Crispy Shrimp Chip Wasabi Chicken
20 min
Creative Recipe
italianchinesejapaneseamericanmexicanthaifrenchkoreanindianvietnamesemediterraneanspanishmiddle-easterngreek
Pan-Asian Fusion Surf & Turf with Crispy Sage Orzo and Sweet Chilli-Hoisin Glaze
A bold multi-continental fusion dish featuring succulent king prawns and tender steak medallions, pan-seared to perfection and glazed with a harmonious blend of Thai sweet chilli, Chinese hoisin, and Indian spices. Served over crispy sage-infused orzo with roasted asparagus, cherry tomatoes, and finished with a French cream reduction and Mediterranean herb drizzle. This dish bridges 14 culinary traditions in one stunning plate.
45 min
Medium
4 servings
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Taste Profile
Sweet5/10
Salty6/10
Sour3/10
Umami8/10
Spicy4/10
🥄 Texture
The dish balances several contrasts: the orzo tossed with crispy pancetta and fried sage delivers a slightly crunchy, buttery bite while remaining tender, the beef medallions are juicy and tender-medium-rare, and the prawns are firm and succulent. Vegetables provide a bright, tender-crisp snap and the sauce is silky and glossy, coating the components without being heavy.
👃 Aroma
A savory, herb-forward scent of browned butter, sage and garlic is immediately present, layered with smoky pancetta and seared beef notes. Underneath there is a sweet-spicy fragrance from the sweet chilli-hoisin glaze and a fresh citrus lift from lemon zest and juice.
🍷 Pairs Well With
An off-dry Riesling or a Gewürztraminer to balance sweet-spicy and umami flavors; alternatively a light-bodied Pinot Noir or a crisp Belgian-style IPA would also pair well.
🥗 Side Dishes
Simple steamed or sautéed bok choy or garlic broccoli, an Asian cucumber salad or pickled slaw for brightness, or plain jasmine rice to soak up the glaze; roasted baby potatoes or a light mixed green salad are also good alternatives.
Ingredients(22 items)
- 1400 grams king prawns (raw, peeled and deveined)
- 2300 grams beef steak (cut into 4 medallions, 75g each)
- 3200 grams orzo pasta
- 4100 grams asparagus (trimmed and halved)
- 5150 grams cherry tomatoes (halved)
- 61 large red pepper (diced into 1-inch pieces)
- 71 medium brown onion (finely diced)
- 850 grams pancetta (finely diced)
- 94 tablespoons butter (divided: 2 for pasta, 2 for sauce)
- 103 tablespoons double cream
- 113 tablespoons sweet chilli sauce
- 122 tablespoons hoisin sauce
- 131 tablespoon peri peri seasoning
- 141 teaspoon Cajun seasoning
- 151 teaspoon lemon and herb seasoning
- 168-10 fresh sage leaves (chopped, plus 4 whole for garnish)
- 172 tablespoons olive oil
- 181 lemon (zest and juice)
- 192 cloves garlic (minced)
- 20200 milliliters beef or chicken stock
- 21Salt and black pepper to taste
- 22Fresh basil and parsley (1 tablespoon each, chopped for garnish)
Nutrition Information(per serving)
625
Calories
52g
Protein
42g
Carbs
28g
Fat
Instructions
- 1
Cook orzo pasta in salted boiling water according to package directions (usually 9-11 minutes). Drain and set aside.
- 2
While pasta cooks, heat 1 tablespoon butter in a large skillet over medium-high heat. Add pancetta and cook for 2 minutes until slightly crispy. Add diced brown onion and cook for 3 minutes until softened.
- 3
Add cooked orzo to the pancetta mixture, toss in 1 tablespoon butter and chopped sage leaves. Season with salt, pepper, and lemon zest. Keep warm on low heat.
- 4
In a separate small bowl, whisk together sweet chilli sauce, hoisin sauce, 1 tablespoon olive oil, peri peri seasoning, Cajun seasoning, and lemon juice to create the fusion glaze. Set aside.
- 5
Pat the beef medallions and king prawns dry with paper towels. Season both with lemon and herb seasoning, salt, and pepper on both sides.
- 6
Heat remaining 1 tablespoon olive oil in another large skillet over high heat until smoking slightly.
- 7
Sear the 4 beef medallions for 3-4 minutes per side for medium-rare doneness. Transfer to a warm plate and rest for 2 minutes.
- 8
In the same skillet (add a touch more oil if needed), sear the king prawns for 2-3 minutes per side until they turn pink and opaque. Transfer to the plate with beef.
- 9
Reduce heat to medium. Add minced garlic and diced red pepper to the skillet, sauté for 2 minutes.
- 10
Add asparagus and cherry tomatoes, cook for 3-4 minutes until asparagus is tender-crisp and tomatoes begin to blister.
- 11
Pour the fusion glaze into the vegetable mixture, add the beef stock, and bring to a gentle simmer for 2 minutes.
- 12
Stir in double cream and remaining 1 tablespoon butter, creating a silky sauce. Taste and adjust seasoning with salt and pepper.
- 13
Return the beef medallions and king prawns to the skillet, nestling them into the sauce for 1 minute to warm through and coat with glaze.
- 14
Divide the sage-infused orzo among 4 serving plates, creating a nest in the center.
- 15
Carefully arrange 1 beef medallion and 3-4 king prawns on top of each orzo nest.
- 16
Spoon the vegetable-sauce mixture around the proteins, ensuring each plate receives equal portions of asparagus, tomatoes, and red pepper.
- 17
Drizzle any remaining sauce around the plate's edge for visual appeal.
- 18
Garnish each plate with a whole sage leaf, fresh basil, parsley, and a light squeeze of fresh lemon juice.
- 19
Serve immediately while the sauce is warm and creamy.
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