The Perfect Chicken Satay, Sumptuous Sticky Ribs and Miso Butter Grilled Corn – Get The Recipes Here!

Make the most of the warmer months with a spot of alfresco dining for friends and family! Wing Yip, the UK’s largest Oriental Grocer, has collated a range of recipes perfect for those summer evening spreads!

Chicken satay sticks with peanut sauce:

Serves 6

Ingredients – Chicken Sticks:

  • 6 chicken breasts
  • 3 tsp turmeric
  • 3 tsp ground coriander
  • 1 ½ tsp chilli powder
  • 3 tbsp peanut butter
  • 3 tbsp brown sugar
  • 3 tsp Mai Siam Thai Fish Sauce
  • 6 tbsp Wing Yip Light Soy Sauce
  • 3 tbsp Wing Yip Sweet Chilli Sauce
  • 3 tbsp Wing Yip Shaohsing Style Cooking Wine
  • 3 tbsp olive oil
  • 20 wooden skewers (approximately)

Sauce Ingredients:

  • 1 ½ can Mai Siam Thai Coconut Milk
  • 3 tbsp Wing Yip Light Soy Sauce
  • 9 tbsp peanut butter


  1. Place the wooden skewers to soak in warm water whilst the dish is being made.
  2. Slice the chicken breasts into thick strips and place in a large tray. In a mixing bowl, combine the rest of the ingredients (under chicken sticks) to make a marinade and pour over the chicken, ensuring it’s all coated.
  3. Cover the tray with cling film and place in the fridge for at least 30 minutes.
  4. Meanwhile, make the dipping sauce. In a wok, on a low heat, add the peanut butter and soften.
  5. Add the coconut milk slowly and once fully combined, add the soy sauce and stir. Place to one side and serve it with the final dish.
  6. Remove the marinated meat from the fridge and the skewers from the water and thread on one piece of chicken per stick.
  7. Take the chicken sticks to the BBQ and cook for approximately 5 minutes on each side to ensure they are cooked thoroughly.
  8. Serve with the peanut dipping sauce.
Sumptuous Spare Ribs:

Serves 6


  • x4 400g packs pork spare ribs
  • 2 jar Wing Yip Hoi Sin Sauce
  • 2 tsp five spice powder
  • 2 tbsp Wing Yip Pure Sesame Oil
  • 2 tbsp cornflour
  • 4 tbsp chilli sauce
  • 2 tbsp Wing Yip Shaohsing Style Cooking Wine
  1. Place the ribs in a large tray. In a mixing bowl, combine the rest of the ingredients to make a marinade and pour over the ribs, ensuring they are all coated.
  2. Cover the tray with cling film and place in the fridge for 3 hours.
  3. Once marinated, remove the ribs and cook for approximately 20 minutes on the BBQ, turning them frequently to ensure they are cooked throughout.

Hoisin Sauce is a fragrant sauce and is perfect for flavouring meat, poultry or shellfish dishes. Wing Yip’s Hoi Sin Sauce (270ml) is a must have for keen cooks this summer and is available to purchase for £2.15.

Prawn and Avocado Summer Rolls:

Makes 3


  • 9 king prawns, peeled and deveined or cooked
  • 30g dry rice vermicelli noodles
  • ½ red pepper, sliced
  • 1 small avocado
  • ½ lime
  • 3 rice paper sheets, round 22cm
Dipping Sauce Ingredients:
  • 3tbsp light soy sauce
  • 1tsp fresh red chilli, finely chopped
  • ¼ lemongrass stalk, finely chopped
  • ½ lime, juiced

You will also need a Clean Damp Cloth/Tea Towel.


1. If using raw prawns, bring a saucepan of water to the boil and season with a pinch of salt. Once boiling, add the prawns and cook for 1-2 minutes or until pink. Drain the boiling water and rinse with cold water immediately to stop the prawns from cooking any further. If possible, use a bowl of ice water to help cool the prawns down quicker.

2. Soak/cook the vermicelli noodles according to their instructions and then drain. Using a pair of scissors chop the noodles 3-4 times so that they are a more manageable length.

3. Cut the avocado into similar sized pieces to the pepper and then squeeze the lime over to ensure that it doesn’t go brown.

4. When ready to assemble use a plate that is bigger than the rice paper sheets and add enough cold water so that the rice paper can be full submerged.

5. Lay out the clean damp cloth in front of you and ensure that all the ingredients are laid out around you.

6. Take one rice paper sheet and submerge into the water on your large plate for 3-4 seconds or until slightly softened. The rice paper sheet will continue to soften once you’ve taken it out of the water. Lay it flat onto the damp cloth.

7. Lay 3 prawns in the centre of the rice paper sheet and top with 1/3 of the noodles. Add 1/3 of the avocado slices down first followed by 1/3 of the sliced peppers.

8. To fold the summer roll, bring the bottom of the rice paper sheet over the filling and stick down, adding a few drops of water if necessary. Then bring over both sides and tuck them neatly around the filling. Finally roll the summer roll upwards into the remaining part of the rice paper sheet.

9. Repeat for the other two rice paper sheets.

10. For the dipping sauce whisk all ingredients together and serve on the side.

Grilled Corn with Miso Butter

Serves 6


  • 3 tbsp white miso paste
  • 3 tbsp butter (vegan spread) at room temperature
  • 3 each corn on the cob, cut in half
  • 1 tbsp fresh coriander, chopped
  • 2 tbsp sesame seeds


  1. Mix together the miso paste and butter into a smooth paste.
  2. Cut 6 strips of foil wide enough for the corn pieces. Place a piece of corn at one end of the foil and rub 1/6th of the miso and butter mixture over it. Roll up tightly in the foil and repeat for the remaining corn.
  3. Cook the corn on a BBQ, or in the oven, for 15-20 minutes or until cooked.

Sprinkle with the fresh coriander and sesame seeds before serving.

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