When the weather is hot and sticky, I crave cool, crunchy, and refreshing flavors. Enter Stuffed Cucumber Kimchi (Oi Sobaegi)—a summertime staple in Korea that’s as vibrant as it is addictive. Think crisp cucumbers bursting with a garlicky, spicy filling of chives, carrots, and gochugaru. read more
The mountains of end of season blueberries have been calling my name at the grocery store and I’m trying to gobble them down as quickly as possible. And what better way to answer than to make blueberry muffins? I wanted the perfect recipe — tender read more
If you’re looking for a light, bright, flavor-packed dish that’s perfect for summer, this Chilled Shrimp with Asian Pesto has your name all over it. Sweet, juicy shrimp are gently poached in a fragrant bath of herbs and aromatics, then paired with a bold and herbalicious pesto that’s a little nutty, a little creamy, and totally addictive. I’m talking cilantro, cashews, lemongrass, and just enough fish sauce to keep things funky—in the best way. It’s cool, refreshing, and ideal for entertaining or a no-stress dinner that still feels special. You can make everything ahead and serve it cold, making it perfect for a potluck dinenr. We are entering the real dog days of summer and eating cold food is just the vibe right now, so let’s get into it.
The first step is to make the pesto. But this is not your Nonna’s pesto. This vibrant green sauce is bursting with bold, Southeast Asian-inspired flavor. It’s rich, herbaceous, a little funky, and endlessly versatile. Use it as a dip for grilled meats or veggies, smear it on sandwiches, drizzle it over noodles or rice bowls, or toss it with roasted potatoes. Once you’ve got a jar in the fridge, you’ll keep finding excuses to spoon it onto everything.
Start by soaking the cashews. This make them easier to blend.
Then everything gets blended in a food processor. (If you have a high speed blender you could use that instead.)
Toss the cilantro, lemongrass, and garlic into the bowl of your food processor:
Juice the lemon, which adds a burst of citrusy flavor but also helps the cilantro stay green.
Then add the salt:
Then add the oil. I like to use avocado, but canola would work well here too.
Now comes the funky powerhouse, the fish sauce! It’s only a little bit but it really adds umami depth to this pesto.
Lastly toss in the cashews and the mayo. I know mayonnaise may seem like a strange ingredient in pesto, but hear me out. It adds a subtle creaminess and since I use a very small amount of oil, especially compared to the half cup or more that is traditionally used in an Italian style pesto, the little bit of mayo helps everything bind together. Trust the process!
Now that everything is in the processor it’s time to give it whirl:
You may need to scrape down the sides of the bowl and mix it again.
Scrape the Asian pesto into a bowl and put it in the fridge to chill while you prepare the shrimp.
Poaching the shrimp gently in an aromatic broth keeps them juicy, tender, and perfectly cooked—no rubbery shrimp here! It also subtly infuses them with flavor, since I poach them with cilantro and aromatics. Plus, it’s an easy, fuss-free method that works like a charm every time.
Combine the poaching ingredients to a large pot and bring to a simmer.
Cover the pot and simmer for 20 minutes:
At this point you can strain the poaching liquid to get rid of all the solids, but I find it easier to just poach the shrimp with everything. Bring it back to a boil and add the shrimp:
Turn off the heat and stir the shrimp. Let the poach for precisely 3 minutes-this is the sweet spot to get them perfectly cooked through and tender without overcooking.
Drain the shrimp.
Rinse them under cold water if, like me, you poached them along with the aromatics, and put them in the fridge until cold. I like to pile these onto a serving platter and serve with the pesto alongside.
These are begging to be served with my Yuzu Margaritas, for a perfect summer nosh. Let me know what you enjoy them with, we love hearing from you. And don’t forget to tag us in your pics @funkyasiankitchen, I want to see what’s cooking in YOUR kitchen!
Ingredients:
Pesto Ingredients:
Poaching Ingredients:
Make the Pesto Cover the cashews with water and soak for 45 minutes until soft. Drain and set aside.
Combine all of the pesto ingredients, including the soaked cashews, into the bowl of a food processor. Process until the mixture is ground to a chunky paste. Scrape the pesto into a bowl, cover, and refrigerate until ready to use.
Make the poaching liquid Combine the poaching ingredients into a large pot and bring to a simmer over high heat. Lower heat to medium, cover with a lid, and simmer for 20 minutes. Pour the liquid through a colander and discard the solids. Return the poaching liquid to the pot. (I am lazy and do not strain out the solids but instead continue on to the next step, leaving the aromatics in the pot. You can do the same, but know that some of the cilantro stems may stick to the shrimp after cooking down.)
Poach the shrimp Bring the poaching liquid to a boil over high heat. Add the shrimp and stir to combine. Turn the heat off and set a timer for 3 minutes. The shrimp will cook in the hot liquid without overcooking the shrimp. Drain the shrimp in a colander, discard liquid, and place the shrimp in the fridge until cold.
Transfer the shrimp to a serving plate and serve with the pesto on the side. Serve chilled shrimp with Asian pesto immediately.
