Thai Sushi Crabmeat Wraps And Spicy Peanut Sauce Recipes

SPICY THAI PEANUT SAUCE

Spicy Thai Peanut Sauce image

This peanut sauce is very flavorful, with lemon, ginger, and quite a bit of heat. It's good with satays, stir-frys, rice bowls, or good as a dip. Don't be afraid to add more or less of the spices, just add to taste! Store in the fridge up to one week.

Provided by Genevieve

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 16

Number Of Ingredients 10

Ingredients

2 teaspoons vegetable oil
1 large clove garlic, minced
1 tablespoon minced fresh ginger root
¾ cup hot water
¼ cup peanut butter, or more to taste
½ lemon, juiced
2 tablespoons Thai-style sweet chili sauce
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 pinch red pepper flakes, or more to taste

Steps:

Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

Nutrition Facts : Calories 37.7 calories, Carbohydrate 2.8 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 128.9 mg, Sugar 1.6 g

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

Thai Chicken Wrap with Spicy Peanut Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 27m

Yield 4 BIG wraps

Number Of Ingredients 20

Ingredients

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

Steps:

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

THAI "SUSHI" CRABMEAT WRAPS AND SPICY PEANUT SAUCE

THAI

Categories Rice Shellfish Quick & Easy

Yield makes 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons rice wine vinegar
1 teaspoon nam pla (fish sauce)
1 teaspoon sugar
2 tablespoons finely chopped shallots
2 tablespoons chopped pickled ginger
1 tablespoon ginger juice from pickled ginger
1 teaspoon grated lime zest
¼ cup chopped cilantro leaves
1 tablespoon chopped mint leaves
1 cup diced hot house cucumbers
½ cup shredded carrots
3 cups cooked sushi or other white rice, cooled
1 pound pasteurized lump crabmeat, picked over
Sea salt to taste
12 Boston, butter or iceberg lettuce leaves, allowing 2 per person
1 cup bottled Thai-style spicy peanut sauce, placed in serving bowl

Steps:

Combine vinegar, nam pla, sugar, shallots, ginger, ginger juice, lime zest, cilantro and mint in large bowl, mixing well; stir in cucumbers, carrots and rice. Gently add crabmeat, tossing to mix. Season with salt to taste. Place crabmeat mixture in chilled bowl and set on large platter with lettuce leaves. Allow each person to spoon crabmeat mixture in center of leaf and roll around filling, dipping wraps in the peanut sauce.

SPICY THAI PEANUT SAUCE

Spicy Thai Peanut Sauce image

Make and share this Spicy Thai Peanut Sauce recipe from Food.com.

Provided by Leslie O

Categories Fruit

Time 10m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 cup smooth peanut butter
1/4 cup soy sauce or 1/4 cup tamari
1/4 cup oriental sesame oil
3 tablespoons rice vinegar
2 tablespoons ginger, chopped
2 tablespoons garlic, chopped
1 teaspoon hot sauce
1 tablespoon hoisin sauce
1 tablespoon fresh lime juice
3/4 cup water

Steps:

Blend all ingredients in food processor, scraping sides occasionally.

SPICY GROUND BEEF CABBAGE WRAPS WITH PEANUT SAUCE

Spicy Ground Beef Cabbage Wraps with Peanut Sauce image

We're always looking for quick and easy but tasty meals, and this is one of them. It has layers of interesting flavor, a little pop of spiciness, and a bit of an Asian twist. This will make 12 appetizers or 6 main servings.

Provided by lutzflcat

Categories Appetizers and Snacks Wraps and Rolls

Time 30m

Yield 12

Number Of Ingredients 20

Ingredients

6 tablespoons creamy peanut butter
3 tablespoons low-sodium soy sauce
2 teaspoons sambal oelek (chile paste), or more to taste
2 teaspoons rice vinegar
1 teaspoon grated ginger root
1 clove garlic, grated
¼ teaspoon red pepper flakes
¼ cup water, or more as needed
1 pound lean ground beef
3 green onions, thinly sliced
1 large clove garlic, finely minced
1 tablespoon rice vinegar
2 teaspoons sambal oelek, or more to taste
½ teaspoon ground cardamom
½ teaspoon finely minced ginger root
½ teaspoon ground cinnamon
salt and freshly ground black pepper to taste
12 leaves Napa cabbage
12 fresh lime wedges
⅓ cup chopped peanuts

Steps:

Whisk peanut butter, soy sauce, sambal oelek, rice vinegar, ginger, garlic, and red pepper flakes for sauce together in a small bowl. Whisk in small amount of water slowly until well combined and you reach your desired consistency. Set aside.
Heat a medium skillet over medium heat. Brown the ground beef, green onions, and garlic for about 5 minutes. Stir in rice vinegar, sambal oelek, cardamom, ginger, cinnamon, salt, and pepper. Reduce heat and simmer for 2 to 3 minutes.
Divide the ground beef mixture evenly among the 12 cabbage leaves. Top each with a dollop of the peanut sauce, a squeeze of a lime wedge, and sprinkle with peanuts. Fold up the sides of the leaves and serve.

Nutrition Facts : Calories 174.7 calories, Carbohydrate 11.8 g, Cholesterol 24.8 mg, Fat 11 g, Fiber 3.2 g, Protein 11.3 g, SaturatedFat 3 g, Sodium 218.1 mg, Sugar 2.6 g

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE- RACHAEL RAY

Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray image

Make and share this Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray recipe from Food.com.

Provided by moski2002

Categories Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

3 (6 ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrot
3 scallions, sliced on an angle
12 leaves fresh basil (chopped or torn)
3 tablespoons chopped mint leaves
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons white vinegar
salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or 1 tablespoon white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12 inch) flour tortillas

Steps:

Heat a grill pan over high heat.
Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together.
Stream in vegetable oil.
Slice cooked chicken on an angle.
Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Nutrition Facts : Calories 735.1, Fat 38, SaturatedFat 7.8, Cholesterol 81.7, Sodium 1472.8, Carbohydrate 58.3, Fiber 6.6, Sugar 9.6, Protein 41.6

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