If you have never cooked with skewers, read How to cook Asian recipes on the grill with skewers. And if cooking Asian recipes on the grill is new to you, here are a few simple tips to ensure grilling success. 1. Manage your flame. Since most Asian rubs, marinades and glazes contain sugar, they can burn easily. Keep your eye on the grill and properly manage the heat to avoid flame ups. Begin the fire at a medium level with hot coals on one side and a few embers on the other side. This will allow you to better control the cooking and temperature. If you are using a gas grill, keep the heat set at medium. 2. Do not overcook. Asian dishes typically have smaller cuts of vegetables and meats. Small pieces of food cook quickly and can easily overcook, so remove food from the grill as soon as the outside is just crisp and the middle is just heated through. 3. Get more marinating surface area. Instead of putting large cuts of beef, poultry or seafood in marinade, cut them into smaller pieces first. More surface area means more flavor. Also, slice cuts in the skin of poultry or fish to allow marinade to soak into the flesh. 4. Layer flavor. Try marinating proteins in a light marinade to infuse the flesh with flavor and then use a thicker finishing sauce, such as a glaze, on the outside of the meats for a bold taste. 5. Don't lose your food to the flame. For smaller items such as mushrooms or squid, use a mesh basket to keep them from falling through the grill grates.
Look for Asian ingredients in the Asian or ethnic section at your local supermarket or visit an Asian specialty market.
Makes 3 servings Ingredients:
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions chopped
2 cloves garlic minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak, sliced into 2-inch wide slices Directions:
1. Whisk together hoisin sauce, sherry, soy sauce, barbeque sauce, onions, garlic and ginger. 2. Combine beef slices and soy sauce mixture in a large resealable plastic bag. Shake to combine. Refrigerate for at least 2 hours or overnight. 3. When ready to grill, preheat grill to medium heat. Thread steak on soaked skewers and grill about 3 minutes per side or until preferred degree of doneness. Serve with steamed rice, grilled vegetables and extra hoisin sauce.
Makes 6 to 8 servings Ingredients:
3/4 pound fresh shiitake mushrooms (2 to 3 inches wide)
3/4 Asian eggplant, trimmed, cubed
1 1/2 tablespoons sesame oil, plus more for brushing
1/4 cup chopped onion
1/2 cup peeled, chopped ginger
1/3 cup peeled, chopped apple
3/4 cup soy sauce
6 tablespoons rice vinegar
1/4 cup sugar Directions:
1. Rinse mushrooms and remove stems. Thread mushrooms and eggplant on soaked skewers and brush lightly with sesame oil. 2. Preheat grill to medium heat and oil the grate. Grill vegetables for 3 to 4 minutes. Flip and grill for 3 to 4 more minutes, or until vegetables are tender and lightly browned. 3. To make ginger dipping sauce, combine remaining ingredients in a blender and puree. Sauce can be made ahead and refrigerated for up to 1 week. Serve vegetable skewers with sauce on the side.
Makes 6 to 8 servings Ingredients:
2 to 3 pounds of any combination of the following: boned, skinned salmon; albacore tuna fillet; peeled, deveined shrimp (20 to 30 per pound); and/or sea scallops (about 1 inch wide)
1/2 cup sake
1/2 cup mirin
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup dried bonito flakes
3 tablespoons lemon juice Directions:
1. Rinse all seafood. Slice fish into 1/2-inch thick pieces and butterfly shrimp. Thread seafood onto soaked skewers and brush seafood lightly with sesame oil. 2. Preheat grill to medium heat and oil the grate. Cook skewers, with lid closed, for 5 to 10 minutes or until fish is opaque and cooked through. 3. To make ponzu sauce combine remaining ingredients, except lemon juice, in a pan and boil over high heat. Lower heat and simmer 15 minutes. Strain into a bowl and chill until cooled. Mix in lemon juice and serve with seafood skewers. Related Articles
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