Personal Asian Boards
Back with my signature personal boards, and this time we're bringing together some irresistible Asian-inspired flavors! ❤️
Refreshing Thai Pomelo Salad with a honey-chili-lime dressing, flavorful Thai Paneer Satay Sticks in a creamy coconut curry marinade, and colorful Mini Persimmon Sushi Bites layered with crispy tofu, crunchy veggies and a delicious peanut sauce!
Three completely different bites, each bursting with flavors and textures, all arranged on individual mini boards for that extra-special touch! Perfect for festive gatherings, Diwali parties or your next celebration.
Ingredients
Thai Pomelo & Grapefruit Salad:
Salad
- 1 medium pomelo , peeled and segmented
- 1 grapefruit , peeled and segmented
- 1/4 cup multi-colored carrots , shredded
- 1 small shallots (onions) , thinly sliced lengthwise
- 8–10 mint leaves , finely chopped
- 8–10 basil leaves , finely chopped
- 2 tbsp fresh coconut , grated
Honey-Chili-Lime Dressing
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tsp soy sauce
- 1 tsp hot sauce
- 1/2 tsp ginger , grated
- 1 thai red chilies , finely chopped
- 1/2 tsp lemon zest
- salt , to taste
- black pepper , to taste
Garnish
- 2 tbsp roasted peanuts and cashews , roughly crushed
- 1 tsp toasted sesame seeds
Thai Paneer Satay:
Paneer Satay
- 1 lb paneer cut into 6–8 thick sticks (450 gm)
- 1 1/2 cups coconut milk
- 2 tbsp thai red curry paste
- 2 tsp ginger-garlic paste
- 1 tbsp lemon juice
- 2 tsp sugar
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 2 tsp hot sauce
- salt , to taste
Peanut Dipping Sauce
- 1/4 cup peanut butter
- 1 tbsp sriracha , or hot chili garlic sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 2-3 tbsp warm water , as needed
Garnish:
- 1 tsp toasted sesame seeds
- 1 tbsp fresh chives , finely chopped
Mini Persimmon Sushi Bites:
Sushi Rice
- 1 1/2 cups cooked sushi rice
- 1/4 tsp salt
- 3/4 tsp sugar
- 1 1/2 tsp rice vinegar
- 1/2 tsp furikake seasoning
Crispy Tofu
- 1/2 cup extra-firm tofu , finely chopped
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp hot sauce
- 2 tsp cornstarch
Tofu Veggie Filling
- 2 tbsp onions , finely chopped
- 2 tbsp corn , boiled
- 2 tbsp carrots , finely chopped
- 2 tbsp bell peppers , finely chopped
- 1 tbsp mayonnaise
- 1 tbsp hot sauce
For Assembly:
- 2 persimmons , finely chopped
- 1 small cucumber , thinly sliced
- 1 tbsp fresh mint , finely chopped
- 1 tbsp cilantro , finely chopped
- 1 avocado , thinly sliced
- 1 tsp furikake seasoning
- 1 tsp sesame seeds
- peanut sauce , for serving
- soy sauce and wasabi , optional
Instructions
Thai Pomelo & Grapefruit Salad:
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Prepare the Dressing: In a mixing bowl, whisk together all the honey-chili-lime dressing ingredients until well combined.
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Prepare the Salad: Peel the pomelo and grapefruit, remove the membranes and separate them into bite-sized pieces.
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Mix the Salad: Add the pomelo, grapefruit, shredded carrots, shallots, mint, Thai basil and grated coconut to the dressing. Toss lightly until everything is well coated.
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Chill: Refrigerate the salad for 15–20 minutes while preparing the other appetizers.
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Serve: Just before serving, garnish with roasted peanuts, cashews and toasted sesame seeds for that extra crunch.
Thai Paneer Satay:
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Prepare the Paneer: Cut the paneer lengthwise into 6–8 thick sticks. Lightly score the surface with shallow diagonal cuts, without cutting all the way through.
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Marinate: Whisk together coconut milk, Thai red curry paste, ginger-garlic paste, lemon juice, sugar, cornstarch, soy sauce, hot chili sauce and salt. Add the paneer sticks, coat well and refrigerate for at least 30 minutes.
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Pan-Roast: Heat a nonstick skillet over medium heat. Arrange the paneer sticks and cook until lightly golden on both sides. Add some remaining marinade and simmer until cooked through, thickened and nicely coating the paneer.
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Peanut Sauce: Whisk together all the dipping sauce ingredients, adding warm water as needed for a smooth consistency.
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Serve: Garnish the paneer satay sticks with toasted sesame seeds and chives. Serve with peanut dipping sauce.
Mini Persimmon Sushi Bites:
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Prepare the Sushi Rice: Mix the cooked sushi rice with salt, sugar, rice vinegar and furikake seasoning. Keep aside.
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Prepare the Crispy Tofu: Toss the finely chopped tofu with soy sauce, sesame oil, hot sauce and cornstarch. Pan-fry in a nonstick skillet until golden and slightly crispy. Alternatively, air-fry at 350°F for 7–8 minutes.
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Prepare the Filling: Mix the crispy tofu with onions, corn, carrots, bell peppers, mayonnaise and hot sauce until well combined.
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Assemble the Sushi Bites: Place a small round mold directly on your serving board and press in a layer of seasoned sushi rice. Add finely chopped mint and cilantro, followed by sliced cucumber and finely chopped persimmons. Top with the tofu veggie filling.
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Garnish and Serve: Finish with sliced avocado, furikake seasoning and sesame seeds. Carefully remove the mold and serve with peanut sauce. Soy sauce and wasabi can be served on the side, if desired.
Assembling the Personal Asian Boards:
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Arrange one Mini Persimmon Sushi Bite directly on each individual wooden board, preferably over a small piece of banana leaf. Add a Thai Paneer Satay Stick alongside it, followed by a small bowl of chilled Thai Pomelo & Grapefruit Salad. Serve with peanut dipping sauce and finish with fresh herbs or sesame seeds for a colorful presentation.