Asian BBQ Recipes
These simple, healthy, Asian-inspired recipes have been developed between Lee Kum Kee - the inventors of Oyster sauce - and street food favourites Smokin' Lotus. They are perfect for a healthy summer BBQ and are packed with fragrant Asian flavours.
Chilli Garlic Glazed Salmon
A quick-to-cook fish dish that is packed with umami, perfect served with grilled vegetables.
Serves 4
Preparation time: 10 minutes, plus marinating time 1 hour
Cooking time: approx. 7 minutes
Ingredients
· 4 salmon fillets, approx. 175g each
Marinade
· 3 tbsp Lee Kum Kee Premium Light Soy Sauce
Glaze
· 2 tbsp Lee Kum Kee Chilli Garlic Sauce
· 2 tsp Lee Kum Kee Premium Oyster Sauce
· 2 tsp Lee Kum Kee Oriental Sesame Dressing
· 2 tsp rice vinegar
To serve:
· Asparagus, baby courgettes, tenderstem broccoli, which can all be cooked on the bbq at the same time as the fish.
Method
1. Place the salmon in a glass dish, pour over the light soy sauce and leave to marinate for 1 hour.
2. Mix all the glaze ingredients together.
3. To cook, light your BBQ. If you are using charcoal make sure they are fully lit and all the flames have died down. Place your fish, skin side down, on the indirect heat of the grill.
4. Grill for 5 to 7 minutes, until the skin is crispy and fish is almost cooked. Flip the fish over, and grill for another minute or 2 and then flip back over. Brush liberally with the glaze and close the lid of the BBQ for a minute or 2 (you will need to take care cooking the fish as every BBQ is slightly different and salmon fillets can vary in thickness).
5. If you prefer to cook indoors, heat your grill to a medium and repeat the process described in steps 3 and 4.
6. Take the salmon off the grill, brush again with the glaze if wished, and serve immediately with a selection of griddled vegetgables.
Spicy Garlic Tofu
A delicious, spicy and smoky tofu dish, great as a veggie or vegan burger alternative.
Serves: 4-6
Preparation time: 10 minutes (plus pressing time and marinating time)
Cooking time: 10 minutes
Ingredients:
· 2 packs extra firm tofu approx. 396g each
· Oil e.g. veg, sunflower, rapeseed
Marinade:
· 2 tbsp Lee Kum Kee Sweet Soy Sauce
· 2 tbsp Lee Kum Kee Pure Sesame Oil
· 2 medium cloves garlic, grated or crushed
· 2 tbsp grated fresh ginger
Glaze:
· 2 tsp Lee Kum Kee Sweet Soy Sauce
· 2 tbsp Lee Kum Kee Chilli Garlic Sauce
To serve:
· Cucumber, mint, soft buns and salad leaves
Method:
1. Cut the tofu into 1cm slices. Lay a clean tea towel on a board, place the tofu on top then cover with another clean tea towl. Place a second board on top with a weight e.g. cans, and leave for 1 hour. Alternatively use 3-4 pieces of paper towel.
2. In a shallow dish mix all the marinade ingredients together, add the tofu, turn to coat both sides then allow to marinate for 30 minutes or overnight if preferred.
3. To cook, light your BBQ. If you are using charcoal make sure they are fully lit and all the flames have died down. Take the tofu out of the marinade and brush each side with a little oil. Place the tofu on the hottest part of the grill and cook for 2 minutes before turning. Cook on the other side for 2 minutes or until slightly charred.
4. Mix the glaze then brush onto the BBQ tofu slices before serving. Arrange slices of cucumber and mint leaves on the soft buns, adding the bbq tofu and topping with salad leaves.
Tip: If it’s not BBQ weather, cook the tofu on a lightly oiled griddle pan.
Cold Sesame Noodle Salad
A light, healthy and fragrant noodle dish that will work as a side dish or a tasty vegetarian or vegan summer meal.
Serves 4-5
Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients:
· 150g dried rice vermicelli noodles
· 75g sugar snaps
· 150g beansprouts, rinsed and drained
· ½ large cucumber
· 5-6 radishes, trimmed and thinly sliced
· 4 spring onions, trimmed and thinly sliced
· small bunch coriander, roughly chopped
To serve:
· Sesame seeds (optional)
Dressing:
· 3 tbsp Lee Kum Kee Premium Light Soy Sauce
· 1 tbsp Lee Kum Kee Pure Sesame Oil
· 4 tsp rice vinegar
Tip: For an easier version replace the dressing with 4 tbsp Lee Kum Kee Oriental Sesame Dressing.
Method:
1. Cook the noodles according to the pack instructions. Drain, rinse with cold water and drain very well, put into a large bowl.
2. Blanch the sugar snaps in a small pan of boiling water for 1 minute, Drain, plunge into cold water, then drain again. Thinly slice on the diagonal, add to the noodles with the bean sprouts.
3. Wash and cut the cucumber into thin batons or use a julienne tool to make thin strips, add to the bowl with the radish, spring onion and coriander.
4. To make the dressing, mix all ingredients together. Add to the bowl and toss together
5. Turn into a serving dish and scatter over the sesame seeds.
Chinese Style Lamb Skewers
Savoury, spicy and oh so simple these skewers are a moreish summer dish, ideal served with warm flatbreads
Serves: 4-6
Preparation time: 20 minutes plus marinating time
Cooking time: approx. 10 minutes
Ingredients
· 850g shoulder or neck of lamb
Marinade
· 2 tbsp Lee Kum Kee Premium Light Soy Sauce
· 4 tbsp Lee Kum Kee Premium Oyster Sauce
· 30g freshly grated ginger
· 2 tbsp Shaohsing rice wine
Spiced salt
· 2 tsp cumin seeds
· ½ tsp dried chilli flakes
· 1 tsp sea salt
Serve with flatbreads and salad.
Method
1. Cut the lamb into 3cm cubes. Mix the marinade ingredients in a glass bowl, add the lamb and turn until well coated. Cover and leave to marinate for at least 2 hours and up to 24 hours.
2. Mix all the spiced salt ingredients together.
3. Thread the lamb cubes onto skewers (if using wooden skewers, soak in water 30 minutes and protect the ends with foil when assembled).
4. To cook, light your BBQ. If you are using charcoal make sure the coals are fully lit and all the flames have died down. Place the lamb skewers on top of direct heat and sprinkle liberally with the spiced salt. Grill for 3-4 minutes each side, sprinkling with spiced salt every time. Cook to your liking.
5. If you prefer to cook indoors, heat your grill to high and repeat the process described in step 4.
6. Serve with warmed flat-breads. Garnish with micro herbs or other salad leaves.
