In the melting pot that is our country, many may find ourselves pulled between (at least) two cultures and wondering where we fit in. Chinese-ish celebrates the confident blending of identity through food: a bounty of inauthentic, Chinese-influences dishes from all over Southeast Asia.

Cereal butter prawns

• 500g raw prawns
• 1 tsp salt
• 1 tsp caster (superfine) sugar
• 1 egg, whisked
• 2 Tbsp plain (all-purpose) flour
• 2 Tbsp cornflour
• Vegetable oil, for shallow frying, plus 1 Tbsp extra
• 1 Tbsp milk powder
• 1 Tbsp chicken bouillon powder
• 1 cup (105g) Nestum cereal (see Note) or quick oats30g butter
• 15 curry leaves
• 2 Birdseye chillies, sliced

Use a pair of sharp kitchen scissors to trim the legs and feelers off the prawns. Place the prawns in a bowl and season with the salt and sugar. Pour the whisked egg over the top and toss to coat. Sift the flour and cornflour together over the prawns and stir to combine.

In a wok, heat enough oil to shallow fry the prawns, until smoking. Fry the prawns in batches until crispy, then set aside to drain on a wire rack.

Mix the milk powder, chicken bouillon powder and Nestum or oats in a bowl to combine. Heat the extra oil and the butter in a frying pan over medium heat and add the curry leaves and sliced chilli, frying until fragrant. Add the Nestum or oats mixture and toast, continuously stirring, until golden. Add the prawns and toss to coat. Serve hot.

Hot tip: You can find Nestum cereal at most Asian grocers. If you can’t find it, use quick oats instead.

Cheat’s egg custard tart

Makes 12

• Vegetable oil, for brushing
• 2 sheets shortcrust pastry

For the custard

• 1/3 cup (75g) caster (superfine) sugar
• 150ml hot water
• 2 eggs
• 1/4 cup (60ml) sweetened condensed milk
• 1/2 tsp vanilla extract

For the custard, dissolve the sugar in the hot water in a saucepan over low heat, stirring to make a syrup. In a bowl, whisk the eggs, condensed milk, and vanilla together to combine. While whisking continuously, slowly pour the sugar syrup into the egg mixture. Strain into a jug and allow to stand until the air bubbles dissipate. Set aside.

Preheat the oven to 200°C.

Lightly brush a 12-hole muffin tin or 12 fluted individual tart tins with oil. Cut the pastry sheets into 12 even squares and press into the greased tins, trimming off any excess. Chill in the fridge for 15-20 minutes.

Line the pastry shells with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then carefully remove the paper and weights and bake for another 3-4 minutes, until golden. Set aside to cool.

Reduce the oven temperature to 140°C and divide the custard equally between the shells.

Bake the tarts on the lowest shelf of your oven for 20-25 minutes, until the filling is just set. Remove from the oven and allow to rest for about 15 minutes. Enjoy the custard tarts while they’re warm.

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