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Try our delicious


Our Delicious Recipes

At Chen Foods we have a passion for great food. We've put together a selection of our favourite recipes using some of our most popular products. These quick and easy recipes are great for entertaining or for that simple weekday dish. Enjoy!

Dumplings mise en bouche

Create the perfect starter that is sure to delight your dinner guests! Quick and easy, this light and fresh recipe requires minimal preparation, so you can serve without creating a fuss in the kitchen.


COOKING TIME: 15 minutes



Mr Chen's Ginger Prawn Dumplings

250 ml light soy sauce

2 tablespoons rice vinegar

1 teaspoon brown sugar

1 small Lebanese Cucumber, finely diced

3 medium radishes, sliced into matchsticks

Chives, finely sliced to garnish

20g fresh ginger, peeled and julienned to garnish


1. Take 8 shot glasses OR 8 appetiser spoons wide enough to place one dumpling in each and set aside.


2. Steam Mr Chen's Ginger Prawn Dumplings – Do not defrost. Lightly spray surface of steamer with oil. Steam over boiling water for 10 minutes.


3. Meanwhile, mix together soy, vinegar and sugar with a whisk in a small jug.


4. To assemble: Place a teaspoon of diced cucumber in each glass or appetiser spoon, followed by one steamed dumpling. Top with radish that has been sliced into matchsticks and the balance of the diced cucumber. 


5. Just before serving pour a small amount of soy dressing in each glass and garnish with chopped chives and julienned ginger.


Serve immediately.

Oriental saladwith chilli caramel sauce

This fresh and zesty oriental salad is sure to satisfy. Using Mr Chen's best-selling Prawn Hargow, these perfect little parcels of flavour are so delicious that stopping at one is near impossible!


COOKING TIME: 15 minutes



Mr Chen's Prawn Hargow

2 tablespoons vegetable oil for pan frying


2 small shallots, peeled and thinly sliced

350 g watercress, washed and dried

1 small mango, peeled and sliced into 1 cm strips

1 small red capsicum, seeded and finely sliced

1 avocado, halved, peeled, remove stone and sliced on the angle

Handful of coriander leaves to garnish


Juice and zest of 1 lime

3 tablespoons light soy

1 tablespoon peanut oil

Caramel Sauce:

4 tablespoons white sugar

2 tablespoons black rice vinegar

2 tablespoons water

1 fresh birds eye chilli – finely sliced


1. Steam Mr Chen's Prawn Hargow – Do not defrost. Lightly spray surface of steamer with oil. Steam over boiling water for 15 minutes.


2. Meanwhile, assemble salad on large serving platter and spoon over soy dressing.


3. Once dumplings have been steamed, drain off water then heat vegetable oil in a medium heavy based pan and pan fry dumplings until bottoms are golden. Drain on paper towel and set aside.

4. In a small heavy based saucepan stir in sugar, vinegar, water and chilli together over a medium heat and bring gently to the boil until it becomes thick and viscous, cook for no more than 2 minutes to avoid over-caramelising sauce. 


5. Place dumplings on top of salad and spoon over caramel sauce and drizzle around platter. Garnish with coriander leaves and serve.

Spring Rolls
with lemongrass dipping sauce and cucumber salad

Select from our Boat Brand Spring Roll range to create an easy mouth-watering dish that is bursting with flavour!


COOKING TIME: 20 minutes



Boat Brand’s Spring Roll selection

Boat Brand’s Minced Lemongrass

For the lemongrass dipping sauce:

1/2 cup rice vinegar

1/2 cup honey

1 teaspoon of Boat Brand’s Minced Lemongrass

2 garlic cloves, minced

1 tablespoon ginger, minced

1 teaspoon red chilli flakes

For the cucumber salad:

1 seedless cucumber

1 tablespoon mirin

1 tablespoon sesame oil

1 tablespoon rice vinegar

Salt, to taste

For the garnish:

2 tablespoons of scallions, green parts only, sliced for garnish


1. In a small stainless-steel saucepan over medium heat, combine the rice vinegar and honey. Bring to a boil and reduce to a simmer. Cook for about 10 to 15 minutes or until it reaches a syrup-like consistency. Remove from the heat and add the minced lemongrass, garlic, ginger and chilli flakes, and let steep until cooled. Set dipping sauce aside and reserve.


2. Oven bake 6 or more Boat Brand Spring Rolls as per instructions on pack.


3. Meanwhile, mix together soy, vinegar and sugar with a whisk in a small jug.


4. Meanwhile, wash and cut the cucumber in half, lengthwise. Slice into thin half-moons and transfer to a bowl.


5. In a separate, smaller bowl, whisk together the mirin, sesame oil and rice vinegar. Season to taste with salt. Drizzle the dressing over the sliced cucumber and toss. Refrigerate until ready to serve.


6. Cut each spring roll on the bias, and serve with the cucumber salad and the lemongrass dipping sauce. Garnish with sliced scallions.

Tiffin picnic style

A very simple, easy to prepare and really tasty dish ready to take on road trips with friends and family! Best enjoyed with Mr Chen's Dumplings!


COOKING TIME: 15 minutes



Mr Chen's dumplings

1/4 Watermelon, diced

Orange, cut into segments

Cucumber, skin on and cut thickly on the diagonal

For the dipping sauce:

1/2 cup black rice vinegar

3 tablespoons peanut oil

1 tablespoon fish sauce

1 small clove garlic, crushed

1 tablespoon maple syrup

1/2 teaspoon finely crushed ginger

1 teaspoon black sesame seeds

1 small birds-eye chilli, seeded and finely sliced (optional)

1 tablespoon chopped coriander


1. Steam dumplings as per instructions on pack.

2. Group other ingredients and place into a picnic safe carry box; keep chilled until ready to take on picnic

Dressing preparation:

1. Combine all dressing ingredients in a jar, shake to combine then screw lid on tightly for transporting.


Further suggestion: serve with lemongrass pork sticks or marinated chicken skewers

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