Amerasian Barbecue Sauce

Fitness Expert

This sauce is an original. I incorporate American ingredients with Asian ingredients for my family and they love it. You can personalize it for your family but some ingredients are needed for this special recipe {ex. Oyster sauce, fish sauce, lemon grass, and if barbecuing pork, sugar.) In this recipe I am cooking with extra large white shrimps.


  • 3-4 lbs Extra large white shrimps
  • 1/2 cup of oyster sauce
  • 3 tablespoon Hickory Smoke barbecue sauce(any brand)
  • 1 tablespoon A1 Steak Sauce
  • 1 tablespoon of SRIRACHA Hot Chili sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon of MSG
  • 2 tablespoons finely chopped lemon grass
  • 1 tablespoon finely chopped sweet onions
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped scallions
  • 1tablespoon finely chopped cilantro
  • 1 1/2 tablespoon Extra Virgin Olive Oil (any brand)
  • 2 teaspons of lime juice.
  • 1 pinch of salt
  • 1 teaspoon finely chopped lime leaves (young leaves)
  • 2 tablespoon of sugar (if barbecuing any type of pork)


  1. Before you begin, wash and dry your hands completely.
  2. Mix all ingredients together and set aside.
  3. Rinse the shrimps under cold water.
  4. Peel and de-vein the shrimps
  5. Let sit in a collander for 10-15 minutes to rid of excess water.
  6. Place your shrimps in a big bowl. Pour mixture over it.
  7. Wash hands thoroughly.
  8. Now using your hands mix it all up.
  9. Refrigerate for 1 hour. Covered.
  10. Before lighting the grill, I spray the grates by using Pam Spray.
  11. Light the grill on high for 10 minutes.
  12. Take shrimps out of refrigerator.
  13. Place it on a thick tin foil. Fold it up.
  14. Place on grill on high for 2-4 minutes.
  15. Lower the heat to low.
  16. Open up tin foil and gently stir once.
  17. Shrimps are cooked when they are pink.
  18. For pork/chicken, I cook it for 30-45 minutes.
  19. Seafood is all about personal preference. Remember the longer it cooked the dryer it'll get.
  20. I stay at the grill and monitor it closely for that perfectly barbecued dish. I serve it over red leaf lettuce and sliced cucumber. No salad dressing needed.And of course steamed rice is always available in our home.

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