Lee Kum Kee is collaborating with Rosie Chik of Smokin’ Lotus, a street food company, that has a regular slot at Kerb in London (King’s Cross and West India Quay) – she has created some recipes ideal for al fresco eating and barbecues. Here are two of them with more to follow.
Rosie was born in London and raised in China and the US and her culinary style is a blend of Oriental flavours mixed with the precision smoking techniques of the Deep South, using top quality ingredients sourced from the UK and abroad. A life-long Lee Kum Kee fan, the authentic sauces form the basis of her marinades, dipping sauces and dressings.
Smokin’ Lotus’ Chinese Style Lamb Skewers
‘I love the mix of Chinese sauces and Middle Eastern spices that is common in the North West of China where the East meets the West. These skewers are salty, spicy and oh so moreish!’ – Rosie Chik of Smokin’ Lotus.
Preparaton time: 20 minutes plus marinating time
Cooking time: approx. 10 minutes
• 850g shoulder or neck of lamb
• 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
• 2 tsp cumin seeds
• ½ tsp dried chilli flakes
• 1 tsp sea salt
Serve with flatbreads and salad.
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. If you prefer to cook indoors, heat your grill to high.
5. 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.
6. Serve with warmed flat-breads. Garnish with micro herbs or other salad leaves.
Chilli garlic glazed salmon
‘The salty umami from the oyster sauce really enhances the sweetness of the salmon. I love this quick, easy and light dish’ – Rosie Chik of Smokin’ Lotus.
Preparation time: 10 minutes, plus marinating time 1 hour
Cooking time: approx. 7 minutes
• 4 salmon fillets, approx. 175g each
• 3 tbsp Lee Kum Kee Premium Light Soy Sauce
• 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
• Asparagus, baby courgettes, tenderstem broccoli, which can all be cooked on the bbq at the same time as the fish.
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. If you prefer to cook indoors, heat your grill to medium.
4. Place your fish, skin side down, on the indirect heat of the grill. 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. Take the salmon off the grill, brush again with the glaze if wished, and serve immediately with a selection of griddled vegetables.