be really tender. 

  5. In a medium sized bowl, mix together all the ingredients for the BBQ hoisin mix.  Baste this sauce over the back of the ribs and grill them on high at 220degrees for 5 minutes, turn the ribs over, baste again and grill for a further 5 mins until the ribs are bubbling. Ready to serve.

  6. To prepare the Asian slaw, in a small bowl, mix together the mayonnaise, vinegar, honey, soy sauce and sesame oil and season with salt and pepper. 

  7. In a medium bowl, combine the white and purple cabbage, carrot, scallions and coriander. Pour over the sauce and mix well. Keep in the fridge until ready to serve.

 

Prawn and Thai Basil Yuk Sung


Serves 4

Prep Time: 10mins

Cook Time: 10mins 

 

Ingredients:

  • 500g raw peeled and deveined prawns
  • 4 large garlic cloves
  • 2 banana shallots
  • 2 medium red chillis, deseeded
  • 2 scallions, finely chopped
  • 150g tinned water chestnuts, blitzed or finely chopped 
  • 100g Fresh Thai Basil, use leaves only 
  • 2 baby gem lettuce
  • Chopped spring onion and red chilli to garnish
  • 2tbsp groundnut/peanut oil (for frying)

 

Marinade for prawns:

  • ¼ tsp salt
  • two pinches white pepper
  • 1tsp caster sugar
  • 2tsp fish sauce
  • 1tsp Lee Kum Kee Premium light soy sauce
  • 1tsp cornflour

 

Sauce:

  • 2tbsp LKK Premium oyster sauce
  • 2tbsp Thai sweet soy sauce
  • 2tsp caster sugar

 

Method:

  1. Chop the prawns into small bite sized pieces.  Marinade with salt, white pepper, sugar, fish sauce, light soy and cornflour.  Set aside.

  2. Mix the sauce ingredients together and set aside. 

  3. Blitz the chillies, garlic, shallots and 2/3 of the scallion in a blender of food processor until they're finely chopped but still have some texture

  4. In a hot wok, add 2 tbsp of groundnut oil. Once the oil is hot, add the       blitzed aromatics and stir fry for 2 mins on medium heat until fragrant. Do not let the garlic burn or turn too golden brown. 

  5. Add the chillies, two thirds of the scallion and stir fry for 1 min.Then add in your prawns. Stir fry for 3mins.

  6. Now add the fresh basil leaves, water chestnuts and sauce. Stir fry for a further 1-2mins until the leaves have shrivelled. 

  7. To plate, dish the prawn mixture into a bowl, garnish with the rest of the chopped scallion. Place it in the centre of a large plate. Surround the bowl with some baby gem lettuce leaves. Ready to serve. 

 

 

Black Sesame Yuzu Tart 

  • Serves: 8-10
  • Prep Time: 15mins
  • Cook Time: 40mins plus chilling

Ingredients:

Sesame pastry:

  • 125g plain flour
  • 50g dark brown sugar
  • 115g butter, melted
  • 1tsp vanilla bean paste
  • 1/4tsp salt
  • 10g black sesame seeds, roasted

 

Yuzu Curd:

  • 200ml Yuzu juice
  • 300g caster sugar
  • 150g butter
  • 6 eggs, beaten

 

Garnish:

  • 2 tbsp of black sesame seeds, roasted
  • 2 tbsp of white sesame seeds, roasted

 

Method: 

  1. Preheat the oven to 170degrees fan. Grease a 23cm round deep sided, loose bottomed tart tin with some butter. 

  2. Sift the flour in a medium sized bowl, add the sugar, salt, melted butter and vanilla bean paste. Combine to a loose dough. Add in your sesame seeds.

  3. Press this dough into the base of the tart tin and a little around the edges.

  4. Bake for 15-20mins in the middle of the oven. Set aside to cool. 

  5. To make the yuzu curd,  add the yuzu juice into a deep sided medium pot with the sugar and butter.  Cook on low to medium heat, until the butter melts. Then slowly whisk in the beaten eggs and keep stirring until the curd is thick. Set aside to cool for 10-15mins. 

  6. Pour the curd into the baked tart case and set in the fridge for 3-4hours. Garnish with a mixture of black and white sesame seeds around the edges of the tart. Ready to serve.