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Grilled Asparagus & Broccoli in Abalone Sauce

Makes: 4
500g Asparagus
1head Broccoli
5tbsp. Abalone Sauce
1tbsp. Corn Starch
10g Soaked Dry Scallops
1cup Water
Wolf Berries for Garnish
Recipe preparation
In the kitchen:
  • Using a saucepan, add 5 tbsp of store-bought abalone sauce. Followed by 1 Cup of water.
  • Add soaked dried scallops and its water to the sauce, bring to boil.
  • Add in Cornstarch slurry to thicken the sauce. Reserve for use later.
At the barbecue:
  • Preheat the Weber Grill to 200 Degrees Celsius and prepare for Direct Heat. If using a charcoal barbecue, you will need ¾ Weber Rapid-fire Chimney Starter of lit briquettes.
  • Grill the vegetables over Direct heat for 5 minutes.
  • Once cooked, dish onto plate and pour the abalone sauce over the Vegetables.
  • Garnish with Wolfberries.