Friday 2 October 2020

Garlic Prawns, Oyster Sauce Aubergine and Ginger Salmon (Paid Partnership with Lee Kum Kee)


When I was a kid, we used to go to a restaurant called Fernando’s in Macau and eat giant buckets of garlic prawns. We’d rip the heads off and suck out all the juices, covering ourselves in garlicky joy, which would run down our arms to our elbows. Like most happy childhood memories, this is heightened to such a degree that no other experience will ever equal it, but these garlic butter prawns come close. This Garlic Butter Prawns recipe combines Lee Kum Kee’s Premium Light and Dark Soy Sauces, which bring different flavours to the dish. Light Soy Sauce should be used to season dishes as it has a savoury soy bean and umami taste. Dark Soy Sauce is caramelised into a thicker texture that sticks to each ingredient, and should be used sparingly to add a nice deep colour and lustre to ingredients – giving them a golden brown glossy finish. 



Prep time: 5 mins


Cook time: 10 mins




·       225gr raw prawns with shells and heads on

·       2 Tbsp Shaoxing rice wine

·       1 Tbsp cooking oil

·       25g unsalted butter

·       1 spring onion, chopped into 4cm pieces

·       1 Tbsp minced garlic

·       1 tbsp Lee Kum Kee Premium Light Soy Sauce

·       1 tsp Lee Kum Kee Premium Dark Soy Sauce 

·       25ml water

·       200g steamed rice  

·       300g Choy Sum, or other steamed green vegetables  

·       Lee Kum Kee Premium Oyster Sauce 




1.     Add the Shaoxing rice wine to the prawns and mix well. 

2.     In a wok on a medium heat, add the cooking oil, butter, spring onions and garlic. Stir fry for 30 seconds until fragrant, then add the prawns, Lee Kum Kee Premium Light and Dark soy sauces, and the water. Stir fry the prawns, turning them over frequently until pink and cooked through (around 3-4 minutes depending on how large your prawns are).

3.     Serve with steamed rice and choy sum or other steamed green vegetables drizzled with Lee Kum Kee Premium Oyster sauce.

I never knew that Lee Kum Kee were the inventors of oyster sauce! In Southern China in 1888, Lee Kum Sheung, while working at his tea stall, lost track of time and over-boiled his pot of oyster soup. It had simmered down to a thick sauce with a delicious flavour, so he started selling it. All Lee Kum Kee oysters are supplied from their self-operated oyster farm. Each oyster is selected at 2 to 3 years old and extracts within 24 hours after harvest to make Lee Kum Kee’s Premium Oyster Sauce.


My Ginger Salmon & Oyster Sauce one-tray recipe is quick and easy and is especially good for weeknights. Everything is cooked together so the salmon and broccoli cook in their own sauce and all you need to add is rice. 

Serves: 2 


Prep time: 10 mins


Cook time: 15 mins




·       2 Tbsp Lee Kum Kee Premium Oyster Sauce

·       1 Tbsp Shaoxing rice wine

·       0.5 tsp white pepper

·       200g tenderstem broccoli

·       2 x 150g skinless salmon fillets

·       1 spring onion, white and greens separated, whites julienned, greens sliced finely

·       4cm piece of ginger, peeled and julienned

·       Mixed grain rice, steamed (optional)




1.     Preheat the oven to 220°C / 200°C fan / gas mark 7.

2.     Combine the Lee Kum Kee Premium Oyster Sauce, rice wine and white pepper in a bowl.

3.     Lay the tenderstem broccoli on a piece of baking paper on a large baking tray and place the

salmon on top. Spread the oyster sauce mixture on the salmon, and top with the whites of the spring onion and the ginger.

4.     Add 6 Tbsp water around the tenderstem broccoli. 

5.     Fold the baking paper over and seal well, though loose enough so that there is space around the salmon.

6.     Place in the oven for 12 minutes, or 15 minutes if your salmon fillets are very thick. Serve with steamed mixed grain rice.

I love love love the texture of potato eaten with rice as I find the soft velvety potato draped in sauce really appealing, especially when it’s paired with melting aubergine. This Aubergine, Potato & Oyster Sauce recipe dish uses Lee Kum Kee’s Premium Oyster Sauce as its main flavouring. For this Cantonese kid, the flavour of oyster sauce is comforting and homely and I use it for braises - chicken and shiitake mushroom is especially good - and for drizzling steamed vegetables. Don’t be put off if you’re not a fan of slurping down oysters; this is worlds apart from it. 