Keywords: pesto, herbs, shrimp, chilled, summer, lemongrass
When summer corn is at its peak, you really don’t have to do much. But if you want to take it just one step further—without masking its natural sweetness—this quick stovetop Korean Honey Butter Corn is the move. It’s buttery, slightly sticky from the honey, read more
When it’s a million degrees out and even the thought of turning on the stove makes you sweat, this Chilled Watermelon Cucumber Soup comes to the rescue. It’s light, hydrating, and bursting with flavor—basically the edible version of jumping into a cold pool. Crisp cucumbers read more
If the only tapioca pudding you’ve had is from a plastic cup, my version is about to blow your mind. Creamy, lightly sweet, and made with coconut milk, this Coconut Tapioca is a simple, chilled dessert that feels both comforting and tropical—especially when you top it with juicy slices of fresh peak-season mango. It’s the kind of thing I crave when the weather is hot and I want something refreshing but still a little indulgent.
It’s easy to make, naturally gluten-free, and can be easily made plant based by using your fave alt milk. Make a batch ahead of time, chill it in the fridge, and you’ve got a dessert that’s perfect for summer dinners, backyard parties, or honestly just a happy late night little sweet treat.
Tapioca might sound like something your grandma used to eat, but trust me—it deserves a comeback. Made from the starch of the cassava root, tapioca is a pantry staple across Asia, the Caribbean, and beyond. In this recipe, we’re using the small white tapioca pearls—not the big, chewy kind you slurp through a straw in boba tea. These tiny pearls cook up soft and slightly springy, creating a creamy pudding with just the right amount of bouncy texture. Plus, they soak up all that coconutty goodness like little sponges. If you’ve never made tapioca pudding from scratch, now’s the time.
This recipe is super easy because it doesn’t contain eggs. There is no custard base where there is a danger of curdling by overheating. I like the simplicity of the recipe, plus the snowy white color of the pudding that contrasts beautifully with the cut fruit.
I start making by Coconut Tapioca by heating up the milks and sugar. Word to the wise-use a deeper pot than you think you’ll need; milk loves to sneak up on you and boil over.
The coconut milk. Full disclosure, I use coconut cream because that’s what we use at the restaurant. It’s a creamier, more indulgent version of coconut milk. You can use regular or reduced fat coconut milk. Reduced fat milk will result in a looser pudding:
Then the whole milk, though you can easily veganize this by using whatever alternative milk you prefer:
And then the sugar:
Whisk to combine and bring to a simmer.
Slowly pour in the tapioca pearls while whisking. This part is key! The liquid needs to be very hot—if it’s not simmering, the pearls will clump together into one big sticky mess. Keep stirring the tapioca for a minute after you’ve added it to ensure that the tapioca beads stay separate.
Reduce heat to medium-low and cook for about 40–45 minutes, stirring regularly with a whisk or wooden spoon. You’re looking for the tapioca to thicken and the pearls to turn translucent. Unfortunately, all of the ingredients here quickly burn so there is no getting around the stirring. Grab something to entertain yourself by the stove and make sure you stir every minute or so.
Then turn the heat off but let the tapioca sit for another five minutes to finish thickening up. The tapioca continues to thicken as it cools. I like my tapioca on the creamy soft set style. If you prefer thicker tapioca, feel free to increase the tapioca to 1/3 cup.
Pour the pudding into 6 small bowls and use a spatula to scrape every last bit from the pot. Cover and refrigerate for several hours, until cold and set. You can make this a day or two before you plan to serve.
Once they are chilled, it’s time to top them with fresh mango. It’s mango season in South Florida, and I’m super lucky because I have very prolific trees that gives me tons of the most amazing, sweet fruit every year. When the fruit is this good, you really don’t need to do much—so be sure to use the ripest, juiciest mango you can find. It makes all the difference in a simple dessert like this. In fact, if mangoes don’t look great in your neck of the woods, get what does. Pineapple, peaches, or strawberries would all work beautifully here.
To prep the mango I peel them and slice the two meaty sides off the pit.
Then I cut it into thin slices:
And fan them out on top of the chilled coconut tapioca:
Cold, creamy, and just the right amount of sweet, Coconut Tapioca is ready to cool down your dog days of summer. Make a batch and let me know what you think, and don’t forget to tag us in your pics @funkyasiankitchen, we love seeing your creations!
Looking for more chilly treats? Check out my Avocado Smoothie, 3 Minute Mochi, and Strawberries and Milk!
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Make the Tapioca: Place the milk, coconut milk, and sugar in a heavy bottom pot, like a small dutch oven and bring to a simmer over medium heat (Use a big enough pot as milk tends to boil over very quickly). Pour in the tapioca slowly, while whisking the milk. (If the liquid is not simmering, the tapioca will stick together and you will create one goey raft of tapioca).
Lower heat to medium low and cook, stirring regularly with a wooden spoon or whisk, until the tapioca is thickened and the pearls are translucent, about 40-45 minutes.
Turn the heat off and add the vanilla extract, stirring to combine. Then let the tapioca sit for another 5 minutes.
Chill tapioca: Pour the tapioca into 6 small bowls, using a spatula to scrape the last bit out of the pan. Cover and refrigerate for several hours until cold.
Serve tapioca: Peel the mango with a sharp knife. Cut the two meaty halves off and slice the mango into thin pieces. Fan the mango over the tapioca and serve immediately.
*This tapioca is not a firm set. If you like thicker tapioca pudding, feel free to increase the tapioca to 1/3 cup.
*Low fat milks can be used but will yield a lighter, more watery flavor and a looser set. Increase the tapioca to 1/3 cup to help with texture.
*Vegan milk can be used as a substitute for whole milk. Light thin milks, like rice or pure almond, would benefit from an increase of tapioca to 1/3 cup to improve texture.
Keywords: tapioca, sweets, summer, chilled, mango, fruit, gluten free, plant based
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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