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Eva Pau's Asian Christmas (2025) Season 1 Episode 2
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Short filmTranscript
00:00I'm Eva and I really love Christmas.
00:09It's all about the wonderful traditions of the season,
00:12time with family and friends and parties with lots of good food.
00:17That's where I can help.
00:18Welcome to my Asian Christmas.
00:21It really is lovely to have people over,
00:30but you don't want to be a stressed out wreck by the time everyone arrives.
00:34So choosing recipes that are both delicious and simple is vital.
00:39I have four of those for you today.
00:42My Korean sausage roll wreath makes a wonderful centrepiece
00:46and takes the humble sausage roll to new flavour heights.
00:49This is a dish your guests will definitely want the recipe for.
00:54Crunchy, juicy panko prawns with a yuzu mayo will get people talking.
00:59Gorgeous, crispy, bang-bang cauliflower will get them dancing.
01:03And my soy caramel chocolate mousse will have them jumping for joy.
01:08So come with me back to this morning where all this began.
01:19I'm starting off with something chocolatey and truly indulgent,
01:24with a little surprise and a touch of sophistication.
01:32We're starting with the caramel.
01:34Into the pan we're going to add some brown sugar and some water.
01:38Soy and caramel.
01:41You're probably thinking that can't be right, but it is.
01:45I think salted caramel, but better.
01:47That will take about eight to ten minutes.
01:49And in here I have some chocolate melting, and to that, salted butter.
01:54For melting chocolate, I have a little bit of water on the base of this pot.
01:58So what you don't want is for it to be really bubbling,
02:02because your chocolate might burn.
02:04So I'm just going to stir that butter in,
02:06and it's going to go really nice and glossy.
02:13Take the chocolate out for it to cool before we add in the egg yolks.
02:21Separate out four eggs.
02:28Whisk the egg whites.
02:30Once you have some soft peaks like this, you can add in the sugar.
02:42This will make it really nice and glossy.
02:51They've become lovely soft peaks like snowy mountains.
02:55And to finish our chocolate mousse, add our egg yolks into the melted chocolate.
03:02You want your chocolate cooled, so when you add the egg yolks in, they won't curdle.
03:08Gently fold in the egg whites.
03:11This will make your chocolate mousse nice and airy.
03:16You can see little bubbles forming in the chocolate mousse.
03:20And this is a good size.
03:22We're going to set that aside and work on our caramel.
03:29So the sugar has completely dissolved, so it's time to add in double cream.
03:34Its higher fat content makes for a more luxurious caramel.
03:39And now, some soy sauce.
03:41So this secret sauce turns ordinary caramel into sublime caramel.
03:47One and a half tablespoons.
03:53Mix that in.
03:55Turn up the heat and let the caramel thicken.
03:59This will take about five to six minutes, so let's move on to the biscuit base.
04:05So we're going to have a bit of fun with an Asian twist.
04:08First, add your digestives into a Ziploc bag.
04:11And you want to crush them.
04:20Okay. Pop that into a bowl.
04:23Into that, some roasted coconut.
04:27Roasted sesame seeds.
04:29Melted butter to bind it all together.
04:32And for the game changer, half a teaspoon of Sichuan peppercorn powder.
04:39Give that all a stir.
04:42I can smell that hint of Sichuan peppercorn.
04:46It's just such a unique spice.
04:49If you think you want an extra kick, two pinches of chilli powder.
04:54Now, back to my caramel.
05:00This has thickened up perfectly, so I'll transfer it to a bowl to cool.
05:04And I have all my elements ready.
05:07I'm going to get my production line on the go.
05:10I love using glass bowls to build my chocolate mousse,
05:14because then you can see the lovely layers.
05:17Start off by spooning in some of the biscuit base.
05:20That tiny bit of Sichuan peppercorn powder just adds so much excitement into this biscuit.
05:29Perfect.
05:30Onto our caramel layer.
05:37Mmm.
