Best Fire Cracker Sauce Recipes

FIRE CRACKER SAUCE image

Yield 1 cup depends

Number Of Ingredients 9

1 Half Cup canola or peanut oil
4 Tbsp Soy Sauce
4 Tbsp Balsamic Vinegar
2 Tbsp Thinkly sliced Scallions
3 tsp brown sugar (more to taste if preferred)
2 cloves of Garlic crushed & chopped
1 tsp fresh chopped Ginger (or 1 tsp of ground)
2 tsp Red Pepper Flakes (more to taste if desired)
salt to taste

Steps:

Whisk all ingredients together in a bowl. You can even find a deep container and simply pulse with a hand blender a few times and set it aside. Also can be prepared to that point, then put into a pot to let cook on a low heat for 10-15 mins, just lightly simmering. It can be reduced to more of a glaze, or even thickend with cornstarch for a less concentrated flavor but still more of a syrupy consistency. Hope you guys enjoy!

Fish Nuggets with Roasted Corn and Tomato Salad with Fire Cracker Sauce image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 28

3 cups buttermilk
1/2 cup lemon iced tea
3 eggs
2 teaspoons garlic powder
2 teaspoons onion powder
4 tablespoons hot sauce
Salt and pepper
3 pounds halibut fillet, cut in 1-by-2-inch pieces
3 cups yellow cornmeal (not self-rising)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt
Vegetable oil, for frying
1 cup mayonnaise
3 tablespoons hot sauce
1 teaspoon cayenne pepper
Juice of 1/2 lemon
4 ears corn
3 large heirloom tomatoes (yellow, pink or orange), diced
4 Roma tomatoes, diced
1/2 red onion, diced
1 green bell pepper, diced
1/4 cup chopped fresh parsley
1/4 cup vinegar
1/4 cup vegetable oil
3 teaspoons sugar
1/4 cup lemon tea
Salt and pepper

Steps:

For the fish nuggets: Mix the buttermilk, iced tea, eggs, garlic powder, onion powder, hot sauce and some salt and pepper in a large bowl. Add the halibut and toss to coat. Let stand for 45 minutes.
Mix together the cornmeal, garlic powder, onion powder and some salt in a large bowl. Toss the fish nuggets in the breading and then fry in 350-degree oil for 3 to 4 minutes, until golden brown and cooked through. Drain on paper towels.
For the firecracker sauce: Combine the mayonnaise, hot sauce, cayenne and lemon juice in a bowl and mix together.
For the corn-tomato salad: Roast the corn on a grill. Cut off the kernels and let cool.
Place the heirloom and Roma tomatoes, red onions, bell peppers and parsley in a bowl. In a separate bowl, whisk together the vinegar, oil, sugar, lemon tea and some salt and pepper. Add the corn to the tomatoes, pour dressing over and toss.
Serve the fish nuggets over the corn-tomato salad. Drizzle with firecracker sauce.