What is your go-to summer recipe?

Here at last - the summer is upon us! And you know what that means… Summer recipes to get your mouth-watering and your barbeque sizzling! Do you have your favourite summer recipe ready?

If you need inspiration, there is more to put on the barbie than sausages and burgers. We have drawn inspiration from Thai and Chinese foods for these yummy, full-of-flavour summer recipes.

Bring your appetite (and your summer gear) as you enjoy these delightful summer recipes in the sun!

Summer Salad with Ginger Sesame Dressing

This colourful and super-tasty salad is perfect for those hot summer days when you’re craving a lighter meal.


1. Prepare the dressing by adding the first seven ingredients into a lidded container. Shake the ingredients together.

2. In a larger salad bowl, mix the cabbages, carrots, edamame, pepper, onions and mandarins.

3. Dress the salad about half an hour before serving and refrigerate. This will allow for the cabbage to soften and the flavours to mix. Add the cashews and sesame seeds just before serving.


1 tsp ginger

1 clove garlic (minced)

2 tbsp sesame oil

3 tbsp tamari

3 tbsp rice vinegar

1 tbsp maple syrup

2 tbsp orange juice

Approx. 6 cups shredded cabbage

1 cup shredded purple cabbage

1 cup shelled edamame

1 cup grated carrots

1 red bell pepper (sliced)

2 green onions (sliced)

1 small tin of mandarins (drained)

1 cup roasted cashews

¼ cup sesame seeds

Easy Thai Barbecued Beef

Here’s something for meat and Thai food lovers to throw on the BBQ. Full of flavour, this might just be the best barbequed steak you’ve ever had! Serve it with your choice of sides or slice it into a salad.


1. Mix all the ingredients for the marinade in a cup. Stir well so the sugar dissolves.

2. Place the steaks on a dish (don’t remove the fat). Pour the marinade over the steaks and turn several times to make sure the steak is well covered.

3. Cover the dish and leave to marinate for at least two hours but preferably longer.

4. To cook, place the steaks on an angle over a hot grill. Cook for 1 minute to sear the juices in and flip over. Allow the steak to sear before turning. If you have any leftover marinade in the dish, spoon it over. Continue grilling until cooked to your preference.

5. Garnish the steaks with coriander (if desired) and serve with your favourite sides.


beef steaks

For the marinade:

cloves garlic (minced)

¼ cup chopped onions

1-2 chillies

4 tbsp soy sauce

3 tbsp hoisin sauce

1 tbsp fish sauce

½ tsp lime juice

3 tbsp brown sugar

Crispy Coconut Shrimp with Sweet Chilli Sauce

Easy to make, delicious and the perfect light bite – just the way we like our summer recipes!


1. Place the cornflour, salt and cayenne pepper into a large zip-lock bag and mix well. Add the shrimp to the bag, seal shut and shake to coat evenly. Set aside.

2. Beat the egg whites in a small bowl until frothy. Place the coconut and sugar in a large dish and mix well.

3. Holding each shrimp by the tail, shake off the excess cornflour, dip into the egg whites and then dredge in the coconut mixture, turning to coat evenly. Place the shrimp on a foil-lined baking sheet in a single layer. Cover and refrigerate until ready to cook.

4. When ready to cook, pour enough oil into a large pan to reach the depth of ½ inch. Heat until hot. In batches, add the shrimp to the hot oil (it should sizzle and crackle), turning once until golden brown. It should take about 40-60s per side. Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain.

5. Arrange the shrimp on a platter and serve with Sweet Chilli Sauce!


Approx. 1 kg raw, large shrimp (peeled and deveined)

½ cup cornflour

¾ tsp salt

½ tsp cayenne pepper

3 large egg whites

2 cups shredded coconut

2 ½ tbsp sugar

Oil for frying

Sweet Chilli Sauce (for serving)

Mango Sago

For a refreshing summer dessert, try this delectable mango sago, served with ice cubes. The perfect pick me up on a hot day, or a finishing touch to a summer garden party.


1. First, cook the sago by bringing a large pot of water to boiling. Place the sago in. Bring to boil and stir, ensuring the pearls are not sticking to the bottom.

2. Let it boil for 20 minutes, then cover with a lid, turn off the heat and leave it for another 15-20 minutes. Check that the pearls are completely transparent.

3. Strain and rinse under running, cold water to remove residual starch. Set aside.

4. Blend the mango cubes with coconut milk and evaporated milk until smooth.

5. Transfer to serving cups and scoop in the cooked sago. Top with fruits (if desired) and serve with ice cubes.

What is your favourite Asian-inspired summer recipe? Let us know on our Facebook page!

For a refreshing summer dessert, try this delectable mango sago, served with ice cubes. The perfect pick me up on a hot day, or a finishing touch to a summer garden party.


(2 servings)

½ cup sago


2 ripe, large mangos (cubed)

¼ cup coconut milk

¼ cup evaporated milk (or coconut milk)

summer recipes
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