05:39Sweet, salty, umami heaven.
05:41Our chocolate mousse.
05:49Look how rich and velvety this looks.
05:54Making individual servings for a party works so well.
05:58You can just have them on the table and then people can grab them when they want.
06:02I'm making these first because they need to chill for a few hours.
06:04And here's one that's set.
06:16I'm going to pop some raspberries on the top for decoration.
06:21That lovely hit of red.
06:23Crumble some flake on top as well.
06:25Time for a quick taste.
06:28I'm going to get right down to that gooey caramel layer.
06:35Mmm.
06:37That chocolate is just so decadent.
06:40And you get down to that gorgeous gooey caramel and that biscuit base gives such a hint of little spice and surprise.
06:46The perfect dessert.
06:49I love traditional Christmas wreaths with their evergreen foliage, red berries and pine cones.
07:08But I also like to make edible ones.
07:19Let's start by shaking up our sausage meat with some scrumptious spicy mix.
07:25We're going to add in some samjang paste.
07:27Now, samjang is a gorgeous Korean dipping sauce.
07:30Now, it's made with a mixture of donjang, which is a Korean soybean paste, and also Korean chili paste.
07:37And it's mixed in with some honey and some garlic and some onion, and it just tastes amazing.
07:44Into that, some minced garlic, some spring onions, finely chopped, and some gochujaru.
07:51Now, gochujaru are just Korean red pepper chili flakes.
07:55They're not really, really spicy, but they add that gorgeous hit of colour.
08:00And some sugar.
08:02A drop of sesame oil.
08:05And a pinch of black pepper.
08:12Already smelling good.
08:16So you want to mix it in really well so that this spicy mix is evenly distributed in the sausage meat.
08:26Let's pop it into a piping bag.
08:28If you don't have a piping bag, you can put it into a Ziploc bag.
08:31It works the same.
08:34So we're just going to snip the end of this.
08:37So here would be perfect.
08:40Now that's ready.
08:42And with people coming over, I'm not going to be making my own pastry.
08:46These shop board sheets work perfectly.
08:51So cut it in half.
08:56I'm going to make two sausage rolls and then join them together to make a beautiful reed.
09:02Using a piping bag is great because you can really control how much sausage meat comes out.
09:08And it gives it a really nice structure.
09:16Wrap the puff pastry over the sausage.
09:21You want the edge where it joins on the base.
09:24And for the second one.
09:28We're going to make little incisions, but not all the way through.
09:34You want to leave about a centimetre at the edge.
09:37Cutting them like this makes it really easy for a guest to tear a little piece off.
09:44And it makes a lovely centre piece.
09:46Join them to make a lovely round shape.
09:51You want the edges to face outside.
09:54You can leave it like that, but it works really nice if you just twist it and then press it down a bit.
10:01You twist it and press it down.
10:08And it just makes for a nicer looking wreath.
10:14Quick hand wash.
10:17Now for a little egg wash.
10:22This will make that pastry go lovely and golden.
10:26So you want to cover over everywhere that you see pastry.
10:33And final sprinkling of some roasted sesame seeds.
10:37I have a mixture of green, black and white.
10:42The green one is actually wasabi flavoured.
10:46Roasted sesame seeds.
10:49Into the oven.
10:57And now for a very quick dipping sauce.
11:00You really don't want to make something too complicated, but you want it to be interesting and tasty.
11:05So I've got some Japanese mayonnaise here.
11:10This is slightly creamier and a little bit more tangy than normal mayo.
11:14But if you don't have it, use normal mayo.
11:17And a teaspoon of chilli oil.
11:21This really adds that hit of gorgeous spice.
11:26A sprinkle of sugar.
11:28A little salt.
11:29A little pepper.
11:30A little salt.
11:32And a little pepper.
11:34Mmm.
11:43Perfect.
11:44Creamy and a bit spicy.
11:46And now a quick clean down.
