SHRIMP AND PORK BALLS WITH SPICY LIME DIPPING SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 24 balls, up to 4 servings, 6 balls each
Number Of Ingredients 14
Steps:
- In the bowl of a food processor combine the scallions, half of the ginger - grated or minced, half of the chopped chile pepper, garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier.
- Preheat a large nonstick skillet with 4 tablespoons of vegetable oil over medium heat. Add the balls and don't move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes.
- While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 cup tamari, lime juice, toasted sesame oil, honey and 3 tablespoons (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey.
- Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.
SPICY LIME DIPPING SAUCE
Make and share this Spicy Lime Dipping Sauce recipe from Food.com.
Provided by Deantini
Categories < 15 Mins
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl mix water and brown sugar. Heat in microwave for 30 seconds. Stir.
- Stir in soy sauce, lime juice and chili. Let sit for 20 minutes to allow flavours to blend.
Nutrition Facts : Calories 32, Sodium 504.9, Carbohydrate 7.4, Fiber 0.1, Sugar 6.9, Protein 1
CARIBBEAN LIME ONION RINGS WITH SPICY DIPPING SAUCE
A delicious poolside snack - or a great accompaniment for a barbecue. These tangy onion rings are delicious served with the spicy lime dip. I have also used low-fat mayonnaise, in an attempt to lighten the calories!
Provided by French Tart
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Peel onion and cut into 1/4-inch slices, separating rings.
- In a medium-size bowl, combine flour, cornmeal, lime zest, baking powder, baking soda, salt and cayenne pepper.
- In a large bowl, combine the egg and buttermilk and stir. Add the flour mixture, and whisk until blended.
- Heat oil over medium-high heat in a heavy fry pan until temperature reaches 375°F.
- Dip onion rings into batter and carefully put into hot oil. Fry until golden brown, about 2 minutes, turning after one minute. Remove with fork and place on paper towels to absorb oil. Serve with Lime Dipping Sauce.
- Lime Dipping Sauce: Blend ingredients well. Make at least 30 minutes before serving.
SPICY LIME DIPPING SAUCE
Serve this dipping sauce with our Coconut Almond Rice and grilled shrimp.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 7
Steps:
- In a small bowl, mix together all ingredients. Let stand at least 30 minutes to allow the flavors to blend.
SMOKY LIME-CHILE DIPPING SAUCE
This spicy dipping sauce is particularly good with fish, shrimp or chicken. You'll need a medium-hot charcoal fire to make it. Either start cooking when the main dish comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce.
Provided by John Willoughby and Chris Schlesinger
Categories sauces and gravies
Time 45m
Yield About 1 cup
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 13 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 4582 milligrams, Sugar 17 grams, TransFat 0 grams
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