Asian braai veggie platter

The braai gives the vegetables a smokiness, while the sauce gives it an extra flavour punch! This sauce also works well with red meat, chicken and fish.

Less than 30 minutes

Serves 4 


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Asian sauce:

  • ¾ cup (180ml) soy sauce
  • ¼ cup (60ml) water
  • 1 cup (250ml) brown sugar
  • ¼ cup (60ml) rice wine vinegar (or juice of 2 limes)
  • 2 tsp (10ml) sesame oil (optional)
  • 1 tsp (5ml) chilli flakes, or 1 red chilli, deseeded and chopped
  • 2 tsp (10ml) sriracha sauce (optional)
  • 1cm knob ginger, grated
  • 2 cloves garlic, grated
  • 1 onion, chopped
  • Handful baby carrots, tops removed
  • ¼ cup (60ml) melted butter
  • 1 Tbsp (15ml) chopped coriander
  • mielies
  • 4-6 salad tomatoes, halved

For serving:

  • 4-5 radishes, sliced
  • Handful mangetout, julienned
  • Sesame seeds, toasted
  • Chopped herbs or sliced spring onion (optional)




  1. Combine sauce ingredients in a pot.
  2. Bring to a simmer and cook for 4-5 minutes, or until reduced and slightly sticky.
  3. Toss carrots into Asian sauce and mix well.
  4. Combine butter and coriander and brush mielies well with mixture.
  5. Place on the braai and cook for 6-8 minutes, turning regularly and brushing with melted butter.
  6. Remove carrots from sauce and place onto the braai along with tomatoes, cook until well charred.
  7. Brush with sauce at regular intervals.
  8. Place cooked vegetables in a roasting dish and toss with remaining sauce.
  9. Arrange on a platter and drizzle with any remaining sauce.
  10. Top with mangetout, radishes, sesame seeds and herbs or spring onion, if using.


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