Ginger Lime Dipping Sauce Food

SPICY GINGER AND LIME SAUCE

Steps:

• Gather the ingredients.
• Combine all ingredients in a small bowl. Give the ingredients a good stir and then set the bowl aside.
• Allow the sauce to sit on the counter for a minimum of 10 minutes. You may also allow the sauce to sit overnight and use the next day; just cover the bowl and place it in the refrigerator. After the 10 minutes, or overnight, taste the sauce and see if it is to your taste or if it needs tweaking. You may at this time also want to think about what you'll be using it on and if you should add more soy sauce.

GINGER DIPPING SAUCE

Steps:

• In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

CRAB CAKES WITH SWEET CHILLI & GINGER DIPPING SAUCE

Steps:

• To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
• Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
• Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
• Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.

LIME-SOY-GINGER SAUCE

Steps:

• 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
• 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.

GINGER-LIME DIPPING SAUCE

Steps:

• In a small bowl, combine the ginger, lime juice, and sugar and stir to dissolve the sugar. Taste and adjust the flavors with more lime juice or sugar as needed. The ginger and lime should both be prominent, but not to the point that they make you wince and pucker. Add the fish sauce, starting out with 2 tablespoons and adding more as your palate dictates. Set aside for 30 minutes to let the ginger bloom before serving.
• Put the sauce on the table so that diners can serve themselves, or divide among individual dipping sauce bowls. It may be prepared 2 to 3 hours in advance and left at room temperature until serving.

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

CHILI AND LIME DIPPING SAUCE

Steps:

• Mix all ingredients together in a small bowl, stirring to combine.
• Serve with spring rolls, dim sums, won-tons or any other finger food.

GINGER-LIME DRESSING

Steps:

• In a bowl, stir together all the ingredients.

BAKED CRAB RANGOON WITH THAI GINGER-LIME DIPPING SAUCE

Steps:

• Prehat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
• FILLING - Add the crab meat, cream cheese, chopped green onion, minced onion, teriyaki sauce and white pepper to a small mixing bowl and mix until well blended.
• Place the wonton wrappers on a flat surface. Add spoonfuls of the crab filling to the center of each wonton wrapper. Take two opposite tips of a wonton wrapper, and bring the tips to meet over the center of the filling. Take the other two opposite tips of the wonton wrapper and bring them to the center. Gently pinch the four tips together. Repeat with remaining wonton wrappers.
• Lift each Crab Rangoon appetizer gently and place one into each of the cups of the coated muffin tin. Bake in a 350° oven for 16-18 minutes or until the tips of the wonton wrappers are lightly browned.
• DIPPING SAUCE - In the meantime, add all the dipping sauce ingredients to a small bowl and mix until well blended. If you want a thinner sauce, you can place all the dipping sauce ingredients in a food processor and puree or blend for 10 to 20 seconds.
• When the appetizers are done, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each baked rangoon and place on a platter.
• Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.

SOY-LIME DIPPING SAUCE

Steps:

• 1. Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.

GINGER-LIME DIPPING SAUCE AND WARM BEEF ON COOL NOODLES

Steps:

• For the Dipping Sauce: Place the garlic, chilies, chili paste, and ginger in a mortar and pound into a paste. Transfer to a mixing bowl and add the remaining ingredients and mix until well blended. Transfer to a glass jar and cover with a tight lid. If refrigerated the sauce will keep up to 3 weeks.
• Combine all salad ingredients and toss gently. Place about a cup of the salad mixture in individual pasta bowls. Top each with about two cups of the noodles. Set the prepared noodle bowls aside.
• Combine the beef, lemon grass, fish sauce, soy sauce, and sugar in a mixing bowl and set aside.
• Heat the oil in a large nonstick fry pan over high heat. Add the garlic ad onion and stir-fry for 30 seconds. Remove beef from marinade and stir-fry until just done, 3 to 4 minutes. Remove from heat.
• Divide the beef topping among the prepared bowls and garnish each with peanuts and cilantro. Invite each guest to drizzle on 3 to 4 tablespoons of the dipping sauce. Have them toss the noodles several times with chopsticks to blend the ingredients.

LIME AND GINGER DRESSING

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

ASIAN-LIME SAUCE (FOR GRILLING AND DIPPING)

Steps:

• Stir all ingredients together until blended well.
• Use this sauce to brush on ribs or other pork as it is being grilled, or use it on the side as a dipping sauce.