Here’s a trio of delicious dipping sauces to serve with your favorite spring rolls, lettuce wraps, sandwiches, etc… The sauces can also be used as salad dressings or as meat marinades. The Honey Lemongrass Lime goes great with chicken or fish. The Hoisin Sesame Ginger is amazing with pork. The Spicy Peanut which seems to be everyone’s favorite goes with just about everything. I even add it to stir frys and noodles. Which one is your favorite?
Watch the video below for instructions.
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Honey Lemongrass Lime Dipping Sauce
Ingredients
1/4 cup honey
1/4 cup lemongrass paste
1/4 cup lime juice
1/4 cup vegetable oil
1/4 tsp crushed red pepper
Directions
Put all ingredients into a bowl or large measuring cup. Using a hand blender, combine everything together for 1 minute. Pour into dipping bowls and serve.
Yields: 1 cup
Spicy Peanut Dipping Sauce
Ingredients
2 Tbsp brown sugar
2 tsp soy sauce
2 Tbsp lime juice
1/2 cup water
1/2 cup creamy peanut butter
1 tsp chili paste
2 tsp crushed roasted peanuts
Directions
Add all ingredients into a small saucepan except the crushed peanuts. Over low heat, stir until peanut butter is melted and thoroughy combined with the other ingredients. The sauce will be drippy but will thicken once it cools. Pour into dipping bowls. Sprinkle with crushed peanuts and serve.
Yields: 1 cup
Hoisin Sesame Ginger Dipping Sauce
Ingredients
2 Tbsp sugar
1/4 cup rice vinegar
1/4 cup water
1 Tbsp sesame oil
1 Tbsp ground ginger
1/4 cup hoisin sauce
1/4 tsp toasted sesame seeds
Directions
Put all ingredients into a bowl or large measuring cup. Using a hand blender, combine everything together for 1 minute. Pour into dipping bowls. Sprinkle with toasted sesame seeds and serve.
Yields: 1 cup
I love these sauces. Thank you. Do you have a recipe for the ginger-fish sauce for boiled chicken?
These dips are sooooo good!!! I was wondering if you have a recipe for the long stemmed green beans that they serve at most asain buffets.
Hi Angie,
Glad you liked the recipes. These are my go-to sauces and they’re great ways to re-invent a dish. I am not exactly sure which sauce you mean–is it the darker bean sauce that’s savory and sweet?