Situated in the picturesque Adelaide Hills suburb of Stirling is Sticky Rice Cooking School and Villas.

The school offers a range of classes from various cuisines including Thai, Vietnamese, Japanese, Korean, Spanish, Moroccan, Mexican, Vegetarian and Vegan.

Participants are guided by professional chefs, preparing and cooking their own dishes, before indulging in their own creations.

Three luxury accommodation villas are also situated on the premises, with visitors able to book a villa separately or as part of a package.

Exclusive to Adelaide Dining Magazine, the team at Sticky Rice have shared some of their favourite Asian-inspired dishes.

Get cooking and try out some of these delicious recipe’s for yourself!

STEAMED SCALLOP WON TONS with Peanut Nam Jim

Makes about 30 wontons

  • 100g fresh fish, cut into small pieces
  • 250g scallop meat, cut into small pieces
  • 2 cloves garlic, chopped
  • 2 coriander root, chopped
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon ground white pepper
  • 3 green shallots, finely sliced
  • 1 pkt wonton wrappers
  • 1 egg lightly beaten

Process fish, scallop meat, garlic & coriander root in a food processor until chopped.  

Transfer to a mixing bowl & stir through the fish sauce, sugar, pepper & green shallots.

Place a teaspoon full of mixture on the centre of each wonton wrapper, brush edges lightly with egg & bring the pastry together to form a dumpling.  

Transfer to a bamboo steamer & cook for about 5-7 mins.  Serve with dipping sauce.

PEANUT NAM JIM

  • 1 tablespoon peanuts, roasted & crushed
  • 2 green chillies, sliced with seeds
  • 1 clove garlic
  • 1 coriander root, chopped
  • 2 tablespoons fish sauce
  • 3 tablespoons palm sugar
  • 5 tablespoons lime juice
  • 1 tablespoon water

Pound garlic, chilli and coriander root in a mortar & pestle to form a paste. Remove & place in a bowl.  

Combine the palm sugar, fish sauce & water & mix until sugar is dissolved. Mix through lime juice & adjust seasoning if needed.  

Finish with crushed peanuts & serve.

Steamed scallop won tons
Roast eggplant & pork salad

ROAST EGGPLANT & PORK SALAD with Tamarind 

  • 3 Japanese long eggplant
  • 2 tablespoons vegetable oil
  • 2 cloves garlic
  • 150g pork mince
  • ½ cup golden shallots, sliced
  • 1 large red chilli cut into strips
  • 3 tablespoons palm sugar
  • 2 tablespoons fish sauce
  • 4 tablespoons tamarind water, thick
  • ½ cup peanuts, crushed
  • 1 tablespoon lime juice
  • ½ cup Thai basil leaves
  • ½ cup coriander leaves
  • 1 teaspoon chilli powder (optional)
  • Sliced cucumber to serve

Cut eggplant in half, coat well with vegetable oil & grill until browned & cooked through. Chop & set aside.

Heat a little oil in a wok; fry the pork until cooked through. Add palm sugar, fish sauce & tamarind water.  

Fold through eggplant, chilli powder & chilli strips. 

Finish with lime juice, peanuts, coriander, cucumber & Thai basil. Adjust seasoning if needed.  

STIR-FRIED PRAWNS with Thai basil

  • 500g uncooked prawns
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, chopped
  • 3 tablespoons red curry paste
  • 1 tablespoon wild ginger
  • ½ cup snake beans, cut into 2.5cm lengths
  • 4 tablespoon kaffir lime leaves, sliced
  • ½ cup Thai Basil
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce

Heat oil in a wok until it’s just starting to smoke.  

Stir-fry prawns sealed, add curry paste, garlic & wild ginger.  Stir in beans & lime leaves.  

Season with palm sugar & fish sauce & finish with Thai basil.  Serve with rice.

Stir fry prawns with Thai basil
Poached pear with ginger & turmeric

POACHED PEARS WITH GINGER AND TURMERIC SYRUP

  • 4 pears
  • 4 cups water
  • 200g light palm sugar
  • 200g dark palm sugar
  • pinch salt
  • 40 g fresh turmeric peeled and grated
  • 125g candied ginger
  • 20ml Malibu liquor

Peel the pears keeping the stalks and removing some of the core at the base.

Heat the water in a saucepan with the sugars and bring to the boil.

Place the pears in the syrup, cover with a lid and simmer very gently until the pears are tender. This can take 30minutes – 2 hours depending on how ripe the pears are.

Remove the pears from the syrup when cool and set aside.

Add the salt, turmeric, candied ginger to the syrup and cook until it thickens.

Add the Malibu and serve the pears with the syrup and fresh whipped cream or ice cream.

Any leftover syrup will keep for months in a jar in the refrigerator.

Sticky Rice Cooking School – Open: Mon 10am-3pm | Tues 10am-9pm | Wed & Thurs 10am -5.30pm | Fri 9am-5pm | Sat 10am-3pm |Sun 1pm-5pm

96 Old Mt Barker Road, Stirling SA | (08) 8339 1314