Chinese Style Sharing Platter with Quorn Salt and Pepper Tenders

Sharing is caring. This is the perfect vegetarian Chinese sharing platter for the ULTIMATE fakeaway at home. Quorn Salt and Pepper Tenders, sweet potato shoestring fries, egg fried rice and char sui baby sweetcorn ribs. All served with a zingy lemon sauce and a sweet and fruity sticky plum sauce.

Serve up this delicious sharing platter as a mid-week treat or simply double the recipe and share with friends.

Serves 3

50 mins

Easy

479 cals
(Per serving)

17.4g of fat
(Per serving)

11.2 g fibre
(Per serving)

21.7 g protein
(Per serving)

Ingredients

For the sweet potato shoestring fries:

  • 1 sweet potato
  • 10 sprays one calorie cooking spray
  • ½ tsp. Chinese 5 spice

For the edamame bean egg fried rice:

  • 5 sprays one calorie cooking spray
  • 3 spring onions, sliced
  • 50g frozen edamame beans
  • 1 egg, beaten
  • 250g cooked brown rice

For the tangy lemon dipping sauce:

  • 25ml lemon juice
  • 2 tsp. honey
  • 1 tsp. cornflour
  • ¼ red chilli, finely chopped

For the char sui baby sweetcorn ‘ribs’:

  • 6 baby sweetcorn
  • 1 tsp. char sui sauce

For the sticky plum sauce:

  • 1 tbsp. plum sauce
  • 1 lime, juice only
  • 1 tsp. coriander leaves, chopped

For the Chinese slaw:

  • ½ red pepper, thinly sliced
  • ½ carrot, grated
  • 50g beansprouts
  • 50g edamame beans, cooked
  • 50g red cabbage, thinly shredded
  • A drizzle sesame oil
  • 1 lime, juice only
  • A handful coriander leaves, chopped
  • ¼ tsp. sesame seeds

For the crudité:

  • ½ red pepper, sliced
  • ½ green pepper, sliced

To garnish:

  • Red chilli, sliced
  • Coriander leaves
  • Lime wedges

Method

  1. Pre-heat the oven to 180°C (fan)/ 200°C electric/Gas Mark 6.
  2. Slice the sweet potato into thin shoestring fries approximately ½ cm thick.
  3. Place on a non-stick oven tray and spray with the cooking spray. Scatter over the Chinese 5 spice and toss to coat the fries. Place in a pre-heated oven and cook for 10 minutes.
  4. After 10 minutes place the Quorn Salt and Pepper Tenders on top of the shoestring fries and cook for a further 15 minutes (placing the Quorn Tenders on top of the fries adds even more flavour!).

For the edamame bean egg fried rice:

  1. Heat a non-stick frying pan over a medium-high heat. Add the cooking spray, spring onions and edamame beans to the pan and cook for one minute.
  2. Add the egg to the pan and lightly scramble.
  3. Add the rice, stir to combine the ingredients and cook for a further 3 minutes.
  4. Remove from the heat and keep warm.

For the tangy lemon dipping sauce:

  1. Place the lemon juice and honey in a small pan. Add 25ml of water to the pan.
  2. Place the cornflour into a ramekin add one tablespoon of cold water and mix well. Add this mixture to the pan.
  3. Bring the mix to the boil stirring to prevent lumps. Remove from the heat, add the chopped chilli and keep warm.

For the char sui baby sweetcorn ‘ribs':

  1. Slice the baby sweetcorn in half lengthways. Brush the sweetcorn with char sui sauce.
  2. Heat a non-stick griddle pan over a medium-high heat. Place the sweetcorn on the griddle and cook for 1-2 minutes on each side.
  3. Remove and keep warm.

For the sticky plum sauce:

  1. Mix all of the ingredients in a small ramekin. Pour into a dip bowl to serve.

For the Chinese slaw:

  1. Mix all of the ingredients in a bowl. Spoon into a serving dish.

To serve:

  1. Place the Quorn Salt and Pepper Tenders, sweet potato shoestring fries, egg fried rice, dips, sweetcorn ‘ribs’ and slaw onto a large serving platter or board. Add the sliced pepper crudité and garnish with sliced red chillies, coriander leaves and lime wedges.