Eva Pau’s Asian Kitchen Season 2 Episode 2, airing Wednesday 11th March at 8pm on RTÉ One, shifts from comfort‑food classics to a more vibrant, restaurant‑style spread: a Black Sesame Yuzu Tart, Hoisin Ribs with crunchy slaw, and a lively Prawn & Thai Basil Yúk Sung salad.
In Episode 2, Eva leans into bold flavours and elegant plating, treating viewers to a dinner that feels part bar‑style snack, part fine‑dining dessert. Sponsored by Lee Kum Kee, the episode continues her mission of making Asian‑inspired dishes feel approachable and fun to cook at home.
Black Sesame Yuzu Tart
The Black Sesame Yuzu Tart is a modern, citrusy dessert that balances the toasty, nutty depth of black sesame with the bright, fragrant zing of yuzu. Eva typically builds this as a shortcrust or tea‑biscuit base filled with a silky black‑sesame custard or ganache, then tops it with yuzu‑infused cream or meringue for a striking contrast of colour and texture. It’s the kind of show‑stopping finish that looks impressive but relies on simple Asian pantry staples you can pick up at Asia Market.
Hoisin Ribs with Slaw
For the Hoisin Ribs, Eva turns pork ribs into sticky, caramelised bites glazed with a rich hoisin‑based sauce that’s sweet, salty and faintly spiced. The ribs are slow‑cooked until tender, then finished under the grill or in the oven to develop that glossy, sticky crust, while the accompanying slaw adds crunch and freshness with cabbage, carrot, maybe a hint of apple or Asian herbs, all dressed in a tangy, sesame‑infused dressing. It’s the kind of dish that works just as well for a family dinner as it does for friends gathered around a table.
Prawn and Thai Basil Yúk Sung
Closing the savoury course on a bright note is the Prawn & Thai Basil Yúk Sung, a playful, toss‑and‑mix salad inspired by the Chinese New Year “lo hei” tradition. Eva’s version mixes plump, lightly cooked prawns with fresh herbs (Thai basil, mint and coriander), crisp vegetables, and a zesty, umami‑rich dressing that brings all the flavours together. The dish is designed to be mixed at the table, making it perfect for sharing while still tasting light and aromatic against the richer ribs and tart.
How to watch and cook along
Episode 2 airs on Wednesday 11th March at 8pm on RTÉ One and is available to stream on RTÉ Player for those who want to cook along step‑by‑step. Complementary recipes for the Hoisin Ribs and other dishes are published on RTÉ Lifestyle, so you can recreate Eva’s flavours in your own kitchen using ingredients from Asia Market.
