Planning a last minute BBQ now that the sun has finally arrived?
We’ve rounded up a few of our favourite summer recipes with a delicious Asian twist, to help you make the most of the warm summer evenings. All ingredients can be bought from Wing Yip Asian Supermarket in Aston or if you don’t have time to pop in and get them why not just order online at wingyipstore.co.uk
All these recipes can also be cooked under the grill, if the weather doesn’t play ball!
Glynn Purnell’s BBQ Pork
To celebrate the warmer weather, Michelin starred chef Glynn Purnell has created this delicious Oriental BBQ Pork recipe with Wing Yip.
Serve with dressed Chinese cabbage
- 2 pork tenderloins
- 2 red chillies – chopped
- 4 cloves of garlic – sliced
- 1 tbsp fresh ginger
- 3 tbsp rice wine
- 3 tbsp Wing Yip Hoisin Sauce
- 3 tbsp Wing Yip Ginger and Spring Onion Sauce
- 3 tbsp Wing Yip Dark Soy Sauce
- 1 tbsp honey
- ½ tsp five spice
- 1 tbsp powdered ginger
- Slash the pork and lay in a tray
- In a bowl, combine the chopped chillies, garlic and fresh ginger
- Add the rice wine, hoisin sauce, ginger and spring onion sauce, soy sauce, honey, five spice and ginger powder to the bowl and mix. Pour over the pork and cover. Place in the fridge for 4 hours
- After 4 hours, remove from the marinade and leave pork to come to room temperature
- Place the pork on a hot barbecue and cook until brown – approximately 3-5 minutes each side until cooked through
[title maintitle=”Want More?” subtitle=”Try these BBQ favourites”]
[tab title=”BBQ Prawns”]
A quick and easy way to serve whole fresh prawns with an Oriental twist.
Serve with fresh lime wedges.
- Wooden skewers
- Large whole tiger prawns
- 185ml jar Wing Yip Sweet & Sour Sauce
- Soak the wooden skewers in water for approximately 20 minutes before use
- Place prawns in a large bowl and coat with Wing Yip Sweet & Sour Sauce
- Thread the skewer through the length of the prawn from tail to head
- Cook quickly over hot coals, basting with more Wing Yip Sweet & Sour Sauce during the cooking process
[tab title=”Spare Ribs”]
Nothing says Oriental BBQ quite like a plate of succulent spare ribs drenched in delicious sauce.
Serve with a sprinkle of chopped spring onions or toasted sesame seeds.
- 4 x 400g packs pork spare ribs
- 2 jars Wing Yip Hoi Sin Sauce
- 2 tsp five spice powder
- 2 tbsp Wing Yip Pure Sesame Oil
- 2 tbsp cornflour
- 4 tbsp chilli sauce
- 2 tbsp Wing Yip Shaohsing Style Cooking Wine
- Place the spare ribs in a large tray. In a mixing bowl, combine the rest of the ingredients to make a marinade and pour over the ribs, ensuring they are all coated
- Cover the tray with cling film and place in the fridge for three hours
- Once marinated, remove the ribs and cook for approximately 20 minutes on the BBQ, turning them frequently to ensure they are cooked throughout
[tab title=”Tuna Steak”]
Serve with fresh salad leaves
- 5 large tuna steaks
- 2 tbsp Wing Yip Hoi Sin Sauce
- 1 tbsp Wing Yip Light Soy Sauce
- 2 tbsp Wing Yip Plum Sauce
- Light the BBQ and let it warm up; you don’t want to be cooking over flames, but very hot coals
- Mix together the sauces to create the glaze
- When the BBQ is hot place the tuna steaks in an even layer and spread half of the glaze over the steaks
- Cook the steaks for 3-4 minutes until you can see them changing colour, and then carefully turn the steaks over and glaze the other side. Depending on how you like your tuna steaks cooked, cook for a further 3-6 minutes.
- Turn over again for a further minute and then serve. Serve whole or cut into cubes or slices and serve with salad
[tab title=”Veggie Skewers”]
A veggie alternative, infused with flavours of the Far East.
Serve with fresh salad leaves
- 2 peppers
- 1 courgette
- 1 red onion
- 2 tbsp Wing Yip Mushroom Sauce
- ½ tsp Wing Yip Light Soy Sauce
- 1 tbsp Wing Yip Sweet Chilli Sauce
- Soak the wooden skewers in water for approximately 20 minutes before use, and cut the vegetables into equal sized pieces
- Mix together the sauce ingredients
- Thread the vegetables onto the skewers in any order that you’d like and then spoon over some of the sauce.
- Cook on the BBQ, turning every few minutes so that they don’t burn
- Coat with a bit more sauce halfway through cooking
- When the vegetables are cooked through, remove from the BBQ and serve immediately.