Best Sesame Ginger Dipping Sauce Recipes

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CRAB POT STICKERS WITH SESAME-GINGER DIPPING SAUCE



Crab Pot Stickers with Sesame-Ginger Dipping Sauce image

Categories     Ginger     Appetizer     Fry     Quick & Easy     Crab     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 2

Number Of Ingredients 15

For dipping sauce
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon Asian sesame oil
1/4 teaspoon grated peeled fresh gingerroot
2 1/2 teaspoons water
1 scallion
6 ounces jumbo lump crab meat
1 tablespoon sesame seeds
1 large egg white
1 teaspoon grated peeled fresh gingerroot
12 won ton or gyoza wrappers, thawed if frozen
cornstarch for dusting plate
1 tablespoon vegetable oil

Steps:

  • Make dipping sauce:
  • In a small bowl whisk together all dipping sauce ingredients.
  • Chop scallion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
  • In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and gingerroot to seeds and lightly beat. Gently stir in crab and scallion and season with salt and pepper. Put 6 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
  • In a large nonstick skillet heat vegetable oil over moderately high heat until hot but not smoking and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
  • Serve pot stickers with dipping sauce.

CRAB POT STICKERS WITH SESAME-GINGER DIPPING SAUCE



Crab Pot Stickers With Sesame-Ginger Dipping Sauce image

Make and share this Crab Pot Stickers With Sesame-Ginger Dipping Sauce recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Crab

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon sesame oil
1/4 teaspoon fresh ginger, peeled and grated
2 1/2 teaspoons water
1 green onion
6 ounces jumbo lump crab meat
1 tablespoon sesame seeds
1 large egg white
1 teaspoon fresh ginger, peeled and grated
12 wonton wrappers or 12 gyoza skins, thawed if necessary
cornstarch, for dusting plate
1 tablespoon vegetable oil

Steps:

  • Make the sauce: In a small bowl whisk together the first 6 ingredients (soy sauce through water).
  • To Make the Pot Stickers: Chop the green onion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
  • In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and ginger to seeds and lightly beat. Gently stir in crab and green onion. Season with salt and pepper.
  • Put 6 wonton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
  • In a large nonstick skillet heat vegetable oil over moderately high heat until hot, but not smoking, and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
  • Serve pot stickers with dipping sauce.

SESAME SEARED TUNA WITH GINGER-CARROT DIPPING SAUCE



Sesame Seared Tuna with Ginger-Carrot Dipping Sauce image

They may be tiny, but seeds pack a powerful nutritional punch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

2 tablespoons mirin
2 teaspoons white miso
2 teaspoons grated fresh ginger
1/3 cup carrot juice
2 tablespoons fresh orange juice
2 teaspoons low-sodium soy sauce
1 tablespoon plus 2 teaspoons distilled white vinegar
1/8 teaspoon red-pepper flakes
1/4 teaspoon sesame oil
1 scallion, green part only, thinly sliced
3 tablespoons unhulled white sesame seeds
1 tablespoon unhulled black sesame seeds
1 pound sushi-grade yellowfin tuna, cut into 4-ounce rectangular pieces
1 tablespoon safflower oil

Steps:

  • Make the dipping sauce: Combine mirin, miso, ginger, carrot juice, orange juice, soy sauce, vinegar, red-pepper flakes, and sesame oil in a small bowl, whisking until miso dissolves. Sprinkle with sliced scallion.
  • Make the tuna: Combine sesame seeds in a shallow dish. Press tuna pieces into seeds, turning to coat each side. Heat oil in a medium saute pan over medium-high heat. Add tuna, and cook each side until white seeds are golden, about 20 seconds per side. Transfer tuna to a paper-towel-lined plate for 1 minute, then cut each piece into 1/4-inch-thick slices. Serve with dipping sauce.

