Wine & Asian Food

BBQ Sweet Chilli Seafood with Sauvignon Blanc

Barbecues are boundlessly delicious. When it’s BBQ season, the go-to combination is skewered meat coupled with a refreshing beer. However, changing the conventional combination with a glass of wine instead will have you pleasantly delighted.

Asian Inspirations gives you the perfect recipe for BBQ Sweet Chilli Seafood with Sauvignon Blanc, one of the world’s most exquisite wines.

BBQ Sweet Chilli Seafood with Sauvignon Blanc


12 large green prawns (unshell and devein prawns, leave tails intact)
12 large scallops
3 tbsp Mae Ploy Sweet Chilli Sauce
3 tbsp Yeo’s Light Soy Sauce
3 tbsp ABC Sweet Soy Sauce (Kecap Manis)
4 lemongrass stick )trim to approx. 25cm in length, trim the root end to a pointed finish, like a bamboo skewer)
1 tbsp Honey
4 fresh chopped mint to garnish


1. Mix sweet chilli sauce, light soy sauce, sweet soy sauce, and honey in a bowl. add prawns and scallops to the marinade and allow for 15 mins.
2. Thread the prawns and scallops onto the lemongrass skewers – 6 pieces to one stick. Grill the seafood for 6 mins on both sides under a hot grill or barbecue, basting the seafood with the marinade.
3. Garnish with mint and serve hot.

Sauvignon Blanc

Sauvignon Blanc has absolutely soared in popularity over the past few years. The diverse climates, soils and environment of Australia’s wine regions mean you have a vast range of styles, flavours and textures to choose from. A good youthful Sauvignon Blanc will be light in colour, with crisp acidity and display flavours such as apple, lemon, gooseberry, tropical fruit and asparagus. The white wine variety performs extremely well in cool to cold climates such as Tasmania and the Yarra Valley, as well as the Adelaide Hills, which is where the fresh Howard Park example featured below was sourced – a mouth-watering match to the featured recipe.

Barbecued sweet chilli seafood on lemongrass sticks: Howard Vineyard Sauvignon Blanc 2013

A fresh and lifted wine with citrus and lychee aromas complemented by a grassy and herbal lift. The palate is generous and creamy with ripe melons, citrus and tropical fruits. The texture is crisp and fresh with a soft line of lemon acidity. Ripe, fresh and herbaceous Sauvignon Blanc is a great partner for the natural prawn flavours in this dish.  The natural acidity in the wine will create great harmony with the sweet chilli sauce and the tropical  fruit flavours in the wine will beautifully compliment  the mint, lemon grass and the saltiness of the soy sauce. A great match.

To download and read the article with Mandarin translations, please click here.


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