Recipe by ajt1120
"This is an Asian-style dipping sauce for coconut shrimp."
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4 1/2 teaspoons
red pepper flakes
minced fresh ginger root
I scaled this way, way, WAY down and loved it. I cooked it a little longer to reduce it a bit. This is one of those recipes where you need to be able to adjust on the fly to what you need -- I used bottled lime juice so I just guessed at it and added a little extra later. Not every lime yields the same amount of juice, so keep more OJ handy in case you need to dilute this sauce to get the saltiness down, and taste as you go! Thanks ajt1120, I think this is my new favorite dipping sauce!
This stuff is great! I used pineapple juice instead of orange because it's what i had on hand. Also i didn't have sesame oil, so i just upped the amount of sesame seeds used to give the sauce more sesame flavor. A little spicy for me, but i don't like a lot of heat. Next time a little less pepper. Over all a wonderful and versatile sauce.
Great flavor, but, I wish it were not so thin.
Very good with baked coconut shrimp. I didn't have any fresh ginger on hand, so I had to substitute ground ginger.
My husband and I tried it last night. It was very delicious. We used less less of honey, soy sauce (a 1/4 of a cup each) and orange juice (a half cup) and forgot to put in the sesame oil. I am using the left over sauce with salmon tonight. I would make it again in a heart beat.
i scaled this back to 10 servings and served it with steamed pork dumplings from allrecipes. awesome!
I really liked this with some shrimp I made. I cut the recipe to make for 6 and it was still way too much for just the 2 of us :)
* Percent Daily Values are based on a 2,000 calorie diet.
Sesame Dipping Sauce
Serving Size: 1/56 of a recipe
Servings Per Recipe: 56
Amount Per Serving
Calories from Fat: 6
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