SUN HEE

ingredients

Included in this kit:

Sun Hee Topokki Sweet & Spicy Rice Sticks
Sun Hee Sweet & Spicy Sauce Sachet

Just Add :

For the Topokki

1 tbsp oil
1 tsp soy sauce
1 tsp honey
½ tsp garlic powder
Wooden skewers, soaked in water for 10 mins

For the Peanut Dipping Sauce

3 tbsp peanut butter, smooth
1 tbsp soy sauce
1 tsp honey
1 tsp lime juice
1 tsp chilli flakes
2-3 tbsp warm water to loosen

For the Pickled Cucumber

½ cucumber, thinly sliced into rounds
2 tbsp rice vinegar or white vinegar
1 tsp sugar
½ tsp salt
Pinch of chilli flakes

Tips :

If you don't have a griddle pan, a regular non-stick frying pan works perfectly you just won't get the char lines but the caramelisation will be just as good
For an Indian twist, add a small spoonful of tamarind paste into the peanut sauce instead of lime juice it gives a deeper, more complex sourness that works beautifully
These skewers are incredible as a party starter make double the quantity and serve on a large board for a sharing platter
Swap peanut butter for almond butter if you prefer a lighter, less rich dipping sauce
For extra heat, brush a little extra chilli sauce over the skewers just before serving

SUN HEE PRODUCTS USED IN THIS RECIPE

Sun Hee Topokki SWEET & Spicy Rice Sticks

ingredients

Step 1 - Quick Pickled Cucumber Start this first as it needs time to work its magic. Combine vinegar, sugar, salt and chilli flakes in a bowl and stir until sugar and salt fully dissolve. Add cucumber slices and toss well. Leave to sit for at least 10 minutes — the longer the better. The cucumber will turn slightly translucent, sharply tangy and lightly spiced. This is the perfect fresh contrast to the rich sweet sticky topokki.
Step 2 - Peanut Dipping Sauce Whisk together peanut butter, soy sauce, honey, lime juice and chilli flakes in a small bowl. Add warm water one tablespoon at a time, whisking continuously until you reach a smooth, pourable consistency. Taste and adjust more lime for sharpness, more honey for sweetness, more chilli for heat. Set aside. This sauce is dangerously good and you will want to put it on everything.
Step 3 - Prepare the Topokki Prepare your Sun Hee Topokki Sweet & Spicy rice sticks as per pack instructions until just cooked slightly underdone is better here as they will cook further on the skewers. Stir through the Sun Hee Sweet & Spicy sauce sachet, soy sauce, honey and garlic powder. Toss well until every rice stick is deeply coated and glossy.
Step 4 - Skewer & Char Thread 4-5 rice sticks onto each soaked wooden skewer lengthways. Heat a griddle pan or non-stick frying pan on high heat with a thin layer of oil. Place skewers in the pan and press down lightly. Cook for 2 minutes on each side without moving you want visible char marks and slightly caramelised edges where the sweet sauce has caught the heat. The caramelisation is where all the flavour lives.
Step 5 - Glaze Once charred, brush a final layer of the remaining sweet spicy sauce from the bowl over each skewer while still in the pan. Cook for a further 30 seconds on each side. The sauce will bubble, caramelise and become deeply sticky and glossy. Remove from heat immediately.
Step 6 - Plate & Serve Arrange skewers on a long plate or wooden board. Pour the peanut dipping sauce into a small bowl on the side. Drain the pickled cucumber and arrange alongside. Finish with sliced spring onions and sesame seeds scattered over the skewers. Serve immediately while the skewers are still hot and sticky.