Vegetarian Quorn Char Siew

I’ve never tasted Pork Char Siew, but I love chicken or beef Char Siew. The smoky sweetness is unbelievably tasty and goes so well with wonton noodles and it’s so bloody addictive.

I made some fried wontons on the weekend and had leftovers, so I thought I’d go a step further and cook up a wonton mee dish for dinner last night. Of course I needed some Char Siew and worked out that it can’t be too difficult to prepare at home. Off I went to Coles and bought a bottle of Char Siew sauce.  When I got home, I reaslised I’d run out of chicken breasts! We usually stock up our freezer, but this time we were totally out and I couldn’t be bothered going out again. I rummaged through the freezer and found some Quorn Dippers; and this is how my vegetarian char siew was born.

The compressed chicken-like texture of the dippers are perfect for making char siew. I made the method up as I went along and strangely the end result was better than I could have imagined. As a bonus, they’re vegetarian, which gives me more options when vegetarian friends drop by. Give this recipe a shot, dead easy and so yummy!

You’ll need:
  • 1 packet Quorn Dippers
  • 3 or 4 tablespoons Char Siew sauce (you might need more later)

Method:

Don’t bother thawing the dippers. Just pour them out on a baking tray. Coat the dippers as best as you can with the char siew sauce.
As they’re frozen at this stage, they won’t cost evenly, but don’t stress.

Follow the baking instructions on the packet and bake until cooked. Just remember to remove the tray every 5 minutes to stir. As the dippers thaw, the sauce will cost more evenly. If it appears too dry, add more sauce and mix well. Place back in oven.

Once the dippers are cooked through, stick the tray under the grill for about 5 minutes. The sauce should start to caramelise. Turn the dippers over and grill the other side, the sauce will be nice glaze by this stage.  Remove tray from grill and lay the dippers out in a single layer on a plate. The ‘skin’ of the dippers might stick to the tray a little, but just scrape off as best as you can.

Place plate in the freezer for about half an hour. You want to cool the dippers as quickly as possible, the glaze will crisp up and you’ll have a nice crispy coating. Once cool, slice and serve.

You could just as easily peel off the ‘skin’ of the dippers and than marinade and cook them, I’m going to try that next time, but for now I’m pretty pleased with my char siew. Enjoy!

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