Monday, October 15, 2012

Three Asian-Style Dipping Sauces

From the kitchen of Once Upon a Plate, by Mari

Any or all of these are wonderful served with Asian style spring/summer rolls, or egg rolls. Also delicious drizzled over poached or grilled chicken, fish, prawns or crab. You can make them up to a day ahead and store, covered in the refrigerator.  (Bring to room temperature before serving) You can double or triple the recipes if you need larger servings.

Lime-Sesame Dipping Sauce (Tangy and mild)

  • Juice from 1/2 lime
  • 2 Tablespoons canola oil
  • 1 Tablespoon rice vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2  teaspoon soy sauce, or more to taste
  • 1 teaspoon brown sugar, or more to taste
  • 1/2 teaspoon toasted sesame seed oil, or more to taste
  • sesame seeds (optional garnish)
  • Method: In a small bowl, whisk all ingredients together until blended and sugar is dissolved. Taste for seasonings and
  • adjust. Sprinkle with a few sesame seeds before serving.
Peanut-Hoisin Dipping Sauce  (Make it Mild or Spicy)
  • 1 Tablespoon vegetable oil
  • 4 garlic cloves, minced
  • 3 Tablespoons peanut butter (creamy)
  • 2 Tablespoons hoisin sauce
  • 1 Tablespoon fish sauce (OR optional: use 1 up to 3 teaspoons soy sauce if you prefer, start with after 1 teaspoon. After mixing sauce add more soy sauce, to see if you like it saltier)
  • 1 Tablespoon sugar
  • 1 teaspoon chili paste or hot bean paste (more if you prefer spicier)
  • 1/2 cup chicken broth
  • 1/4 cup chopped roasted peanuts
  • Method:  Warm the oil in a small saucepan over medium heat. When oil is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds. Add the peanut butter, hoisin sauce, fish sauce or soy sauce, sugar and chili paste, stir well and simmer for 15 seconds. Stir in the chicken broth; the mixture should have a thick, creamy consistency. Stir in peanuts. Allow to cool and serve, garnish with a few chopped peanuts if desired.

  • Spicy Sweet  Chili Dipping Sauce 
    • 1/4 cup fresh lime juice 
    • 1/4 cup rice vinegar 
    • 1 to 2 cloves peeled, crushed garlic
    • 2 1/2 teaspoon soy sauce 
    • 1 Tablespoons sugar, plus more, to taste 
    • 2 teaspoons minced jalapeño chili, plus more, to taste*
    • *You may use serrano chilis, I used ripe (red) serranos from the garden this time.
    • If you like it spicier, add a little Chinese Chili-Garlic Sauce (from the jar.)
    • Method: Mix all ingredients until sugar is dissolved. Serve.
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