Serves: 4 


Prep time: 15 mins


Cook time: 20 mins




·       large potato, peeled and cut into medium chucks

·       1 aubergine, cut into medium chucks

·       5cm piece of ginger, peeled & minced

·       4 cloves garlic, peeled & minced

·       3 spring onions, whites cut into 2-inch pieces, and greens sliced finely

·       2 peppers (1 green and 1 red pepper), deseeded and cut into large rough squares

·       100ml vegetable oil

·       1 Tbsp Shaoxing rice wine

·       2 Tbsp Lee Kum Kee Premium Oyster Sauce

·       1 tsp Lee Kum Kee Premium Dark Soy sauce

·       1 Tbsp Lee Kum Kee Premium Light Soy sauce

·       0.5 tsp sugar

·       200ml water

·       A small handful of coriander, roughly chopped

·       Lee Kum Kee Chiu Chow Chilli Oil to serve (optional)

·       Steamed rice



1.     Heat 100ml cooking oil in a wok until shimmering but not smoking. Add the potato pieces and fry on a medium high heat until browned on each side (about 4 minutes). Remove to a plate with a piece of kitchen roll.

2.     Repeat with the aubergine, frying until brown (about 3 minutes) and remove to a plate. At this point the aubergine may have soaked up all the oil, in which case add some back into the wok.

3.     Add the ginger, garlic and spring onion whites and stir fry until fragrant, then add the peppers.

4.     Add the Shaoxing rice wine and keep stir frying for a minute, then add the potatoes and Lee Kum Kee Premium Oyster Sauce, soy sauces, sugar and 200ml water. Cook for 5 minutes with the lid on, on a medium heat.

5.     Add the aubergines and stir again, cooking for a further 6 minutes on a lower heat with the lid on, stirring occasionally. If it is looking dry, add 25ml of water each time. The sauce should be glossy and thick, not watery.

6.     When the potatoes are tender, remove from the heat and garnish with the spring onion greens and coriander. Serve with Chiu Chow Chilli Oil (optional) and steamed rice.

Lee Kum Kee’s Premium Oyster Sauce and Premium Light and Dark Soy Sauces are available at Tesco


Keep up with Lee Kum Kee’s culinary adventures on social media:

Twitter: @LeeKumKeeEurope

Instagram: @LKKEurope

Saturday 26 September 2020

Sweet Hoisin Sauce; Three Recipes (Paid Partnership with Lee Kum Kee)

What do you associate hoisin sauce with? For me, it’s duck and pancakes and summer roll dipping sauces. I love it with rich meat and I love it with peanut - it's sweet and it's intensely savoury. 

The name “Hoisin” has so many interpretations, and one of the most popular is that the sauce was originally often paired with seafood, which is called “Hoisin” in Cantonese. It originated from the south of China and has a savoury soy-bean base, with a hint of sweetness and spice.


I’ve been using Lee Kum Kee sauces for as long as I’ve been cooking Chinese food, so when they asked me to develop some recipes for them, I had a lot of fun thinking of ways to use their new Sweet Hoisin Sauce. It is made from soybeans, sesame seeds and sweet potatoes - perfect for dipping, dressing and stir frying. I always prefer dishes you can share, that everyone can help themselves to - it’s the most Cantonese way of eating. Hands coming in at all angles, lazy Susans swinging round for chopsticks to pluck at dishes was the way I grew up around the dinner table. 

My first recipe is the Sweet Hoisin Roasted Cauliflower with Lettuce Cups. It’s a riff on the Cantonese Sang Choi Bao and I love the combination of charred, sticky cauliflower with the freshness of lettuce and a drizzle of rich peanut dressing.  Glazed with Lee Kum Kee’s Sweet Hoisin Sauce, the cauliflower is piled into lettuce cups with glass noodles.  I’ve also used their Seasoned Rice Vinegar, made from Zhenjiang vinegar which can be used on its own as a dipping sauce or in recipes to give some tang. This is a great DIY dinner, perfect for sharing. 

Serves: 4 


Prep time: 10 mins


Cook time: 25 mins



·       1 large cauliflower, broken into even sized florets

·       2 tbsp cooking oil

·       4 tbsp smooth peanut butter

·       2 tbsp Lee Kum Kee Seasoned Rice Vinegar

·       100ml boiled water

·       1 tbsp Lee Kum Kee Chilli Garlic Sauce

·       120g Lee Kum Kee Sweet Hoisin Sauce

·       2 cloves of garlic, minced

·       100ml water

·       2 spring onions, sliced finely

·       1 cucumber, top, tailed and halved, and sliced thinly into 4cm lengths

·       Pickled red chillies 

·       140g dry weight glass noodles, cooked as per packet instructions

·       1 tsp Lee Kum Kee Pure Sesame Oil

·       2 heads of Little Gem lettuce, leaves kept whole but separated



1.     Preheat oven to 220°C / 200C fan / gas mark 7. Line a tray with baking paper, add the cauliflower and drizzle with oil. Toss with your hands and roast for 15 minutes.

2.     Mix the smooth peanut butter with the Lee Kum Kee Seasoned Rice Vinegar and slowly add 100ml boiling water, stirring it thoroughly until you get to the consistency of double cream. You may not need all the water. Set aside.

