Chinese Style Butterflied Barbecue Prawns
BBQ Chilli & Garlic Tiger Prawns are the ultimate summer barbecue seafood dish, cooked directly over hot coals for maximum smokiness and finished with melting butter, garlic and fresh chilli. This BBQ Chilli & Garlic Tiger Prawn recipe keeps things simple but bold, letting the natural sweetness of tiger prawns shine while layering savoury barbecue marinade and rich butter over the top.
Butterflied and scored so they open beautifully on the grill, these prawns cook in just minutes. The dripping butter hitting the coals creates bursts of flame and smoky caramelisation, giving you that perfect charred finish without overcooking the delicate meat.
This classic Cantonese Steamed Eggs with Clams combines silky steamed egg custard with fresh clams and their natural cooking juices. Finished with light soy sauce and aromatic oils, it's a comforting dish that's perfect served with steamed jasmine rice
A refreshing sour-and-hot Sichuan silken tofu with avocado.
Sweet & Sticky Vietnamese BBQ Lemongrass Chicken is a vibrant Southeast Asian barbecue favourite, combining fragrant lemongrass, punchy fish sauce and citrus zest with a glossy honey and kecap manis glaze. This Sweet & Sticky Vietnamese BBQ Lemongrass Chicken recipe delivers deep savoury flavour balanced with caramelised sweetness and gentle lime acidity.
Lemongrass forms the backbone of many Vietnamese marinades. When finely chopped and massaged into chicken thigh with fish sauce, garlic and chilli, it creates bold aromatic depth. Finishing with a honey and sweet soy glaze ensures beautifully lacquered, slightly charred skin whether cooked on a barbecue, grill or in the oven.
This Black Pepper Chicken Stir-Fry is a Chinese takeaway favourite made with succulent chicken thighs, peppers and onions tossed in a rich, glossy black pepper sauce. Caramelised over a high heat, it's packed with bold peppery flavour and perfect served with steamed rice.
Hotteok are popular Korean street food pancakes made from a soft yeast dough filled with a gooey mixture of brown sugar, nuts and cinnamon. Pan-fried until golden and crisp on the outside, the inside melts into a sweet, syrupy centre. This version also includes an optional red bean filling for a classic twist.
Chongqing Xiao Mian are bold, flavour-packed Sichuan noodles known for their signature mala taste—numbing Sichuan peppercorns paired with fragrant chilli oil. This version includes handmade alkali noodles for that authentic chewy bite, combined with a simple yet powerful sauce and fresh toppings.
Beef Chow Fun is one of the most iconic Cantonese noodle dishes, known for its silky wide rice noodles and smoky wok hei aroma. Tender slices of rump steak are marinated in oyster sauce and Shaoxing wine, flash seared, then folded through fresh hor fun noodles with bean sprouts and Chinese chives. This Beef Chow Fun – Tender Beef Strips in a Smoky Noodle Stir Fry is all about heat control, timing and that signature charred edge that defines proper wok cooking.
This simple Courgette Namul is lightly cooked and seasoned with sesame oil, sesame seeds and a touch of sweetness. It's fresh, delicate and a classic Korean side dish.
