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.
LIME-SOY-GINGER SAUCE
Provided by Ying Chang Compestine
Categories Sauce Ginger Quick & Easy Lunar New Year Soy Sauce Lime Juice
Yield Makes about 1/2 cup sauce
Number Of Ingredients 7
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 DIP
"This creamy snack is tangy and refreshing," remarks field editor Shirley Glaab of Hattiesburg, Mississippi. "It's a fun alternative to sweet fruit dips."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the sour cream, mayonnaise, honey, lime juice, lime zest and ginger. Cover and refrigerate until serving. Serve with melon.
Nutrition Facts :
GINGER-LIME DIPPING SAUCE AND WARM BEEF ON COOL NOODLES
An edited version of Mai Pham's recipe from The Best of Vietnamese & Thai Cooking (pp. 34 and 184). Gather you ingredients for the prep. The cook time goes quickly.
Provided by gailanng
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 413.7, Fat 11, SaturatedFat 1.5, Sodium 491.8, Carbohydrate 73.8, Fiber 4.2, Sugar 18.4, Protein 7.2
BAKED CRAB RANGOON WITH THAI GINGER-LIME DIPPING SAUCE
This recipe is just a bit different than the many other Baked Crab Rangoon appetizers already posted to the Recipezaar database, and I sure hope you enjoy this dish as much as we do. You can use the Thai Ginger-Lime Dipping Sauce included with this recipe, or you can use your own favorite Asian dippping sauce if you like. Even something as simple as a sweet and sour sauce, Asian plum sauce, or a hot sweet mustard also work well as a dipping sauce for these Baked Crab Rangoons.
Provided by Northwestgal
Categories Crab
Time 33m
Yield 12 appetizers, 12 serving(s)
Number Of Ingredients 16
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.
CRAB-FILLED EGG ROLLS WITH GINGER-LIME DIPPING SAUCE
Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.
Provided by USA WEEKEND columnist Jean Carper
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Yield 45
Number Of Ingredients 10
Steps:
- Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
- Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
- Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
- Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.
Nutrition Facts : Calories 36.7 calories, Carbohydrate 1.9 g, Cholesterol 9.2 mg, Fat 2.1 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 97.6 mg, Sugar 0.3 g
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