Kickstart Summer With These Stunning Seafood Recipes

Kickstart summer with these stunning seafood recipes

Use Pearl River Bridge Superior Light Soy Sauce as a dipping sauce with your favourite Asian snacks, or add it to stir-fries and marinades for an extra flavour infusion. It’s so versatile! Available at Coles.

Thai-Style Seafood Salad

Serves: 2

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Mixed Mushroom & Prawn Soup

Mixed Mushroom With Shrimp Soup
Recipe / Pearl River Bridge

Serves: 2

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Sweet & Sour Meatballs with Mashed Potatoes

Sweet & Sour Meat Ball With Mashed Potatoes
Recipe / Pearl River Bridge

Serves: 2

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For more information visit pearlriverbridge.com

Kickstart summer with these stunning seafood recipes

By: Georgia Nelson

These 3 seafood recipes, made with Pearl River Bridge’s Superior Light Soy Sauce are perfect to add a dash of colour and plenty of flavour to summer menus.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 2 potatoes
  • 10g butter
  • 30mL cream
  • Black pepper, to taste
  • 1 tsp salt
  • 300g minced pork
  • 5 mushrooms, chopped
  • 2 tbsp Pearl River Bridge Mushroom Flavoured Superior Dark Soy Sauce
  • 1 tsp cornflour
  • 3 tbsp Pearl River Bridge Sweet & Sour Sauce
  • Oil, for frying

Method


  • Peel the potatoes, boil for 30 mins and mash. Heat the pan over low heat, add butter, cream, black pepper and salt, mix well with the mashed potato.
  • In a medium bowl, mix the mushrooms with the minced pork. Add in salt, Pearl River Bridge Mushroom Flavoured Superior Dark Soy Sauce and cornflour for seasoning.
  • Roll pork mixture into 5cm balls. Half-fill saucepan with oil, bring to high heat and add the balls. Deep-fry for 3 mins, take out and drain.
  • Heat Pearl River Bridge Sweet & Sour Sauce in a fresh pan. Place the meatballs back in the pan, cook for 1 min and dish up.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Georgia Nelson

Georgia Nelson

Georgia Nelson is a journalist based on the South Coast of NSW, currently acting as the deputy editor at EatWell, and the features writer at WellBeing and WILD. She has a penchant for sustainable beauty, slow fashion and feminist literature.

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