Instructions

In the kitchen:

• In a bowl, combine chinese wine, sugar, salt and light soy sauce.
• Line drip tray with parchment paper.
• Arrange seafood in parchment paper and pour marinate on top. Then sprinkle julienne ginger on top
• Wrap it up and grill direct.
• Lastly after grilling, sprinkle spring onion and chilli on top.

At the barbecue:

• Prepare the barbecue for indirect heat, approx. 220°C. If using a charcoal barbecue, you need 3/4 chimney starter of lit briquettes.
• Place seafood in parcel on direct heat and grill for 10 minutes at 220°C.