A range of Asian dipping sauces with something for everyone. Fore ground is the Soy Dipping sauce - a Thai style, garlicky dip; Middle ground is the Teriyaki sauce- a glossy, full bodied sauce and Background: Spicy Siracha Sauce for those that like heat. And.. some pickled ginger on the side!
SOY DIPPING SAUCE
Mix 1 tablespoon vegetable oil, 2 Tsps grated fresh ginger, juice of 2 limes, 2 garlic cloves minced, 1 tablespoon soya sauce, ½ teaspoon sugar and ½ teaspoon hot red pepper flakes.
Teriyaki Sauce
½ package of Sun Bird Teriyaki seasoning. Blend with just enough water to make a paste. Add a teaspoon of Sesame oil and mix together.
SWEET CHILI GARLIC SAUCE
I find this right in the Thai or Oriental section of the grocery store. Just pour a bit out into a small dish and serve as a dip.
PICKLED GINGER
Peel a couple of inches of fresh ginger and slice very thinly. Sprinkle the ginger with ½ tablespoon coarse Kosher salt and let it sit for about 5 minutes. Then add the ginger to boiling water and boil 1 minute. Drain and press out any excess water. Then cover the ginger with ⅓ cup of rice wine vinegar and ¼ cup of sugar. Let it steep for 3-4 hours or preferably overnight. (Note: if you can find baby ginger you will get the pink hue we see in the store bought version. I just used regular ginger root so -no pink).
SPICY SHRIMP SAUCE
Mix 3 Tbsps Siracha, 1 tablespoon soy sauce, ½ tablespoon rice vinegar, 1 tablespoon sesame oil, 2 cloves garlic minced, juice of ½ lime, 1 tablespoon sugar.
Serve these with Crab Purses and California Cucumbers and Firecracker Shrimp Canapés!
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