Tag-Archive for » dipping sauce «
This is also one of the recipes I made for my Asian night, again this is an excellent recipe and the chili, lime, mayonnaise goes exceptionally well with these little gems. All the recipes I made that night were very easy to prepare and did not take long to make. The biggest time consumer was getting all the veg and herbs chopped ready to make each recipe. I chose to do that all first along with making all the dipping sauces to save myself time. I will admit though I had help this time from my hubby helping to crush garlic and to wash up all my messy dishes as I like to do that as I go along so that saved a lot of time for me. If you would like to view the original recipe please click here.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
600g White fish fillets, roughly chopped
2 Red chilies, finely chopped
2 Garlic cloves, crushed
2 Tablespoons smooth light peanut 
butter
2 Tablespoons finely chopped coriander
1 Tablespoon fish sauce
1 Small red onion, finely chopped
1/2 Cup mayonnaise
1/4 Cup coriander, roughly chopped
2 Tablespoons sweet chili sauce
1 Tablespoon grated lime rind
1 Teaspoon lime juice
Plain flour, for rolling
Oil, for shallow frying
Method
1. To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.
2. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.
3. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.
4. Heat the oil in a large frying pan over medium heat.
5. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.
Serve with the Chilli and Lime Mayonnaise.
All photos taken by me unless otherwise stated.
This is a super, easy, quick recipe that tastes great and would make a great finger food as well as a main served with salad. I made mine with panko flakes as I could not get soda crackers here. I also added a little more plum sauce to the ketchup just to suit our tastes. If you want to read more reviews on this one please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
FOR FINGERS
1/2 cups soda crackers, finely crushed (I used panko flakes)
1/3 cup mayonnaise
4 boneless skinless chicken breasts
FOR DIPPING SAUCE
6 tablespoons ketchup
6 tablespoons plum sauce
2 teaspoons soy sauce
Method
1. Preheat oven to 400°F & grease a rimmed baking sheet well.
2. Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
3. Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
4. Add chicken strips to mayo & turn to coat all over.
5. Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
6. Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
7. Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
8. While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
Either serve as a main with a salad and dipping sauce on the side or Place in center of serving platter, & when fingers are baked, arrange them around the bowl.
All photos taken by me unless otherwise stated.
