If you're like me, you think you'll invite a couple of friends over for a BBQ and before you know it, those six friends turns into more like 60. Whether you're cooking for an intimate cookout with close friends or posting a Facebook event for 150 of your nearest and dearest, try these delicious and simple recipes to add an Asian twist to your next get-together!
Thai Shrimp and Glass Noodle Salad
Dressing
1/2 cup fresh lime juice
3 tbsp fish sauce
1 tbsp light brown sugar
1 dried Thai chili, deseeded and finely chopped
1 tbsp rice vinegar
2 tablespoons vegetable oil
2 tsp sesame oil
4 ounces dried glass noodles (bean threads)
1 pound cooked shrimp, peeled and deveined
1 red pepper, cut into thin strips
1 cucumber, sliced thinly
1/4 cup shredded carrots
3 tbsp fresh mint, finely chopped
3 tbsp fresh cilantro, finely chopped
1. Soak noodles in hot water for 10 to 15 minutes or place for 1 minute in boiling water or until tender; rinse and drain. Place in a mixing bowl.
2. Whisk together lime juice, fish sauce, brown sugar, thai chili and rice vinegar. Slowly drizzle vegetable oil and sesame oil and whisk until well blended.
3. Add remaining ingredients to the mixing bowl and toss with dressing. Cover and refrigerate until ready to serve. Garnish with mint and cilantro leaves
Asian Grilled Salmon
Serves 4
Marinade
2 tbsp soy sauce
1 tbsp fresh ginger, minced
2 garlic cloves, minced
2 tbsp hoisin sauce
2 tsp light brown sugar
1/4 cup orange juice
1 tsp sesame oil
2 tbsp balsamic vinegar
1 side fresh salmon, boned but with skin on
1. Light charcoal briquettes in a grill. Brush the grilling rack with oil to keep the salmon from sticking.
2. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 pieces.
3. Whisk together all of the marinade ingredients. Drizzle the marinade onto the salmon and let sit for 15 minutes.
4. Place the salmon skin side down on the hot grill (discard the remaining marinade), 5 inches from the hot coals. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully and grill for another 4 to 5 minutes or until cooked to your liking.
5. Transfer the fish to a serving platter, skin side down and allow the fish to rest for 10 minutes. Remove the skin and serve warm or at room temperature.
Makes 12 skewers
12 (6-inch) wooden skewers
1 tbsp baking soda
1 1/2 pounds flank steak
2 tbsp vegetable oil
1 tsp light soy sauce
1 tbsp salt
1 tbsp minced garlic
1 tbsp fresh ginger, minced
1 tsp sugar
1 tsp cayenne pepper
2 tbsp cornstarch
1/4 cups hoisin sauce
1. Preheat a gas grill to medium high or light charcoal briquettes in a grill. Brush the grilling rack with oil to keep the salmon from sticking.
2. Soak the wooden skewers in water for 30 minutes.
3. In a large, flat pan, dissolve the baking soda in 2 cups of water. Add the beef and soak for 10 minutes.
4. Remove the beef from the water and pat dry with paper towels. With a knife held at a sharp angle, cut across the grain into thin slices, about 2 by 5 inches long. Place the beef onto a large flat platter.
5. In a small bowl, to make the marinade, combine the vegetable oil, soy sauce, salt, garlic, ginger, sugar, cayenne, cornstarch and hoisin sauce. Brush both sides of beef with the marinade. Refrigerate for 30 minutes or longer.
6. Thread 2 beef strips onto a 6-inch skewer. Repeat the procedure to use the remaining skewers.
7. Grill 5 inches from hot coals for 3-4 minutes on each side or until desired doneness.
