Heat things up with Therese Lum's delicious, spicy recipes

Crispy Pasta Salad

Crispy Pasta:

2 cups bow-shaped pasta, cooked

Parmesan, for grating 

1/2 tsp onion powder

1/2 tsp Garlic Powder

1 tsp salt

1 tsp black pepper

Salad:

1/2 cup cucumber, diced

1/2 cup red onion, sliced

1/4 cup dill, finely chopped

1/4 cup chive, finely chopped

1/4 cup parsley, finely chopped

1/4 cup pickle, diced

Sauce:

1 1/2 cup Greek Yoghurt

3 tbsp mayonnaise

1 tbsp dijon mustard

1- 2 tbsp crispy chilli oil, to taste

1/2 tsp salt

1/2 tsp black pepper

1 tbsp lemon juice

1. Preheat oven to 180C (160C fan-cored). 

2. Toss cooked pasta with a drizzle of olive oil, grated parmesan, onion powder, garlic powder, salt, and black pepper.

3. Spread evenly on a baking tray and bake for 30 minutes, or until golden and crispy.

4. Whisk together Greek yogurt, mayonnaise, Dijon mustard, crispy chili oil, salt, black pepper, and lemon juice until smooth.

5. In a large bowl, combine the crispy pasta with cucumber, red onion, dill, chives, parsley, and pickle. Toss everything gently in the sauce until evenly coated.

6. Finish with an extra drizzle of crispy chilli oil on top for heat and crunch.

Spicy Salmon Sashimi on Crispy Puffed Rice Crackers

Ingredients (makes ~12 pieces)

200g sashimi-grade salmon, finely diced

1 tbsp kewpie mayo

1 tsp sriracha/tobasco (adjust to spice level)

½ tsp sesame oil

1 tsp soy sauce

1 tsp lemon juice

2 tbsp spring onion, finely chopped

2-3 sheets of rice paper

oil, for frying

Roe/tobiko, for garnish

Shichimi Togarashi, for garnish

1. Fry the rice paper in hot oil until it instantly puffs up. Drain on paper towels, then break into smaller crisps  

2. Dice the salmon into small cubes and place in a bowl. 

3. Mix together mayo, sriracha, sesame oil, soy sauce, and lemon juice until smooth.

4. Fold the salmon and spring onion into the sauce until evenly coated. Chill for 10 minutes.

5. Spoon a small mound of spicy salmon onto each rice cracker. Sprinkle with shichimi togarashi and top with tobiko. Serve immediately so the crackers stay crisp.

One Pan Baked Dumplings

400ml coconut milk 

3 tbsp red curry paste

3 garlic cloves, minced

3 tbsp soy sauce

2 tsp fish sauce

2 tsp sesame oil

3 cups spinach

14-20 frozen dumplings (depending on size of pan)

1/4 cup coriander, finely chopped for garnish

1/4 cup spring onion, finely chopped for garnish

1 tbsp sesame seeds

1-2 tbsp chilli crisp oil

1. Preheat oven 180C (160C fan-forced)

2. In a large oven-safe pan , add the coconut milk, curry paste, garlic, soy sauce, fish sauce, and sesame oil. Whisk until smooth, making sure the red curry paste fully dissolves into the coconut milk.

3. Stir in spinach into the pan until the leaves are coated and are spread evenly across the base.

4. Place the frozen dumplings pinched-side down in the pan, then spoon a little of the sauce over each one.

5. Cover the pan tightly with a lid or foil and bake for 15–20 minutes, until the dumplings are soft and fully cooked.

6. Take pan out of the oven, then garnish with chilli crisp oil, coriander, spring onions, and sesame seeds.