Ginger Chili Dipping Sauce Recipes

Steps:

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

Steps:

• Marinate the tuna fillets overnight in the Sweet Chili Ginger Dipping Sauce. Heat 2 tablespoons of sesame oil in a saute pan and add the udon noodles. Toss to heat through, then add Yuzu Syrup. Toss again, then season to taste with salt and pepper.
• Heat the remaining 4 tablespoons sesame oil until smoking in a separate saute pan. Remove tuna fillets from the marinade and generously season all sides with salt and pepper. Carefully place the fillets into the hot pan. Sear all sides of the fillets, 2 minutes for rare. Remove from the pan.
• To serve, in the center of each plate place some udon noodles. Slice tuna fillets in half, on the bias, and place on udon noodles. Arrange Green Papaya Salad over top of tuna and serve.
• Combine soy sauce, ginger, vinegar, and chili sauce in a blender. Puree until smooth. Slowly add in the sesame oil until sauce is emulsified. Season, to taste, with salt and pepper. Store refrigerated for up to 1 week
• Combine yuzu juice and brown sugar in a non-reactive saucepan; place over high heat and bring to a boil. Reduce to a syrup consistency. Whisk in yuzu chili paste and togerashi. Store refrigerated for up to 1 month.
• Salt and freshly ground black pepper
• Combine ginger ale, water, 1/2 cup lime juice, 2 teaspoons salt in a saucepan. Place over high heat, and bring liquid to a boil. Add green papaya to boiling liquid, and poach for about 8 minutes. Remove papaya from poaching liquid, and set in cooler to chill.
• Combine remaining ingredients in a mixing bowl. Add chilled, poached papaya to ingredients, and mix thoroughly. Season, to taste, with salt and pepper.

Steps:

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

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

Steps:

• Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.
• Remove from the heat and allow to cool.
• Transfer to a food processor or a blender and process to a puree. Keeps for many weeks if stored in an airtight container in the fridge.
• Can be used as an ingredient in recipes or as a condiment.

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 a small saucepan, add water, vinegar, and sugar; bring to a simmer over medium-high heat. Meanwhile, roughly slice chiles and garlic. Place in a food processor with salt and pulse to a rough chop; add to the pot. Turn heat to low to maintain a steady simmer and cook, uncovered, until the liquid thickens slightly and becomes just slightly syrupy, 8-12 minutes. Cool to room temperature. The sauce will thicken further as it cools. Makes ¾ cup. You can store it in the refrigerator in a sealed container for months; the flavor improves as the ingredients continue to meld.

Steps:

• Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and set aside.
• Place the shrimp meat, ginger, cilantro, egg and fish sauce into a food processor bowl, and pulse until the mixture is combined.
• It is important not to over-mix or otherwise it will turn into a paste!
• Add the breadcrumbs, which by now should have absorbed all the coconut milk, and pulse until just blended.
• Heat the vegetable oil over high heat, or to 350 degrees F (180 C) in a deep-fryer.
• Drop rounded tablespoons of the mixture into the hot oil, and cook until golden brown on all sides, about 2 minutes.
• Do this in batches.
• As the fritters cook, remove from the oil with a slotted spoon, drain on kitchen paper, and keep warm in a low oven.
• Sweet Chili Dipping Sauce: Place all ingredients in a blender and whizz until blended and sugar is dissolved.
• Serve in a small bowl (it yields 1 cup) to accompany the Asian Shrimp and Ginger Fritters.

Steps:

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