3.     Mix the Lee Kum Kee Chilli Garlic Sauce, Sweet Hoisin Sauce, garlic, and water together. Toss in the cauliflower and return to the oven, turning it down to 200°C / 180°C fan / gas mark 6 and roast for a further 10 minutes. 

4.     Remove cauliflower from the oven, garnish with spring onions and serve with cucumbers, peanut sauce, pickled chillies, glass noodles tossed with sesame oil and lettuce leaves.


Sweet Hoisin Chicken Wings with Picked Red Chilli; These chicken wings combine my two must-have aspects of a decent wing; a crisp bite, and a sticky glaze. They’re cooked in the oven for ease and are even better than fried. I used Lee Kum Kee’s new Sweet Hoisin Sauce for the ultimate balance of sweet, savoury and tangy. This sauce uses a mix of spices, soybeans, sesame seeds and sweet potatoes to create a savoury sauce with a hint of sweetness and spice.

Serves: 4


Prep time: 10 mins


Cook time: 40 mins




·       1kg free-range chicken wings, jointed and wing tips removed

·       120g self-raising flour

·       2 tbsp baking powder

·       Egg fried rice

·       Cucumber 




·       3 long red chillies, sliced into rings

·       2 tbsp rice vinegar

·       A pinch of sugar

·       A large pinch of salt


Sauce Mix:

·       120g Lee Kum Kee Sweet Hoisin Sauce

·       2 tbsp tomato puree

·       80g unsalted butter

·       2 cloves garlic, peeled & minced

·       1.5 tbsp rice vinegar



1.     Preheat the oven to 230°C / 210°C fan / gas mark 8.

2.     Mix the chillis with 2 tbsp vinegar, sugar and salt. 

3.     Add the flour and baking powder to a large bowl, add the chicken wings and toss well until coated.

4.     Place the chicken wings on a baking tray lined with baking paper, leaving a space between each. Bake for 20 minutes, then turn the pieces over and bake for another 20 minutes.

5.     Meanwhile, add all sauce mix to a saucepan. Place on a medium heat and stir every 30 seconds until the butter has fully melted and incorporated into the sauce. Bubble gently for 4 minutes, stirring frequently. Remove from the heat and set aside.

6.     When the wings are ready, place them into a large mixing bowl. Add the sauce incrementally, tossing the wings in between, until they are glossy and glazed. Drain, then spoon the pickled red chillies over the wings. Serve with egg fried rice and a cucumber salad.

These Pork and chive moneybags with Sweet Hoisin dip make a quick and easy starter or canape. Lee Kum Kee’s Sweet Hoisin Sauce can be used in so many ways –  and these moneybags are especially good during celebrations, as their gold pot symbolism will ensure you eternal wealth. Rope in someone with some dexterity to tie those chives 😉


Serves: 4 as a starter / canapé 


Prep time: 30 mins


Cook time: 12 mins



·       190g minced pork

·       2 cloves of garlic, finely minced

·       1 spring onion, sliced finely

·       3cm ginger, peeled and minced

·       4 shiitake mushrooms, rehydrated and diced finely

·       1 carrot, peeled and diced

·       A large pinch of white pepper

·       A pinch of sugar

·       1 Tbsp Lee Kum Kee Premium Oyster Sauce

·       1 packet of filo pastry

·       1 packet of chives 

·       50g unsalted butter, melted

·       4 Tbsp Lee Kum Kee Sweet Hoisin Sauce

·       1 Tbsp Lee Kum Kee Chilli Garlic Sauce

·       4 Tbsp water

·       1 Tbsp rice vinegar



1.     Preheat oven to 180°C / 160°C fan / gas mark 4.

2.     Mix together the pork, 2 cloves of garlic, spring onion, ginger, mushrooms, carrot, white pepper, sugar and Lee Kum Kee Premium Oyster Sauce.

3.     Cut a sheet of filo pastry into eight 10cm x 10cm squares. Brush four squares with the melted butter and lay the other four squares on top of each offset in a diamond shape.

4.     Add 2 tsp of mixture in the middle of the pastry. Gather the opposite edges together, until they’re bunched. Tie with a chive and place on a baking tray lined with parchment. Repeat with the remaining filo pastry and mixture aiming for 16. 

5.     Brush the outsides of the filo pastry with melted butter and bake for 12 minutes, until golden.

6.     Mix together the Lee Kum Kee Sweet Hoisin Sauce, Chilli Garlic Sauce, water and rice vinegar and spoon into a dipping bowl to serve. 


Lee Kum Kee’s Sweet Hoisin Sauce is available at Tesco.


Keep up with Lee Kum Kee’s culinary adventures on social media:

Twitter: @LeeKumKeeEurope

Instagram: @LKKEurope