Lunar New Year is normally a time for eating at great restaurants, this is sometimes simply not possible, especially with large family like mine, so a celebration at home wit extended family is not complete of course with out incredible food. At Culinary Wonderland, I’ve created three recipes that embody the vibrant flavors and traditions of this festive season, perfect for cooking at home. Start with a zesty and succulent lemon chicken, an absolute crowd-pleaser. Then, spice things up with spicy fried prawns paired with a luscious creamy sauce. Finally, elevate your celebration with an Asian mushroom fricassée served over a crispy rice cake, combining earthy textures with a satisfying crunch. These dishes promise to bring warmth, joy, and the spirit of the New Year to your table.

Lemon Chicken

I have incredible memories of this dish but normally it was Friday nights as a kid with mum b grabbing a quick dinner from the local Chinese at Westfield food court. Wow we’ve all come along way since then ! Here is my simpler hand healthier version

Ingedients

1x 2kg chicken or 8 boneless chicken thighs

1 teaspoon of dried ginger

3 tsp of five spice powder

2 teaspoons cracked black pepper

3 tablespoons of flour

1 tablespoon of french butter

2 tablespoons olive oil

2 lemons, juiced and zested

2 cloves garlic, peeled and crushed

1 tablespoon of sugar

1 tablespoon of corn starch mixed with 1 tablespoon of water.

1 cup chicken broth

1 x brown onion, peeled, cut in half and sliced thickly

4 spring onions, peeled and cut into batons

Method

Break the chicken down removing the kegs first and then break down into the leg and thigh, cut each of the breasts into 3 pieces.

Season the meat with garlic, ginger,  powder, cracked black pepper flour and salt, coat the chicken in this mix,

Over a heavy based fry pan, add butter and olive oil, seal all of the chicken until golden, remove and rest to the side, add the crushed garlic, lemon juice, zest, chicken broth and deglaze the sediment of the pan. Bring to the boil and add the corn starch, whisk until smooth and glossy and starts to thick. Add the chicken back into the pan, place a lid on the pan and simmer over a low heat for 20 minutes, in the final few minutes add the onions and then serve on a large platter with some steamed brown rice.

Tempura battered prawns with creamy spicy sauce

I love this dish made famous by NOBU but I love to step it up a little with large king prawns actually such a simple recipe to execute. I find using the large prawns give a luxurious feel to the final plate.

Ingredients

12 large king prawns, peeled and deveined then chopped into 3 pieces.

1 cup of self raising flour

1 cup of beer

1 cup of mayonnaise

1 tablespoon of rice vinegar

1 ½ tablespoons  gochujang

2 tablespoons of chopped chives

1 tablespoon of lime juice

Salt to taste

1 litre of frying oil (EVOO)

Method  

To make beer batter, combine flour and beer with a whisk until smooth and of like thick cream consistency. Pour the batter into and ISI cream whip gun and charge twice.

Combine mayonnaise, gochujang, lime, and chives in medium bowl and whisk to combine. Lay prawns on paper towel-lined baking sheet and blot to fully dry.

Heat the oil for frying to 185 degrees, pour some batter into a stainless steel or mixing bowl and using a skewer, dip the prawns one by one into the batter then into the oil and fry and until golden. Place onto the paper towel, once all 12 prawns are battered season with sea salt mix with the sauce and place on a serving plate, serve immediately.

Asian style mushroom fricassee

This is for my kids that are vegetarian, feel free to add some Tempe this dish or even some broccoli, chilli is also fun to add. It’s just a really nice balance if serving all these 3 dishes together as a nice little banquet.

Ingredients

200 g oyster mushrooms

200 g shiitake mushrooms

200 g button mushrooms

1 brown onion, peeled, cut in half and sliced thickly

2 cloves of garlic, peeled and crushed

1 tablespoon or microplaned ginger

2 tablespoons of oyster sauce

1 tablespoon of fish sauce

Crispy rice cake

3 cups of short grain rice cooked in rice cooker

1 tabelspoon of Japanese rice seasoning

2 tablespoons EVOO

Method

Prepare all mushrooms by wiping any dirt or im fine with washing button mushrooms in Luke warm water then patting dry.

Pre heat the large every based cast iron pot or pan, add oil add all mushrooms, garlic and ginger, stir fry for 3-4 minutes on very high heat. Season well with oyster and fish sauce, Add the onion and garlic chive batons.

Meanwhile using a small non stick or cast iron pan that are well oiled add the cooked seasoned rice into a pan and press into the pan, cook the rice until crispy and golden fro 10-12 minutes, tip onto a plate and then serve the mushrooms over the top of the crispy rice cake.