Panko is a type of crisp Japanese breadcrumb made from an electrically baked white bread which is flaked rather than ground.
Nam prik pao or Thai Chilli paste is made from roasted garlic, chillies, shallots and as with many Thai base recipes dried shrimp.
Hoisin sauce is a dark, thick, sweet Chinese condiment used in recipes such as stir-fries, brushed on to meats before roasting, or as a dip
Wok hei, means ‘the breath of the wok,’ it is the smoky flavours, aroma and texture the dish picks up whilst being stir-fried in a hot wok.
Sriracha is a hot chilli-based condiment from Thailand used predominantly in Thai and Vietnamese cooking and used in soups, sauces and as a dip for seafood and spring rolls.
Ghee is a south Asian pure butterfat used for frying and flavouring similar to clarified butter.
Chinese Five Spice is a staple in Chinese kitchens although not used in every recipe.