Light Soy Sauce
Our light soy brings out the intensity of savoury flavours. Brush onto chicken wings or ribs before barbecueing. Splash onto a salad for an interesting twist.
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Asian Coleslaw with Thai Chilli Prawn Skewers
King Prawn skewers with a crunchy Asian coleslaw with a hint of sweet thai chilli. Quick and easy, great for barbecues.
2 x 120g sachets Amoy sweet thai chilli stir fry sauce, 4 tsp Amoy light soy sauce, 4 spring onions (finely sliced), 2 medium carrots (grated), 2 small pakchoi (thinly sliced), 150g beansprouts, 2 tsp lime juice, 32 (approximately 300g) peeled raw kingprawns, 2 limes, each cut into 12 wedges, 1 tbsp vegetable oil, 8 x 25cm wooden skewers (soaked in water for 20 minutes).
- In a bowl mix together spring onions, carrots, pak choi, bean sprouts, Amoy light soy sauce, lime juice and one sachet of Amoy sweet thai chilli stir fry sauce.
- Meanwhile thread the prawns onto the skewers alternating with the lime wedges and brush with oil.
- Place over grey coals of a barbecue, turn often and brush with the remaining sachet of Amoy sauce until the prawns have turned pink and are thoroughly cooked.
- Serve the Asian coleslaw with the prawn skewers.