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Australian Wagyu Brisket Char-siew with Mandarin Pancake Skin

By Chef Adrian Chong

Ingredients 

​BBQ Beef Char-Siew​​​

  • Australian Wagyu Brisket: 4.5kg

  • Red Bean Curd: 225g
  • Garlic (minced): 150g
  • Camel Soya Sauce: 100g
  • Honey: 120g
  • Camel Dark Soya Sauce: 20g
  • Orange Red Colouring

​

​Side Ingredients​​​​

  • Mandarin Pancake Skin: 50pcs
  • Lettuce: 800g
  • Pickled Pumpkin: 1kg
  • Pickled Cucumber: 1kg
  • Roasted Garlic Mayonnaise
Directions

  • Marinate beef with all the above ingredients and leave it for overnight.
     

  • Preheat the oven at 180c.
     

  • Put in the oven and roast it for 15 min and at 180 c and repeat for 3 times and glaze with honey until golden red.
     

  • Slice the glazed beef char siew and stuff in the mandarin pancake skin with garlic mayonnaise, pickle pumpkin, and lettuce.

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