East Asian Style BBQ Selection
Gochujang Chicken Skewers, Fragrant Pork Patties, Spicy King Prawns, Sweet Chilli Halloumi
The sun is shining and BBQ season is here! We've brought together delicious flavours inspired by East Asia to make this extra special BBQ platter. No BBQ? No problem! We've included oven instructions, so you can cook these recipes indoors too.
This platter includes:
- Gochujang chicken skewers. Gochujang is a delicious Korean style chilli paste which perfectly balances sweet and spicy, making these skewers extra special
- Ginger, garlic and lemongrass pork patties, sprinkled with sesame seeds
- Succulent and spicy sambal prawns
- Halloumi slices coated in sticky, sweet chilli sauce and sesame seeds
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Bamboo Skewers
3 unit(s)
British Chicken Thighs
30 grams
Gochujang Paste
(Contains Soya)
225 grams
King Prawns
(Contains Crustaceans)
15 grams
Sambal Paste
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
30 grams
Ginger, Garlic & Lemongrass Puree
225 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
225 grams
Halloumi
(Contains Milk)
32 grams
Sweet Chilli Sauce
Not included in your delivery
2 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them from burning. Cut the chicken thighs into 2cm chunks and pop in a large bowl. Mix in the gochujang paste and a drizzle of oil. Season with salt and pepper.
b) Thread the chicken pieces onto the skewers, then transfer to a lightly oiled baking tray and drizzle over half of the honey (see pantry for amount).
c) Roast on the top shelf of your oven until cooked through and slightly browned, 10-15 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
d) Remove from the oven and place on your serving plate.
a) Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 3-4 mins. Add the sambal and continue to cook for 1 min. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
c) Add to a serving plate and sprinkle over a quarter of the sesame seeds.
a) In a large bowl, combine the ginger, garlic & lemongrass puree and pork sausage meat. Roll into 5 even-sized balls, then shape into 1cm thick patties.
b) Pop the patties onto a baking tray and drizzle over half of the honey (see pantry for amount). When the oven is hot, bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
c) Once cooked, remove from the oven and add to your serving plate. Sprinkle over a quarter of the white sesame seeds.
a) Drain the halloumi, then cut widthways it into 1cm thick slices. Place into a small bowl of cold water and leave to soak. When ready to cook, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, turning frequently, 3-4 mins.
c) Add the sweet chilli sauce and half of the sesame seeds, then continue to fry until the sweet chilli sauce has thickened slightly, 1-2 mins.
d) Remove the halloumi from the pan and place on your serving plate.