Nutrition Facts : Calories 243 g, Cholesterol 51 g, Fiber 1 g, Protein 29 g, SaturatedFat 1 g, Sodium 212 g

SHRIMP AND BRUSSELS SPROUT SPRING ROLLS WITH SESAME GINGER DIPPING SAUCE



Shrimp and Brussels Sprout Spring Rolls with Sesame Ginger Dipping Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 55m

Yield 16 spring rolls

Number Of Ingredients 21

Canola oil
8 ounces shrimp, peeled, deveined and tails removed
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 cloves garlic, smashed and finely chopped
1/4 cup white wine
8 ounces Brussels sprouts, thinly sliced
1 Serrano chile, thinly sliced
1/4 cup dry roasted peanuts, chopped
1/4 cup Thai basil, chiffonade
16 spring roll wrappers
1 egg, whisked with 1 tablespoon water
Sesame Ginger Dipping Sauce, recipe follows
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons thinly sliced scallions
2 tablespoons rice wine vinegar
1 tablespoon grated ginger
1 tablespoon sesame oil
1 red Thai bird chile, thinly sliced
Kosher salt

Steps:

  • Fill a high-sided, 5-quart pot halfway with canola oil. Preheat the oil over medium heat to 350 degrees F
  • Sprinkle the shrimp on both sides with salt and pepper. Coat a large saute pan with enough oil to coat the bottom and place on medium heat. Add the shrimp and saute, flipping once, until they begin to curl and turn opaque, 1 to 2 minutes. Add the garlic to pan halfway through and cook briefly, making sure not to burn. Deglaze the pan with the white wine and cook off the liquid. Remove from the heat and pour the contents onto a tray to cool.
  • Bring the pan back to the heat and add a little more oil. Add the Brussels sprouts, cook to sweat and then season with salt and pepper. Add the chiles and cook for another minute. Remove from the heat and set aside to cool. Place the cooked shrimp on the cutting board and run knife through it for a rough chop. Place into a mixing bowl. Mix in the Brussels sprouts, chopped peanuts and Thai basil. Season with salt and pepper.
  • To build the egg roll, lay the wrapper flat on the work surface like a diamond, with one corner facing you. Brush a little egg wash over the top corner and edges of the wrapper. Lay some of the stuffing in the bottom third of the wrapper in a horizontal log, leaving a 1-inch gap on either side. Fold the bottom corner over the stuffing, then fold the sides inside like an envelope and roll all the way to the top. Place the egg rolls on a sheet tray until ready to fry.
  • Fry the egg rolls in the oil until golden brown and crispy, 3 to 4 minutes. Remove from the oil carefully and place them on a paper-towel-lined sheet tray. Place on a platter and serve with the Sesame Ginger Dipping Sauce.
  • In a small bowl whisk together the soy sauce, honey, scallions, vinegar, ginger, oil and chiles. Add salt to taste.

ASIAN SESAME GINGER DIPPING SAUCE



Asian Sesame Ginger Dipping Sauce image

Make and share this Asian Sesame Ginger Dipping Sauce recipe from Food.com.

Provided by Stacie Lora

Categories     Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup water
3/4 teaspoon cornstarch
1/3 cup sugar
1/3 cup vinegar
1/4 cup soy sauce
1 teaspoon minced ginger
1 teaspoon oil
1/2 teaspoon sesame seeds
1/4 teaspoon minced garlic
1 dash red pepper flakes
1 dash parsley

Steps:

  • Combine water and cornstarch in and mix until cornstarch is dissolved.
  • Combine this solution with the other ingredients in small pan over medium heat.
  • Bring to boil, then reduce heat and simmer for 2 minutes.

Nutrition Facts : Calories 115.3, Fat 3.8, SaturatedFat 0.7, Sodium 675.9, Carbohydrate 21.7, Fiber 4.7, Sugar 13, Protein 3.3

SESAME GINGER DIPPING SAUCE



SESAME GINGER DIPPING SAUCE image

Number Of Ingredients 11

1/4 cup water
3/4 teaspoon cornstarch
1/3 cup sugar
1/3 cup vinegar
1/4 cup soy sauce
1 teaspoon minced ginger
1 teaspoon oil
1/2 teaspoon sesame seeds
1/4 teaspoon minced garlic
1 dash red pepper flakes
1 dash parsley

Steps:

  • Sesame ginger dipping sauce: combine water and cornstarch in and mix until cornstarch is dissolved. Combine this solution with the other dipping sauce ingredients in small pan over medium heat. Bring to boil, then reduce heat and simmer for 2 minutes.

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