Lime And Soy Dipping Sauce Recipes

LIME AND SOY DIPPING SAUCE

Steps:

• Combine ingredients in bowl. Cover and chill. Keeps up to a week.

SOY-LIME DIPPING SAUCE

Steps:

• 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.

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.

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.

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.

SOY-SESAME DIPPING SAUCE

Steps:

• Whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, garlic powder, and cayenne in a bowl. Allow the mixture to stand at room temperature for 1 hour before serving.

LIME-GARLIC DIPPING SAUCE

Steps:

• Combine all of the ingredients in a small bowl. Let stand at room temperature for at least 1 hour.

CRISPY COCONUT SESAME CHICKEN WITH SOY LIME DIPPING SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• In food processor, combine cereal, 1/2 cup (125 mL) coconut, garlic powder, ginger and pepper - processing with pulse action to fine consistency. Drizzle in oil, using pulsing action to combine. Stir in 1 tablespoon (15 mL) sesame seeds. Place mixture into shallow dish or onto plate.
• In medium bowl, beat 1/4 cup (50 mL) mayonnaise and 2 tablespoons (25 mL) lime juice to combine well.
• Cut each chicken breast into 2 pieces of similar size and thickness (slant cut for equal thickness). Using tongs, dip chicken pieces into mayonnaise mixture, allowing excess to drip off. Coat with cereal mixture, pressing gently so that all of the coating is used. Place coated chicken in a single layer on prepared baking sheet. Sprinkle with remaining 2 tablespoons coconut. Discard remaining mayonnaise mixture.
• Bake coated chicken in preheated oven until food thermometer reads 170 degrees F (77 degrees C) at centre of chicken pieces - about 25 minutes. Serve with Soy Lime Dipping Sauce.
• For Soy Lime Dipping Sauce: In small bowl, combine the remaining mayonnaise, lime juice and sesame seeds with the soy sauce and sugar. Divide into 6 portions.

SMOKY LIME-CHILE DIPPING SAUCE

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.