11:47Doesn't this just look gorgeous?
11:48The pastry is so lovely and golden.
11:49I'm just going to set it down onto my platter.
12:03Gently.
12:04Now, time for a taste.
12:12The pastry breaks off so easily.
12:17Lovely and hot.
12:18I'm going to dip it into my gorgeous spicy mayo.
12:24Mmm.
12:28Flaky pastry.
12:29Sweet filling with a little bit of spice.
12:33This is a dish that your guests will definitely want the recipe for.
12:37Whether it's breakfast.
12:38Lunch.
12:39Or a quick snack.
12:40Choo chow it.
12:41With Lee Kum Kee.
12:42Proud sponsor of Eva Pau's Asian Christmas.
12:43For every flavour.
12:44Every meal.
12:45Every moment.
12:46Lee Kum Kee.
12:47Proud sponsor of Eva Pau's Asian Christmas.
12:48For every flavour.
12:49Every meal.
12:50Every moment.
12:51Lee Kum Kee.
12:52Proud sponsor of Eva Pau's Asian Christmas.
12:53Crispy golden bread of prawns are the first thing that'll disappear at a party.
12:54I always have to remind myself to make more than I think I'll need.
12:55I always have to remind myself to make more than I think I'll need.
13:13So we're going to start off with our dipping sauce and seasoning mix.
13:30This is a really nice Japanese seasoning mix called furikake.
13:35So some roasted sesame seeds and crunch some snack seaweed in.
13:40Now this is a little bit different to nari seaweed which we would usually use for sushi.
13:46It's thinner and it's crispier and this will add a bit of colour but also really nice flavour.
13:53Once you smell that lovely aroma of the seaweed and the sesame seeds, it's done.
14:00Traditionally, panko prawns are served with a tonkatsu sauce which is like a thicker version of a Worcester sauce.
14:09It's quite tangy.
14:10It has a deep colour.
14:12But we're going to be making yuzu mayo.
14:15I'm using Japanese mayonnaise here.
14:17Some cream cheese which will help thicken it.
14:21A little bit of sugar.
14:23And now some yuzu.
14:25Now yuzu tastes a cross between a lemon, a lime and a grapefruit all in one fruit.
14:32It's unique and it works really well in this mayo dip.
14:37Add in some yuzu chilli sauce to give it a little bit of heat.
14:42And need a bit of salt to balance.
14:52Perfect.
14:53The sauce is ready.
14:54The seasoning mix is ready.
14:56Time to move on to our panko prawns.
15:02So I have some lovely large prawns here.
15:05And we're going to skewer them.
15:08Panko prawns is actually known as ebi fry in Japan.
15:13And they are really, really popular.
15:16And one of the features of them is that the prawn is straight.
15:19So there are a few techniques to do it.
15:22One is to make a little slit into the belly.
15:25And then when you fry it, it should go straight.
15:27Or a skewer helps it to become straight when you deep fry it.
15:32The skewer also makes it really handy to eat at the party.
15:37Okay, let's get them breaded.
15:47Firstly, into your seasoned flour.
15:50Then into your egg.
15:53Into your panko bread crumb.
15:56So panko bread crumb.
15:57So panko bread crumbs are just a really fine bread crumb.
16:02And they just make your batter really nice and crispy.
16:06But to get that ebi fry thick batter coating, what we need to do is double dip it.
16:13So we're going to go back into our egg.
16:17And then into our panko bread crumb again.
16:20So that when you fry it, it's going to give you a lovely thicker coating.
16:26So you can actually make your own panko bread crumbs.
16:30If you want to use gluten free bread, you can just blitz them in a blender.
16:35And then stick them in the oven for a few minutes.
16:38And they crisp up really nicely.
16:40Into the hot oil for three to four minutes.
17:08You just want them to be lovely and golden in color.
17:12And three to four minutes on the other side too.
17:15I'm suddenly feeling very hungry.
17:18They're the perfect color now.
