LOBSTER ROLL WITH YUZU CASHEW DIPPING SAUCE
Steps:
- Soak each rice paper in warm water before rolling. Cut each sheet into 4 pieces by first cutting across and then diagonal. Place a few basil leaves and some lobster meat down on 1/4 of the soaked wrapper. Next place some apple, mushrooms, and baby cucumber on top.
- Roll in a cone shape and store under a damp paper towel before serving with the dipping sauce.
- Combine all ingredients except the cilantro and cashews. Pulse with hand blender or blender. Fold in chopped cilantro and cashews.
CASHEW DIPPING SAUCE
Instead of using peanut sauce for dipping salad rolls, instead try this cashew sauce. Garnish with your favorite items.
Provided by Donald Blair
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Put cashew butter in a bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil together. Add lime juice and chili-garlic sauce.
- Bring coconut milk to a simmer in a pot over medium heat. Pour warm coconut milk into the cashew butter mixture and whisk until smooth. Taste and adjust as needed. Transfer to a serving dish.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 18.7 g, Fat 27.4 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 12.5 g, Sodium 515.8 mg, Sugar 6.9 g
CASHEW SAUCE
Provided by Alton Brown
Categories condiment
Time 25m
Yield approximately 1 cup
Number Of Ingredients 8
Steps:
- Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.
- Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.
CASHEW DIPPING SAUCE (ZWT II - ASIA)
This recipe has been entered for ZWT II. It was found on the net courtesy of The Straits Cafe at straitscafe.com. The intro was brief & said "Use as a seafood dip or as a tasty sauce for wraps." Somehow the thot of a lettuce wrap w/stir-fried chicken & this sauce captured my imagination. This is so easy & fast to make & can be made well-ahead of planned use.
Provided by twissis
Categories Sauces
Time 10m
Yield 1 1 1/2 cup serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the cashews & peanut oil. Mix till a paste is formed (scrape down the sides periodically).
- Add the remaining ingredients & blend till smooth.
- NOTE: Dipping sauce may be made up to 4 dys ahead of time if kept chilled & covered. Before serving, return sauce to room temperature.
Nutrition Facts : Calories 913.1, Fat 73.7, SaturatedFat 15.8, Cholesterol 23.9, Sodium 1105.9, Carbohydrate 46.7, Fiber 4.1, Sugar 15, Protein 27.8
COLD SHRIMP AND VEGETABLE SPRING ROLLS WITH CASHEW DIPPING SAUCE
Categories Food Processor Dairy Nut Shellfish Vegetable Appetizer Cocktail Party Yogurt Cashew Shrimp Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 18
Steps:
- In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain. Let shrimp cool and cut into 1/4-inch pieces.
- In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.
- Fill a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture. Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.
- Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining 8 rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled.
- Just before serving, with a serrated knife cut spring rolls in half diagonally. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with cashew dipping sauce.
- To make cashew dipping sauce:
- In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste. Add remaining ingredients and salt and pepper to taste and blend until smooth. Dipping sauce may be made 4 days ahead and kept chilled, covered. Return dipping sauce to room temperature before serving. Makes about 1 1/2 cups.
TAMARIND CASHEW DIPPING SAUCE
Make and share this Tamarind Cashew Dipping Sauce recipe from Food.com.
Provided by Ambervim
Categories Sauces
Time 13m
Yield 1 Cup
Number Of Ingredients 11
Steps:
- Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
- In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
- Heat at medium for 1 minute.
- Stir until the tamarind pulp is completely dissolved.
- Add this to the cashew mixture and process until smooth.
- Pour into a serving bowl and sprinkle with toasted sesame seeds.
- Refrigerate for at least 30 minutes.
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PUT-IT-ON-EVERYTHING CASHEW SAUCE RECIPE | BON APPéTIT
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4.9/5 (15)Author Lauren SchaeferServings 2Estimated Reading Time 4 mins
- Bring 2 cups water to a boil in a tea kettle or small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit 10 minutes.
- Transfer nuts to blender, then add 1 cup herbs, 2 Tbsp. vinegar, 1 Tbsp. salt, and half of soaking liquid.
- Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.
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