Best Asian Lime Dipping Sauce Recipes

SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE

Steps:

• Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
• In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.

ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 500°F.
• Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
• Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
• Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
• Serve meatballs with remaining sauce.

ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 500°F.
• Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
• Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
• Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
• Serve meatballs with remaining sauce.

ASIAN-LIME SAUCE (FOR GRILLING AND DIPPING)

Steps:

• Stir all ingredients together until blended well.
• Use this sauce to brush on ribs or other pork as it is being grilled, or use it on the side as a dipping sauce.

ASIAN TURKEY MEATBALLS WITH LIME SESAME DIPPING SAUCE

Steps:

• Preheat oven to 500°F. Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes. For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce. Serve meatballs with remaining sauce, about 1 tbsp per person. Chances are you won't use all the dipping sauce.

ASIAN LIME DIPPING SAUCE

Steps:

• 1. In a large non-reactive bowl, combine the ingredients and mix. Use or store.
• 2. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepens over time) but the sauce will lose its looks. If this bothers you, make and store the sauce "base" only, then chop and add herbs an hour before serving it. Or strain out any tired herbs from "old" sauce and replace them with fresh.
• 3. NOTE: Add grapeseed oil to the sauce in the proportion of 2 oil to 1 sauce. You'll have a great vinaigrette that's perfect for seafood and celery-root salads. Use the sauce for "ceviche cooking" cod, salmon, and shrimp. Marinate chicken legs and thighs in the sauce, then fry
• 4. *** This keeps in the fridge for 1 week***