Five Spice BBQ Marinade, Made with Monk Fruit Sweetener
Vietnamese dishesSauces and DipsNationwide20 minutes
Anyone who grills at home wants a five spice BBQ marinade that turns the meat a deep red brown and fills the air with aroma. This jar works on meat and seafood alike. The hard part is cooking it to the right thickness.
The shallot and garlic are fried until fragrant first, and the chili sauce, five spice powder, shrimp roe coloring and toasted sesame follow. Lower the heat and stir until the mixture thickens, which is what makes it cling to the surface of the meat.
This batch weighs about 274g, at roughly 114 calories per 100g.
Method
Wash the ingredients and finely chop the shallot and garlic.
Fry the minced shallot and garlic in a pan until fragrant, keeping the heat medium so they turn lightly golden without burning.
Add everything else, 40ml chili sauce, 15g five spice powder, 15g seasoning powder, 35g kOBE Monk Fruit Blend, 10g salt, 10g MSG, 2 teaspoons prepared shrimp roe coloring and 20g toasted white sesame seeds, stir well, then lower the heat and cook until the mixture thickens, at which point it is ready for marinating meat or seafood.
Tips
Low heat and steady stirring until the sauce thickens are what let the flavor cling to the surface of the meat.
Make only enough for one or two uses, since a homemade sauce does not keep long.
Fry the shallot and garlic to a light gold before the rest goes in, since burnt aromatics turn the sauce bitter.
Let the sauce cool completely before it goes into a sealed jar in the refrigerator.
Five spice powder goes in last with a quick stir, since long cooking over high heat lets its sharpness take over.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.