FRIED PLANTAIN CHIPS WITH LIME SOUR CREAM AND MANGO HOT SAUCE
This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.
Provided by Sarah Kirnon
Categories Appetizer snack Plantain Sour Cream Mango Lime Hot Pepper Chile Pepper Deep-Fry Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetarian
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
- Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
- Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
- Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
- With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Season with salt and pepper.
- Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.
THAI-STYLE BROILED CHICKEN WINGS WITH HOT-AND-SOUR SAUCE
There's a reason why people love sweet and sour, and it looks like this.
Categories Chicken Broil Marinate Super Bowl Gourmet
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a heavy-duty resealable plastic bag toss the wings with the garlic paste and the oil to coat them well and let them marinate, chilled, for at least 6 hours or overnight. Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 to 8 minutes more, or until they are golden. While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar, bring the liquid to a boil, stirring, and transfer it to a bowl. Serve the wings with the sauce.
THAI FRIED CHICKEN WINGS WITH HOT-AND-SOUR SAUCE AND SALTED MANGO
This delicious recipe is courtesy of Jean-Georges Vongerichten and can be found in his cookbook "Asian Flavors of Jean-Georges."
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.
- Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.
- Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.
- Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.
- In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.
- Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.
HOT-AND-SOUR SAUCE (STIR FRY)
This sauce recipe is enough to coat 3/4 pound beef, chicken, pork, seafood, or tofu plus 1 1/2 pounds chopped vegetables and aromatics such as garlic, ginger and scallions. From Cook's Illustrated.
Provided by Bev I Am
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in small bowl and set aside until needed (Sauce can be prepared a few hours in advance.) Once all ingredients have been stir-fried, add sauce to pan along with any ingredients that have been stir-fried and then removed from pan.
- Stir-fry until ingredients are well coated with sauce and sizzling hot, about 1 minute.
HOT-AND-SOUR SAUCE
This delicious hot-and-sour sauce is courtesy of Jean-Georges Vongerichten and can be found in his cookbook, "Asian Flavors of Jean-Georges."
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over medium heat. Add shallots and garlic. Cook, stirring, until deep golden brown. Add remaining ingredients and bring to a boil.
- Reduce heat to a simmer and cook, stirring, for 1 minute. Remove from heat and transfer mixture to the jar of a blender. Carefully puree until smooth. Transfer to a large mixing bowl; set aside until ready to use.
VIETNAMESE PORK BALLS WITH HOT AND SOUR DIPPING SAUCE
a fabulous appetizer or cocktail recipe. Vietnamese food is bursting with fresh simple flavor and this recipe is no different. does not include 1 hour chilling time.
Provided by MarraMamba
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the pork balls: place all the ingredients for the pork balls except the egg white and cornflour, into a bowl and mix well.
- Add the egg white and cornflour to bind.
- Place in the fridge to firm for about 1 hour.
- Divide the mixture into 24 equal-sized balls
- Heat the chilli oil and olive oil in a frying pan over a high heat.
- Add the pork balls and brown on all sides.
- Reduce the heat and cook gently for 8-9 minutes until cooked through
- Remove from the pan, drain on kitchen paper and keep warm.
- To make the dipping sauce: heat the chilli oil in a medium pan and add the onion.
- Cook gently until soft and translucent.
- Add the brown sugar and the chilli sauce and stir until the sugar has dissolved
- Add the ketchup, rice vinegar and Nam Pla and heat through.
- Leave to cool.
Nutrition Facts : Calories 471.1, Fat 33.4, SaturatedFat 10.8, Cholesterol 90, Sodium 1144.2, Carbohydrate 18.3, Fiber 1.4, Sugar 12.8, Protein 23.6
WONTONS IN HOT-AND-SOUR CHILI SAUCE RECIPE - (5/5)
Provided by á-174942
Number Of Ingredients 20
Steps:
- Stir the ground pork, shrimp, egg white, cilantro, ginger, sugar, salt, sesame oil and pepper together in a medium bowl, stirring rapidly with a fork in one direction until the mixture is stiff and spongy. For the Sauce: Stir the soy sauce, rice vinegar, chili sauce, green onion, chili oil, cilantro, garlic and ginger together in a small bowl until blended. For the Wontons: Place 1 heaping teaspoon of the filling in the center of each wonton wrapper. (Keep the remaining wrappers covered with damp kitchen towel or plastic wrap to prevent them from drying out.) Brush the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges firmly to seal. Pull the opposite corners of the base of the triangle together, moisten one of the corners with water, and press the two base corners firmly together to seal. Cover the folded wontons with a damp kitchen towel to prevent drying. Bring a large pot of water to a boil. Slip the wontons into the water and bring the water back to a boil. Stir occasionally, especially after the wontons are first added, to prevent them from sticking to the bottom of the pot. Cook until the wontons rise to the top of the water, about 5 minutes. Scoop the wontons into a colander with a wire skimmer or slotted spoon and drain. Toss the wontons and sauce together gently in a serving bowl until the wontons are lightly coated. Serve hot. This recipe yields 4 servings.
HOT AND SOUR SAUCE
Categories Condiment/Spread
Number Of Ingredients 8
Steps:
- Combine all ingredients and let stand at room temperature.
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