Recipes | Viewing Tag: spam

Makes 6

1. Wash and cook your rice.

2. While your rice is cooking, prepare the filling:

• Slice SPAM into 6 thick slices. Heat up a large skillet with 1tsp oil. Add SPAM slices and pan fry until each side is golden. Drain on kitchen paper and set aside.
• Crack eggs into a bowl and add a dash of milk/water. Season with salt and pepper and whisk well to combine. Heat up a non-stick skillet with 1tsp oil. Pour in egg mix and make one omelette. Slide omelette onto a chopping board and slice into 6 portions.

3. Once cooked, transfer the rice to a large bowl and mix in sushi seasoning to taste. Divide the rice mix into 12 portions.

To make each onigirazu:

1. Place a large sheet of cling film down on your bench.
2. Place one sheet of nori on top of your piece of plastic.
3. Place one portion of seasoned rice in the centre of the nori. Flatten it down to make a small square, rotated 45 degrees to the direction of your piece of nori. The rice acts like the bread in a sandwich.
4. Add a piece of omelette on the centre of your rice.
5. Add a piece of SPAM on the centre of your omelette.
6. Squeeze on Kewpie mayo to taste.
7. Tear up ½ a lettuce leaf to fit your rice square and layer on top of the mayo.
8. Grab another portion of seasoned rice and compact it in your hand before placing on top of the lettuce.
9. Fold each corner of nori over your ‘sushi sandwich’ to completely wrap your sandwich.
10. Wrap the cling film around your nori parcel so that it stays firmly in shape.
11. Allow your onigirazu to sit for 10 minutes to help set it before slicing in half.

Repeat with remaining ingredients to make the other 5 onigirazu.

1. Place all dry crepe ingredients into a med sized bowl. Whisk. Add in water and whisk to form a batter. A few lumps are ok. Add in oil and whisk to just combine.

2. Heat a non-stick pan and spoon in a ladle of batter, or just enough to coat the pan with a thin layer of batter. Keep the heat on low.

3. When the batter just turns opaque, crack an egg onto the crepe. Using a spoon, spread the egg to cover the crepe.

4. Sprinkle on spring onions and sesame seeds.

5. Flip the crepe over. Dollop on <1T hoisin sauce and <1T sambal oelek. Smear to cover the crepe with this sauce mix.

6. Place 2 slices of ham of choice down the centre of the crepe, leaving a gap in the middle to allow for a fold.

7. Place a crispy wonton wrapper on each piece of ham.

8. Fold one edge of the crepe in to cover. Fold the opposite parallel edge of the crepe in to cover. Now fold the crepe in half, along the gap you created between your ham/wonton wrappers.

9. Remove the crepe from the pan and slice in half. Enjoy 

Serves 4-8

1. Add the seasoning ingredients into a bowl and stir to mix.

2. In a wok or very large skillet, add oil and SPAM cubes and pan fry on medium heat until golden. Remove the SPAM onto a plate and set aside. Keep all the oil in the wok for the next step.

3. Add onions and garlic to the wok. Fry until fragrant.

4. Add in diced carrot and fry until softened.

5. Add in corn and mix through.

6. Return SPAM to the wok.

7. Add in rice and separate so that there are no clumps, but be careful not to break the rice grains.

8. Add in seasoning sauce and mix through until all grains of rice are coated. Check for seasoning and adjust of necessary. Be mindful that the SPAM is salty and the chilli oil you will be adding is also salty.

9. Add in spring onions and mix through. Turn off the heat.

10. Fry and egg and place the egg on top  of the rice and drizzle with Chilligasm's chilli oil to taste.

Enjoy!

Note: This recipe can be made and frozen (without the fried egg). 

To freeze: 

- Ensure your rice is fully cooled (we cool it in the refidgerator first with the lid off) 

- Store in airtight containers (we pack them according to serving size)

- To reheat, defrost in the fridge the day before and microwave (or microwave on frozen for approximately 6 mins. This will vary depending on your microwave)