mins.
For the Thai dipping sauce, blend or process the ingredients
For the Thai Dipping Sauce, blend or process all ingredients until almost smooth. Season to taste with additional fish sauce, sugar or lime juice, as required.
Rub oil on salmon; season. Heat a large skillet on high heat. Cook salmon, skin-side down, for 5 mins, or until skin is crisp, pressing down with a spatula to prevent curling. Turn salmon; cook for 1 min, or until cooked to desired doneness.
Combine cucumbers, radishes and cilantro leaves in a medium bowl.
Serve salmon with cucumber salad and dipping sauce.
In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.
ith small fingerbowls of the Thai Dipping Sauce.
Thai Dipping Sauce: (makes 3/4 cup
aper towels to drain.
SPICY APRICOT DIPPING SAUCE:.
Combine all ingredients
oneness.
Meanwhile, for the dipping sauce, blend or process all ingredients
owel.
Serve with a Thai dipping sauce**There several recipes on the
Thread chicken, cucumber, tomatoes and onions alternately on metal skewers; set aside.
To prepare Thai Dipping Sauce:
Combine teriyaki baste & glaze sauce, hot sauce, peanut butter, orange juice concentrate and garlic; mix well. Reserve 2/3 cup sauce for dipping.
Brush skewers with some of the remaining sauce. Grill kabobs on an oiled rack over hot heat for 10 minutes or until chicken is no longer pink, turning and basting often with remaining sauce. Serve skewers with Thai Dipping Sauce. Enjoy!
umplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
Break off tough ends of asparagus.
Bring large skillet of water to boil. Add asparagus and cook for 3 - 4 minutes or until it is bright green and stalks bend slightly.
Drain well and place on serving dish. (If serving chilled -- run asparagus under cold water to stop the cooking process and pat dry before combining with the sauce).
In a small bowl, whisk together lime juice, sugar, fish sauce, water, vinegar and chili paste. Drizzle over asparagus or use as dipping sauce.
Place fish sauce, vinegar and caster sugar in a saucepan with 4.5 fl oz water and bring gently to boiling point. Allow to cool and stir in lime juice.
Heat a frying pan and add the oil. When hot, add prawns and toss gently for 2-3 minutes, until they are completely pink. Dish on to a large plate and scatter with mint leaves and some sea salt.
Serve with the dipping sauce.
hrough.
Asian Dipping Sauce:
1. Combine all dipping sauce ingredients in a
lemon grass, jalapenos, cornstarch, soy sauce, garlic, sugar and salt in
lime leaves, green onions, fish sauce and lime juice until mixture
garlic powder, arbol chiles, dried Thai chiles, 1 cup of the
THAI-LIME DIPPING SAUCE:.
In a large non-
Shell and devein prawns, blend or process with crab, paste, egg, onion, herbs and chill until just combined.
Using hands, shape level tablespoons of mixture into fritter shapes.
Heat oil in a large frying pan, cook fritters, in batches, until golden brown and cooked through, drain on absorbent paper.
Serve fritters with chili lime dipping sauce.
8 minutes. Serve with dipping sauce.
For dipping sauce: puree all ingredients in
lender, combine cilantro, chili sauce, oyster sauce, soy sauce, garlic and sugar. Spread
reen onion, minced onion, teriyaki sauce and white pepper to a