CHILI AND LIME DIPPING SAUCE
Great to serve with spring rolls, or any other Asian style finger food. This can be kept in the fridge overnight, but be aware that the chili will increase in heat, so if you want to make it in advance and don't want it too hot, could be better to add the chili before serving.
Provided by Sarah
Categories Sauces
Time 5m
Yield 1/3 cup
Number Of Ingredients 4
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.
Nutrition Facts : Calories 214.5, Fat 0.9, SaturatedFat 0.1, Sodium 12080.6, Carbohydrate 34.1, Fiber 4.3, Sugar 12.8, Protein 25.8
SUMMER ROLLS WITH SWEET CHILI DIPPING SAUCE
Steps:
- Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
- Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
- To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
- Sweet Chili Dipping Sauce:
- In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
- Yield: 1 cup
CHILE-LIME SAUCE
This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.
Provided by Kathy Brennan
Categories Sauce Condiment Chile Pepper Garlic Lime Juice
Yield Makes about 1/2 cup (120 ml)
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. Keep, covered, in the refrigerator for up to 2 weeks.
CHILE LIME SAUCE
This chili lime sauce is a great side sauce for dipping everything from pork kebabs and chicken tenders, to topping fajitas.
Provided by Derrick Riches
Categories Sauce
Time 20m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Place all ingredients into a food processor blender. Blend mixture well.
- Bring sauce to a simmer over medium-high heat for 1 to 2 minutes. Reduce heat to low and let simmer for 5 more minutes. Stir occasionally. Remove from heat and let cool 5 to 10 minutes before serving.
- Follow the above directions, if using as a marinade, but let the sauce cool for 30 minutes before using. Marinade beef for 6 to 12 hours, chicken and pork for 4 to 6 hours, fish, seafood, and vegetables for 30 minutes.
- Make this sauce ahead of time and store in an airtight container in the refrigerator for up to one week after preparation.
Nutrition Facts : Calories 13 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 279 mg, Sugar 1 g, Fat 0 g, ServingSize About 1 cup (8 servings), UnsaturatedFat 0 g
SMOKY LIME-CHILE DIPPING SAUCE
This spicy dipping sauce is particularly good with fish, shrimp or chicken. You'll need a medium-hot charcoal fire to make it. Either start cooking when the main dish comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce.
Provided by John Willoughby and Chris Schlesinger
Categories sauces and gravies
Time 45m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- Coat limes and jalapeños lightly with oil and place on grill over medium heat, cut sides down. Cook until cut sides are golden brown streaked with black, 4 to 5 minutes. Flip over and move to side or back of grill where temperature is low. Cook until limes and chiles are soft enough to yield easily when squeezed with tongs, at least 5 and up to 20 minutes. Remove from grill and refrigerate, covered, until ready to use.
- To make sauce, mince jalapeños and place in medium-size bowl. Squeeze 1/3 cup juice from limes and add to bowl with jalapeños, then add all remaining ingredients and whisk together. This sauce keeps, covered and refrigerated, about 3 days.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 13 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 4582 milligrams, Sugar 17 grams, TransFat 0 grams
LIME-CHILE DIPPING SAUCE
Serve this traditional Vietnamese dipping sauce with Striped Bass Wraps.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Stir fish sauce, lime juice, and 1/4 cup water in a small bowl. Add sugar; stir until it has dissolved. Stir in garlic and chile sauce or chopped chile. Sauce can be refrigerated in an airtight container up to 1 week.
LIME DIPPING SAUCE
I got this recipe from Taste Of Home Magazine. It's great with onion rings, french fries, just about anything. Wonderful flavor...and very quick to make.
Provided by crazycookinmama
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine sauce ingredients.
- Chill for 15 minutes.
SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE
Steps:
- Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
- In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.
SMOKED SHRIMP WITH CHILE-LIME DIPPING SAUCE
Set out these Thai smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town. A great shrimp recipe for a bbq.
Provided by Leela Punyaratabandhu
Yield Serves 8
Number Of Ingredients 10
Steps:
- In a large bowl, mix the shrimp with the salt and pepper, coating them evenly. Cover and refrigerate for 3 hours.
- Meanwhile, start the sauce: In a blender, combine the chiles, garlic, lime juice, and salt and blend until the bits are the size of a match head. Transfer to a small bowl, cover, and keep at room temperature.
- Heat a smoker to 225°F. Rinse the seasoning off the shrimp and pat dry with paper towels. Place the shrimp in the smoker and smoke until they turn dark coral, 20 to 25 minutes.
- While the shrimp are smoking, stir the sugar and fish sauce into the sauce, then taste and adjust the seasoning with more fish sauce if needed. Aim for sour and hot first, then salty and just a tad bit of sweetness. Stir in the cilantro.
- Serve the shrimp with the sauce.
SPICY CHICKEN WITH CHILI LIME DIPPING SAUCE
Make and share this Spicy Chicken With Chili Lime Dipping Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the fish sauce, garlic, chilli and sugar in a medium bowl. Add chicken; mix well. Cover and refrigerate for 3 hours or overnight, turning occasionally.
- To Make the Chili Lime Dipping Sauce: Combine all ingredients in a small bowl; stir until the sugar is dissolved.
- Heat large frying pan over medium heat. Brush pan with oil; cook chicken, in batches, for about 4 minutes each side or until browned and cooked through.
- Insert toothpicks into the chicken pieces. Serve with Chili Lime Dipping Sauce and lime wedges, sprinkled with coriander and onion.
Nutrition Facts : Calories 111.8, Fat 4.4, SaturatedFat 0.9, Cholesterol 57.3, Sodium 531.7, Carbohydrate 3.4, Fiber 0.2, Sugar 2.5, Protein 14.1
HONEY - LIME DIPPING SAUCE
Make and share this Honey - Lime Dipping Sauce recipe from Food.com.
Provided by School Chef
Categories Sauces
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Blend all ingredients together well.
- 2. Store in refrigerator in sealed container until ready to use.
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.
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