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.
Winner! Will use over and over again. Everyone one loved it!
This is a great dipping sauce recipe!!! I made coconut shrimp earlier in the day and felt that I needed a dipping sauce different from the cocktail sauce I normally use. I had to scale this sauce down from 56 servings to ten. Other than that, this was quick and easy to make. My husband loved it too. I just wish it wasn't so thin
Absolutely delicious....mine was also very thin but I fixed that by making a slurry with cornstarch and adding that in when the mixture was bubbling. I used it to dip teriyaki pork kebobs in. My company loved it!
* 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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