Coriander Dippin Sauce Recipes

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CORIANDER DIP



Coriander Dip image

Provided by Jamie Oliver

Categories     main-dish

Number Of Ingredients 7

4 fluid ounces (400 milliliters) plain yogurt
1 bunch fresh coriander leaves
2 to 3 cloves garlic
1/2 thumb sized piece of ginger
2 green chillies, seeds removed
1/2 lime, juiced
Salt

Steps:

  • Place all the ingredients in a food processor, blend until smooth. This will keep in an airtight container for 2 to 3 days.

SALMON SPRING ROLLS WITH CORIANDER DIPPING SAUCE



Salmon Spring Rolls with Coriander Dipping Sauce image

Categories     Fish     Ginger     Vegetable     Fry     Marinate     Cocktail Party     Lunar New Year     Vinegar     Lime     Salmon     Spring     Cilantro     Gourmet

Yield Makes 12 Spring Rolls

Number Of Ingredients 20

For Marinade:
1/4 cup seasoned rice vinegar
1/4 cup fresh lime juice
2 tablespoons chopped fresh coriander
1 teaspoon grated peeled fresh gingerroot
a 1-pound salmon fillet about 1 inch thick, skinned
For Dipping Sauce:
1/4 cup plus 2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
2 1/2 teaspoons sugar, or to taste
1 tablespoon water, or to taste
2 teaspoons grated peeled fresh gingerroot
2 tablespoons chopped fresh coriander
twelve 6 1/4-inch rounds of rice paper*
48 fresh coriander leaves (about 1/2 cup loosely packed)
4 tablespoons finely chopped scallion greens
vegetable oil for frying
Garnish: Coriander sprigs
Rice paper is available at Asian markets.

Steps:

  • To make marinade:
  • In a large bowl, whisk together marinade ingredients with salt and pepper to taste.
  • Cut salmon crosswise into 12 pieces, each about 2 1/2 by 1 inch, and add to marinade. Marinate salmon, turning pieces occasionally, 30 minutes.
  • Make dipping sauce while salmon marinates:
  • In a small bowl, whisk together all dipping sauce ingredients except coriander. (Coriander will be added just before serving.)
  • Remove salmon from marinade and pat dry.
  • Fill a small shallow baking pan or cake pan with warm water. Soak 4 sheets rice paper until very pliable, about 45 seconds. Carefully, stack soaked sheets, 1 at a time, between single layers of paper towels to drain, ending with a rice paper. Put 1 sheet of rice paper on a clean dry work surface, reserving dampened paper towel, and arrange 1 salmon piece crosswise on bottom half of sheet, leaving a 1-inch border on bottom edge and on each side. Top salmon with about 4 coriander leaves, 1 teaspoon scallion greens, and salt and pepper to taste. Roll up filling in sheet, folding in sides after first roll to completely enclose filling, and continue rolling. Wrap filled spring roll in reserved dampened paper towel to help form spring roll and keep it moist.
  • Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls in dampened paper towels to a tray and repeat procedure with remaining 8 rice paper sheets, 4 at a time, and ingredients.
  • Carefully unwrap 4 spring rolls from paper towels. In a deep 12-inch non-stick heavy skillet, heat 1/4 inch oil over moderately high heat until hot but not smoking and fry 4 spring rolls, turning once, until golden brown and salmon is cooked through, about 3 minutes. Transfer spring rolls as fried with metal tongs to a baking sheet lined with paper towels to drain. Repeat procedure with remaining spring rolls.
  • Stir coriander into dipping sauce. Serve spring rolls as an hors d'oeuvre or first course with dipping sauce and garnish with coriander sprigs.

THAI-STYLE DUMPLINGS WITH CORIANDER DIPPING SAUCE



Thai-Style Dumplings with Coriander Dipping Sauce image

Categories     Pork     Freeze/Chill     Fry     Coriander     Gourmet

Yield Makes 60 dumplings

Number Of Ingredients 23

For the filling
1/4 cup minced scallion
1 pound ground pork
2 teaspoons minced peeled fresh gingerroot
1 red bell pepper, minced (about 1/2 cup)
2/3 cup minced cabbage
1 garlic clove, minced
1/4 teaspoon Oriental sesame oil
1 1/2 tablespoons soy sauce
2 tablespoons finely chopped fresh coriander
1 large egg, beaten lightly
60 shao mai wrappers (round won ton wrappers, available at Oriental and Southeast Asian markets, specialty foods shops, and many supermarkets), thawed if frozen
cornstarch for dusting the baking sheet
For the sauce
1 tablespoon naam pla (fish sauce, available at Oriental and Southeast Asian markets and some specialty foods shops)
3 tablespoons fresh lime juice
1 tablespoon white-wine vinegar
1 teaspoon sugar, or to taste
2 teaspoons minced peeled fresh gingerroot
1 tablespoon shredded fresh mint leaves
1 tablespoon finely chopped fresh coriander
2 tablespoons vegetable oil
coriander sprigs for garnish

Steps:

  • Make the filling:
  • In a bowl combine well the scallion, the pork, the gingerroot, the bell pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the egg, and salt and pepper to taste and chill the filling for at least 1 hour or overnight.
  • Put about 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edge of the wrapper. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper. (The filling should not be enclosed.) Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in one layer on a baking sheet lined with wax paper dusted lightly with the cornstarch. (The dumplings may be prepared up to this point 8 hours in advance and kept uncovered and chilled or 1 month in advance and kept covered tightly and frozen. If the dumplings are frozen, do not thaw them in advance.)
  • Make the sauce:
  • In a bowl whisk together the naam pla, the lime juice, the vinegar, the sugar, the gingerroot, the mint, the coriander, salt and pepper to taste.
  • In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it fry half the dumplings, flat sides down, over moderately high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until the pork is cooked through. (If using frozen dumplings, fry them, frozen, for 1 minute, or until the undersides are golden, and steam them, adding 3/4 cup water per batch, covered, for 8 to 10 minutes, or until the pork is cooked through.) Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner. Garnish the dumplings with the coriander sprigs and serve them with the sauce.

CORIANDER DIPPIN SAUCE



Coriander Dippin Sauce image

Good for dippin anything but best with Recipe #20817. From The Lighthearted Cookbook by Anne Lindsay

Provided by Derf2440

Categories     Lunch/Snacks

Time 5m

Yield 1 cup

Number Of Ingredients 3

3/4 cup low-fat plain yogurt
1/4 cup minced fresh coriander leaves
pepper

Steps:

  • In a small bowl combine yogurt, coriander and pepper to taste, cover and refrigerate at least 30 minutes for flavours to develop.

Nutrition Facts : Calories 188.3, Fat 2, SaturatedFat 1.3, Cholesterol 7.3, Sodium 108.4, Carbohydrate 35.1, Fiber 0.1, Sugar 35, Protein 8.1

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