Asian Shrimp Basting And Dipping Sauce For A Voracious Appetite Recipes

SWEET-AND-SPICY ASIAN DIPPING SAUCE WITH SESAME-SCALLION FLATBREAD AND SHRIMP

Sweet-and-Spicy Asian Dipping Sauce with Sesame-Scallion Flatbread and Shrimp image

Prepared pizza dough eliminates half of the work in these Asian-inspired flatbreads, with scallions and sesame seeds sandwiched between soft, chewy layers of crust. The versatile dipping sauce can also be served with frozen dumplings, spring rolls or even chicken fingers.

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/4 cup sweet chili sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 red Fresno chile or jalapeno, half minced, half thinly sliced
3 teaspoons toasted (dark) sesame oil
2 tablespoons sesame seeds
1 bunch scallions, finely chopped
1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
1/2 teaspoon kosher salt
2 tablespoons canola oil
1 pound peeled, cooked shrimp, for dipping

Steps:

Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
Copyright 2012 Television Food Network, G.P. All rights reserved.

ASIAN SHRIMP BASTING AND DIPPING SAUCE FOR A VORACIOUS APPETITE

Asian Shrimp Basting and Dipping Sauce for a Voracious Appetite image

A savory and slightly sweet sauce with a bit of spice. Great for basting shrimp on the BBQ and as a dipping sauce served on the side. Created for ZWT6 and the Voracious Vagabonds.

Provided by Slatts

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 teaspoon red pepper flakes
1/2 teaspoon ground coriander
1 teaspoon sesame oil
1 teaspoon ginger, finely diced
4 garlic cloves, finely diced
2 tablespoons cilantro, finely chopped
2 tablespoons chives, finely chopped
2 tablespoons lime juice
2 tablespoons sugar
1/2 cup soy sauce

Steps:

Combine all ingredients and stir to combine. The sugar should be dissolved completely.
Use half the sauce for basting shrimp on the BBQ and reserve the other half to serve as dipping sauce on the side.

SHRIMP WITH THAI DIPPING SAUCE

Shrimp with Thai Dipping Sauce image

Categories Herb Shellfish Marinate Super Bowl Low Fat Shrimp Bon Appétit

Yield Serves 8

Number Of Ingredients 12

Ingredients

2/3 cup rice wine vinegar
1/2 cup tightly packed fresh mint leaves, chopped
1/3 cup (generous) low-fat milk
6 large garlic cloves, chopped
3 tablespoons minced lemongrass* or 1 1/2 teaspoons minced lime peel (green part only)
2 tablespoons honey
2 teaspoons fish sauce (nuoc mam, nam pla)*
2 teaspoons low-sodium soy sauce
1 teaspoon dried crushed red pepper
1/2 teaspoon imitation coconut extract
2 pounds uncooked medium to large shrimp, peeled, deveined
*Lemongrass, nuoc mam, and nam pla are available at Southeast Asian markets and specialty foods stores.

Steps:

Combine first 10 ingredients in large bowl. (Can be prepared up to 1 day ahead. Cover and refrigerate.)
Bring pot of water to boil. Add shrimp and cook 2 minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator 1 hour.(Can be prepared up to 4 hours ahead. Cover.)
Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve.

ASIAN DIPPING SAUCE

Asian Dipping Sauce image

Categories Sauce Wine Ginger Side No-Cook Summer Soy Sauce Gourmet Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes about 3/4 cup

Number Of Ingredients 6

Ingredients

6 tablespoons fresh lime juice
3 tablespoons mirin
3 tablespoons water
1 1/2 teaspoons soy sauce
1 teaspoon finely grated fresh ginger
1 teaspoon coarse salt

Steps:

Whisk ingredients together.

ASIAN DIPPING SAUCE

Asian Dipping Sauce image

Asian dipping sauce for spring rolls, lettuce wraps, or even use for Asian salad dressing.

Provided by darkelfz

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 10

Number Of Ingredients 8

Ingredients

½ cup water
¼ cup white sugar
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1 teaspoon garlic and red chile paste, or more to taste
⅛ teaspoon sesame oil

Steps:

Stir water and sugar together in a bowl to dissolve the sugar; add soy sauce, rice wine vinegar, ketchup, lemon juice, garlic and red chile paste, and sesame oil into the water. Stir the mixture until smooth; refrigerate until ready to serve.

Nutrition Facts : Calories 26 calories, Carbohydrate 6.1 g, Fat 0.1 g, Protein 0.3 g, Sodium 231.2 mg, Sugar 5.8 g

BASIC ASIAN STIR FRY OR DIPPING SAUCE

Basic Asian Stir Fry or Dipping Sauce image

Mother Kooka was served this as a dipping sauce with battered fish fillets at a restaurant in Hervey Bay. It would be good as a dipping sauce for spring rolls or rice paper rolls as well. The chef kindly shared the ingredients with me, but not the quantities. I think this is a good replica of the original. When I got home, I made it up and decided it would be great as a stir fry sauce for a beef, cabbage and vegetable stir fry. I was right! Just stir fry the finely sliced meat and vegetables (I added some fresh ginger and garlic as well) then stir in this sauce. You could add some chilli to it if you like, or, if using as a dipping sauce, float some toasted sesame seeds on top. It would also be a great sauce to serve with hokkein noodles. Enjoy!

Provided by Kookaburra

Categories Sauces

Time 6m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup soy sauce
3 tablespoons sweet chili sauce
2 tablespoons honey
1 teaspoon sesame oil

Steps:

Combine all ingredients in a small bowl.
Heat for about 30 seconds in the microwave, just enough to melt the honey.
Stir.
Use as a dipping sauce (adding some toasted sesame seeds if you like).
Or, use as a stir fry sauce, adding to the wok after the meat and vegetables are cooked.

Nutrition Facts : Calories 65.7, Fat 1.6, SaturatedFat 0.3, Cholesterol 0.8, Sodium 1080.7, Carbohydrate 11.4, Fiber 0.5, Sugar 9.1, Protein 2.4

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