Authentic wok recipes
Authentic Wok Recipes – Master the Art of High-Heat Cooking
Unlock the full potential of your HOT WOK with our collection of wok recipes made for high-heat cooking. From quick stir-fries and authentic Asian dishes to chicken, beef, seafood, noodles, paella and outdoor cooking, find inspiration for your next meal.
Explore Our Wok Recipes
Whether you are looking for a quick everyday stir-fry, an authentic Asian wok recipe or inspiration for outdoor cooking, explore our recipes and discover new ways to cook with HOT WOK.
From sizzling Asian classics to creative outdoor meals, we provide step-by-step guides optimized for high-performance gas stoves. Cooking with 7, 10, or 12 kW requires speed and precision, and our recipes show you exactly how to balance the intense heat with fresh ingredients to keep vitamins, crunch, and flavor intact.Explore our categories and get inspired:
- Quick Stir-Fries: Healthy everyday meals in under 15 minutes.
- The Grill & Paella Collection: Use your HOT WOK for more than just Asian cuisine.
- Tips from the Chef: Learn how to season your pan and control the flame for perfect results.
Let's Wok - Recipes
Let's Wok - Recipes
Shrimp Ramen with Black Tiger Prawns
Shrimp Ramen with Black Tiger Prawns Juicy Black Tiger prawns, tender ramen noodles, cauliflower and green peas in a rich, flavourful miso broth. Finished with fresh spring onions and crispy chili oil for an extra kick. Prepared on your HOT WOK, this delicious ramen dish combines intense heat for quickly searing the prawns with gentle simmering to bring all the flavours together. Serves 4 Ingredients 450 g Black Tiger prawns ½ cauliflower 1 cup frozen peas 1 fresh chili 2–3 garlic cloves 1 tbsp miso paste 1 jar of ramen broth Spring onions, for topping 1 tsp crispy chili oil 1 pack pre-cooked ramen noodles 200 ml water High-heat cooking oil Preparation 1. Prepare the ingredients Cut the cauliflower into small florets, finely chop the chili and garlic, and slice the spring onions. Have the prawns, frozen peas, ramen broth and noodles ready before heating your HOT WOK. 2. Sear the prawns Heat a little oil in your HOT WOK carbon steel wok pan over high heat. Add the garlic, chili and miso paste, stirring quickly to release their aromas without burning them. Add the Black Tiger prawns and stir-fry over high heat. 3. Add the vegetables After approximately 1 minute, add the frozen peas and cauliflower. Toss everything together and pour in the 200 ml water. 4. Add the ramen broth Pour the ramen broth into the wok and reduce the heat. Let everything gently simmer for approximately 3 minutes, allowing the vegetables and prawns to cook in the flavourful broth. 5. Add the ramen noodles Add the pre-cooked ramen noodles and gently stir them into the broth. Heat until the noodles are warmed through, the cauliflower is tender and the prawns are fully cooked. 6. Finish and serve Serve the ramen hot, topped with freshly sliced spring onions and a drizzle of crispy chili oil. Enjoy! HIGH HEAT FOR SEARING. LOW HEAT FOR SIMMERING. With HOT WOK, you have the power to quickly sear fresh ingredients and the control to prepare rich, flavourful soups and ramen dishes. From quick stir-fries to warming noodle soups, your HOT WOK is much more than a traditional wok burner. Discover our HOT WOK starter packages or explore more recipes and cooking inspiration.
Shrimp Banh Mi
🔪 Prep info for Shrimp Banh Mi Serves: 2Gear: HOT WOK ProPrep Time: 15 minutesCooking Time: 6 minutes 🔥 Shrimp Banh Mi – BBQMoods Style (Serves 2) A crusty baguette, juicy garlic-butter shrimp, spicy sriracha mayo, and a sweet onion topping. This Banh Mi is bold, quick, and packed with flavor – exactly the kind of meal we like at BBQMoods. 🧄 What you’ll need For the shrimp marinade: 300 g large peeled shrimp or prawns 1 tsp chili flakes ½ tsp ground white pepper ½ tsp turmeric ½ tsp paprika 1 tbsp neutral oil For the onion salsa topping: ½ small yellow onion, very thinly sliced into rings 2 spring onions, finely sliced ½ tbsp olive oil 1 tsp vinegar A tiny drop of honey Pinch of salt and freshly ground pepper to taste For the sriracha mayo: 2 tbsp mayo 2 tbsp sriracha sauce ½ tbsp lemon juice Tiny drop of honey Freshly ground pepper to taste Optional: a dash of whiskey for depth For the garlic butter shrimp: 3 tbsp peanut oil 60 g unsalted butter 6 large garlic cloves, finely chopped 3 tbsp finely chopped fresh parsley For building the sandwich: 1 rustic baguette (bake it off if needed) A handful of shredded lettuce 🔥 Let’s cook Step 1: Marinate the shrimp Mix the shrimp with chili flakes, pepper, turmeric, paprika, and oil. Let them marinate while you prep the other components (10–15 minutes is enough). Step 2: Make the onion salsa Combine the yellow onion and spring onion in a small bowl. Add olive oil, vinegar, a drop of honey, and season with salt and pepper. Mix well and set aside. Step 3: Sriracha mayo Stir together mayo, sriracha, lemon juice, honey, pepper, and whiskey (optional). Taste and tweak as needed. Step 4: Fire up the wok Place your HOT WOK over medium-high heat until it just starts to smoke. Add the peanut oil and swirl it around the wok to coat. Add the marinated shrimp and stir-fry quickly, tossing constantly. Once the shrimp start to turn color, reduce the heat to medium-low. Add the butter and garlic. Stir and keep things moving – don’t let the garlic burn. After about 2 minutes, stir in the parsley. Toss everything once more and remove from heat. 🔧 Time to build your Banh Mi: Slice the baguette lengthwise. Spread a generous layer of sriracha mayo on the bottom half. Add a layer of shredded lettuce. Pile on the garlic-parsley butter shrimp. Top with the onion-spring onion salsa. Finish with another drizzle of sriracha mayo on top.
Creamy Shrimp and Mango Wok
All you need for 4 persons: Ingredients: 400g shrimp, peeled and deveined 1 mango, peeled and diced 1 red bell pepper, sliced 1 yellow onion, sliced 1 tablespoon vegetable oil 1 tablespoon grated ginger 2 garlic cloves, minced 200ml coconut milk 1 tablespoon red curry paste Salt and pepper, to taste Fresh coriander, chopped for garnish Directions: Heat the vegetable oil in a HOT WOK over medium-high heat. Add the ginger and garlic and stir for 30 seconds. Add the red curry paste and stir for 1 minute. Add the shrimp and stir-fry until pink and cooked through, then remove from the wok and set aside. In the same HOT WOK, add the sliced bell pepper and onion and stir-fry until softened. Add the diced mango and stir-fry for another minute. Add the coconut milk and stir until heated through. Return the shrimp to the HOT WOK and stir to combine with the vegetables and sauce. Season with salt and pepper, to taste. Serve hot, garnished with chopped fresh coriander. Enjoy your Creamy Shrimp and Mango Wok inspired by the HOT WOK!
