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HQ Recipe Zucchini Oyster Sauce Roulade

Zucchini & Oyster Sauce Roulade

  • Difficulty Level: 3
  • Serves Serves: 5
  • Preparation

    30mins

  • Cooking

    60mins

Holiday Festival Dinner Healthy Fusion Asian Food Beef Vegetable Dinner Lunch Appetizer Over 60 mins

What You Will Need

Ingredients

  • 400g Beef mince
  • 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 2 tsp Lee Kum Kee Minced Garlic
  • 1 Red Onion, finely diced
  • 2 tbsp Oil
  • 2 tbsp Basil, picked & chopped finely
  • 1 tbsp Kalamata olives, finely chopped
  • 200g Corn kernels, whole
  • 1 tsp Lemon zest, grated
  • 1 tbsp Lemon juice
  • 2 Shallots, finely chopped
  • 800g Zucchini, sliced lengthways approx. 10mm thick

Made with
Lee Kum Kee products

PANDA OS 510GX12- FRONT

Oyster Sauce

Panda Brand Oyster Sauce
MINCED GAR 213G - FRONT V2 copy

Cooking and Dipping Sauces

Minced Garlic

How to make it

  1. In a large mixing bowl, combine beef mince, Lee Kum Kee Panda Brand Oyster Sauce and Lee Kum Kee Minced Garlic and mix well. Allow to marinate for 30 minutes or longer in the fridge.

  2. Once marinated, remove from fridge and set aside. In a heavy based pan over a medium to high heat, cook onion and garlic in oil, till fragrant, add mince mix, reduce heat to medium and cook stirring for 30 minutes.

  3. Add basil, olives, corn kernels, lemon zest and juice and stir till combined, cook for a further couple of minutes to heat these ingredients, then add shallots, stir through and remove from heat, but keep warm.

  4. Over a medium heat grill pan (to get grill marks, but it’s not essential), cook each zucchini slice 1-2 minutes either side, or until tender then set aside.

  5. To assemble, place 1-2tbsp mince mix on each zucchini slice, roll loosely and secure with a toothpick. Plate onto a serving dish, then spoon a little more in each roll to make it full and generous.