SRIRACHA COCKTAIL SAUCE
Make and share this Sriracha Cocktail Sauce recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl. Either serve immediately or cover and refrigerate until ready to serve.
BANG BANG SRIRACHA COCKTAIL MEATBALLS
Chicken and pork cocktail-sized meatballs coated in the perfect blend of sweet and heat are sure to be the 'bang' of the party. No game day should go without.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Meat and Poultry Pork
Time 31m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with nonstick cooking spray.
- Combine chicken, pork, bread crumbs, egg, egg, sriracha sauce, garlic powder, chives, salt, and pepper in a large bowl. Mix until evenly combined. Form into 20 meatballs and place on the baking sheet.
- Bake in the preheated oven for 8 minutes. Flip and cook until no longer pink in the centers, about 6 minutes more.
- In the meantime, make the sauce. Whisk mayonnaise, sweet chili sauce, sriracha sauce, and rice vinegar together in a large bowl. Remove meatballs from oven and let cool for 2 minutes.
- Gently toss meatballs with the sauce. Arrange on a serving plate and garnish with carrot and cilantro. Stick a toothpick into each meatball.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 6.4 g, Cholesterol 49.9 mg, Fat 10.5 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 2.5 g, Sodium 401.3 mg, Sugar 1.4 g
HOW TO MAKE HOMEMADE SRIRACHA SAUCE
Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P3DT35m
Yield 24
Number Of Ingredients 7
Steps:
- Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
- Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
- Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
- Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
- Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g
CHIMICHURRI AWESOME TIME PRAWNS WITH SRIRACHA COCKTAIL SAUCE
Provided by Food Network
Time 2h25m
Yield 16 to 24 servings
Number Of Ingredients 18
Steps:
- Pulse the garlic, onion, red pepper, cilantro, oregano, white vinegar, lime juice and red pepper flakes in a food processor (or can be made by hand in a mortar and pestle). Remove the mixture from the processor and pour it into a medium bowl. Whisk in the olive oil and adjust the seasoning with additional salt, pepper, vinegar and lime juice, to taste. Check the flavor by dipping a piece of bread into the sauce and tasting. Reserve half of the sauce for the marinade.
- Clean and devein prawns. Hold a prawn in the palm of your hand keeping the shrimp straight and slide in the skewer from head to tail. Use 1 prawn per skewer.
- Line 4 of the skewered prawns next to each other in a row. Draw an additional skewer perpendicular through the row, connecting the 4 skewered prawns together. Continue this step until all of the prawns have been skewered into groups of 4. Brush them with chimichurri and marinate for 2 hours.
- Preheat an outdoor grill or an indoor grill pan.
- Put the skewered shrimp on a grill and brush with more chimichurri. Flip the skewers and repeat. Cook until the prawns are opaque, about 5 minutes per side. Remove the skewers when the prawns are fully cooked.
- Mix all the ingredients for the sriracha cocktail sauce in a bowl. Pour some of the sauce into shot glasses. Top with a prawn and garnish with a chive.
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#weeknight #15-minutes-or-less #time-to-make #course #preparation #occasion #sauces #condiments-etc #easy #3-steps-or-less
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