Chilli Ginger Dipping Sauce Recipes

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CHILLI GINGER SAUCE



Chilli Ginger Sauce image

This sauce is from Madagascar, and was posted for ZWT7 - Africa. It is a delicious spicy sauce, which is simple to make. I used it as a marinade for chicken breast fillets, and cooked them on the grill plate. I also used a little extra on the side. It went perfectly with the chicken, and I think it would team well with most meats, firm fish, even prawns..the possibilities are endless!

Provided by Sara 76

Categories     Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 9

60 ml tomato paste
240 ml white vinegar
240 ml cold water
12 small chilies, chopped
3 tablespoons ginger, grated
3 tablespoons garlic, crushed
1 onion, chopped
2 teaspoons salt
1 tablespoon thyme, chopped

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.

GINGER-CHILI DIPPING SAUCE



Ginger-Chili Dipping Sauce image

A simple sauce that goes great with egg rolls or potstickers. It can also be used as a salad dressing, or a sauce over grilled chicken or pork.

Provided by lazyme

Categories     Chinese

Time 10m

Yield 1/3 cup

Number Of Ingredients 4

1/2 cup seasoned rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, peeled, minced
1/4 teaspoon chili oil

Steps:

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

GINGER-CHILI DIPPING SAUCE



Ginger-Chili Dipping Sauce image

Categories     Sauce     Ginger     No-Cook     Vinegar     Soy Sauce     Bon Appétit

Yield Makes about 1/3 cup

Number Of Ingredients 5

1/2 cup seasoned rice vinegar*
1/4 cup soy sauce
1 tablespoon minced peeled fresh ginger
1/4 teaspoon chili oil*
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

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

CHILLI GINGER DIPPING SAUCE



Chilli Ginger Dipping Sauce image

Make and share this Chilli Ginger Dipping Sauce recipe from Food.com.

Provided by Soluna

Categories     Sauces

Time 10m

Yield 1/2 cup

Number Of Ingredients 5

1/3 cup chicken stock
2 teaspoons fresh ginger, grated
1 tablespoon light soy sauce
2 teaspoons dry sherry
2 tablespoons fresh cilantro, finely chopped

Steps:

  • Combine ingredients in a small bowl.

Nutrition Facts : Calories 171, Fat 2, SaturatedFat 0.5, Cholesterol 4.8, Sodium 2247.4, Carbohydrate 11.9, Fiber 0.6, Sugar 4.1, Protein 8.1

CRAB CAKES WITH SWEET CHILLI & GINGER DIPPING SAUCE



Crab cakes with sweet chilli & ginger dipping sauce image

An easy help-yourself starter with the zest and spice of ginger and chilli

Provided by Good Food team

Categories     Starter

Time 50m

Number Of Ingredients 22

75g French beans , finely sliced
200g fresh white crabmeat
1 red chilli , deseeded and finely chopped
1 garlic clove , crushed
4 spring onions , trimmed and finely chopped
1 tbsp freshly grated ginger
grated zest 1 lime
1 tbsp chopped coriander
75g fresh white breadcrumbs
1 tbsp mayonnaise
1 egg , beaten
sunflower oil , for frying
5 garlic cloves , roughly chopped
2 red chillies , roughly chopped
6cm piece ginger , peeled and roughly chopped
2 dried kaffir lime leaves
1 stalk lemongrass , trimmed and roughly chopped
2 tbsp chopped coriander
175g caster sugar
50ml rice wine vinegar
1 tbsp fish sauce or lime juice
1 tbsp soy sauce

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.

Nutrition Facts : Calories 467 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.75 milligram of sodium

SWEETCORN FRITTERS WITH CHILLI AND GINGER DIPPING SAUCE



Sweetcorn Fritters With Chilli and Ginger Dipping Sauce image

The dipping sauce is fierce! Be careful start with a little and work up. If you have any left it can be kept in a jar in the fridge for up to 1 week. These also go well with bottles sweet chilli sauce.

Provided by PinkCherryBlossom

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

3 large red chilies, deseeded and chopped
10 cm fresh ginger, grated
6 tablespoons sunflower oil
2 teaspoons caster sugar
115 g plain flour
1 teaspoon baking powder
1 large egg
225 ml milk
225 g frozen sweetcorn, thawed
150 g vegetarian cheddar cheese, grated
4 tablespoons chopped fresh coriander
1 small onion, chopped
4 spring onions, chopped
vegetable oil (for frying)
mixed salad green (optional)
lime wedge (optional)

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.

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