Serves: 4
Prep time: 25 Minutes
Cooking time (BBQ): 20 Minutes
Cooking time (Oven): 40 Minutes
Prep time: 25 Minutes
Cooking time (BBQ): 20 Minutes
Cooking time (Oven): 40 Minutes
Mt Barker Char Sui Winglets
with Asian Watercress Salad
with Asian Watercress Salad
Combine the Char Sui flavours of these tasty winglets with this salad idea bursting with fresh flavours of mint, sweet chilli and ginger.
Ingredients:
• 1 pack Mt Barker Free Range Char Sui Winglets
• 1 tbs fresh lime juice
• 1 tbs tamari (what-free soy sauce)
• ½ tsp finely grated fresh ginger
• 1 large Lebanese cucumber
• 1 bunch watercress, sprigs picked, washed, dried
• 120g (2cups) bean sprouts, trimmed
• 1 cup fresh mint leaves
• 2 tbs unsalted roasted peanuts, coarsely chopped
• 1 pack Mt Barker Free Range Char Sui Winglets
• 1 tbs fresh lime juice
• 1 tbs tamari (what-free soy sauce)
• ½ tsp finely grated fresh ginger
• 1 large Lebanese cucumber
• 1 bunch watercress, sprigs picked, washed, dried
• 120g (2cups) bean sprouts, trimmed
• 1 cup fresh mint leaves
• 2 tbs unsalted roasted peanuts, coarsely chopped
Instructions:
1. Empty winglets onto a baking tray. Preheat oven to 200C and bake for approx 40 mins turning occasionally. Use knife to check the largest winglet is fully cooked before serving. If using BBQ, set grill or hotplate to medium heat and cook for 20 minutes turning constantly.
2. Whisk together the lime juice, tamari, sweet chilli sauce and ginger in a small bowl.
3. Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. Place in a large bowl along with the watercress, bean sprouts, coriander and mint. Drizzle with dressing and gently toss to combine.
4. Divide salad amongst serving plates and sprinkle with peanuts. Serve topped with the Char Sui winglets and ginger.
1. Empty winglets onto a baking tray. Preheat oven to 200C and bake for approx 40 mins turning occasionally. Use knife to check the largest winglet is fully cooked before serving. If using BBQ, set grill or hotplate to medium heat and cook for 20 minutes turning constantly.
2. Whisk together the lime juice, tamari, sweet chilli sauce and ginger in a small bowl.
3. Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. Place in a large bowl along with the watercress, bean sprouts, coriander and mint. Drizzle with dressing and gently toss to combine.
4. Divide salad amongst serving plates and sprinkle with peanuts. Serve topped with the Char Sui winglets and ginger.