17:21Out they come.
17:25I usually like to make these ahead of time.
17:28And just before serving, you can pop them into an air fryer.
17:32And they crisp up beautifully.
17:35Or you can pop them in the oven and keep them gently heated just before the party.
17:42Ready to serve up.
17:44And now for a sprinkle of our furikake seasoning mix.
17:59Mmm.
18:09Crispy, crunchy, juicy, and tangy.
18:14So delicious.
18:16It's always nice to have a vegetarian option at a party.
18:37But vegetarians will need to be quick because this next dish is very popular with everyone.
18:43Crispy, battered, bite-sized pieces of cauliflower.
18:54Let's get going with our batter.
18:56Some flour.
18:58Corn flour.
19:01Now, corn flour gives you a really nice crispy batter.
19:05But if you don't have corn flour, you can just use plain flour.
19:09I'm going for a really light, airy batter.
19:13So I'm adding in some baking powder.
19:16And some bicarb.
19:18And a little bit of garlic powder for some extra flavor.
19:24Good pinch of salt.
19:27And pepper.
19:28Then I'm just using cold water here.
19:34Whisk it together so that you don't get any lumps.
19:40Lovely thick batter.
19:45It will coat the cauliflower beautifully.
19:48I'm going to slice it in half.
19:54Take the core out.
19:57And then the little florets will just break off beautifully.
20:03And cut them into bite-sized pieces.
20:07Coat the cauliflower all over with the batter.
20:10And then set it into some hot oil.
20:13And you can see that they're instantly starting to crisp up here.
20:18Just like the prawns, you can pre-fry this earlier on in the day.
20:23And then just before your guests arrive,
20:25you can pop them in the air fryer or the oven just to reheat them.
20:28And they go really lovely and crispy.
20:31It just takes about three to four minutes on each side
20:34for them to turn golden.
20:36Set them on some kitchen paper to remove any excess oil.
20:47Don't these look incredible?
20:49Quick clean down.
20:50And then onto our bang bang sauce.
21:04Bang bang chicken was actually the original dish
21:07because the chicken was bang banged to tenderise it.
21:10But now it actually refers to the sauce.
21:13So start off with some mayonnaise.
21:16Add some sweet chilli sauce into it.
21:21Roughly two tablespoons.
21:23Some sriracha.
21:27Bit of salt.
21:32Give it a little mix.
21:35The sweet chilli and the sriracha give it such a lovely colour.
21:40Time to serve.
21:42I'm going to give it a little sprinkle of sashimi togarashi.
21:54The seven spice Japanese powder.
21:57I love sprinkling this over things
21:59because it gives a little hint of spice.
22:02Not too much, but it adds a lovely colour.
22:05Some chopped scallion.
22:07My guests are going to be arriving soon,
22:10so I better pop into my party dress,
22:13but time for a quick taste.
22:20Mmm.
22:21Crispy batter and the cauliflower is just lovely and soft,
22:26and that hit of spicy mayo.
22:29Divine.
22:30Mmm.
22:31Mmm.
22:32Mmm.
22:33Mmm.
22:34Oh, I better get changed.
22:35I suppose you want to close it too then.
22:36Ladies first.
22:37Merry Christmas.
22:38Yeah, thank you.
22:39Yeah, you can just tear it off.
22:40Yeah.
22:41Cheers.
22:42Cheers.
22:43Cheers.
22:44you're the closer to the ladies
22:52and then the base has some fish on peppercorn
23:14if you've been thinking of hosting a christmas party this year i hope today's recipes inspire
23:21you to go for it simple yet delicious food which puts everyone in a good mood there might even be
23:27some dancing later wishing you and yours peace love and joy this christmas for all the recipes
23:35from tonight's show visit rte.ie forward slash food
23:44for marinades to stir fries grills and glaze seasoning or drizzling
24:13flavors that bind by me come key proud sponsor of eva powe's asian christmas
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