Chilli Ginger Dipping Sauce Recipes

Steps:

• In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

Steps:

• Mix all ingredients in small bowl.
• Can be made 2 days ahead; cover; refrigerate.

Steps:

• Mix all ingredients in small bowl. (Can be made 2 days ahead. Cover; refrigerate.)

Steps:

• Combine ingredients in a small bowl.

Steps:

• finely chop the chili's and garlic.
• Add the sugar, chili's and vinegar to a pan and bring to the boil. Reduce the heat and simmer for 15 minutes. Add the garlic and simmer for a further fifteen minutes until the mixture becomes thickened and syrupy.
• Transfer to a sterilised jar and allow to cool. This can be kept in the fridge for up to a month. (Only lasts a week in our house though!).

Steps:

• To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
• Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
• Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
• Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.

Steps:

• Make the chilli and ginger paste by placing all ingredients in a food processor and puréeing until smooth. Rub through a sieve and set aside until needed.
• Sift together flour and baking powder and season if desired.
• In a separate bowl beat together the egg and milk and beat in the flour until smooth.
• Add the sweetcorn, cheese, coriander and onions and mix well. Leave to stand for 15 minutes (It should thicken).
• Heat the oil and use a large spoon to add batter to the pan, cook until golden on both sides and drain.
• Serve the fritters with salad leaves, lime wedges and the chilli sauce.