ASPARAGUS WITH WASABI-MAYONNAISE DIP
Categories Mayonnaise Wasabi Asparagus Spring Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
- Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
- Serve asparagus with dip.
CRISPY GREEN BEANS WITH HORSERADISH-WASABI DIP
These Southern-style, crispy fried green beans are sure to become your favorite appetizer in no time. My family and friends BEG me to make them!
Provided by Grace Philpot
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
- Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
- Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
- Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.
Nutrition Facts : Calories 617.6 calories, Carbohydrate 58.1 g, Cholesterol 59.8 mg, Fat 36.9 g, Fiber 5.4 g, Protein 13.2 g, SaturatedFat 5.2 g, Sodium 2381.1 mg, Sugar 10.3 g
GREEN BEAN FRIES WITH CUCUMBER WASABI DIP
This recipe has been tweaked many times over the years and is a great hit. The cucumber wasabi dipping sauce is fantastic! Even the kids love them and good luck getting them to eat plain green beans!
Provided by KitchenWitch
Categories Appetizers and Snacks Beans and Peas
Time 1h
Yield 8
Number Of Ingredients 21
Steps:
- Blend ranch dressing, cucumber, 1 tablespoon milk, horseradish, vinegar, wasabi powder, 1/8 teaspoon salt, and cayenne pepper together in a food processor until dip is smooth. Transfer dip to a bowl, cover, and refrigerate until chilled, at least 30 minutes.
- Bring water and chicken broth to a boil; add green beans and cook until slightly tender, about 10 minutes. Drain.
- Whisk egg and 1 tablespoon milk together in a bowl. Combine bread crumbs, French-fried onions, 3/4 teaspoon salt, onion powder, black pepper, and garlic powder together in a separate bowl. Place flour in a third bowl.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Press green beans in flour until evenly coated. Dip coated green beans in egg-milk mixture, allowing excess liquid to drip back into bowl. Transfer green beans to bread crumbs mixture and press to coat, shaking off excess. Arrange coated beans in 1 layer on a plate or in a colander.
- Working in batches, fry coated green beans in the hot oil until crisp, about 1 minute 30 seconds. Transfer green bean fries to a paper towel-lined colander using a slotted spoon. Serve green bean fries with dip.
Nutrition Facts : Calories 462.2 calories, Carbohydrate 26.1 g, Cholesterol 27.3 mg, Fat 38 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 6.3 g, Sodium 583.6 mg, Sugar 1.6 g
ASPARAGUS WITH WASABI-MAYONNAISE DIP
Adapted from Cooking Live, this is excellent! You may add more wasabi if you want more kick! This is good with other vegetables, meat, sandwiches and crackers!
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Blanch the asparagus in 2 batches in a large saucepan of boiling salted water for 1 minute.
- Move to a colander and rinse under cold running water to stop it from cooking.
- Drain well and pat dry.
- Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
- Serve asparagus with dip.
- This dip is also good as a spread for sandwiches and as a topping for cooked veggies! Enjoy!
Nutrition Facts : Calories 209.5, Fat 13.6, SaturatedFat 2, Cholesterol 10.2, Sodium 533.7, Carbohydrate 20.1, Fiber 4.6, Sugar 6.6, Protein 6.2
CRISPY GREEN BEANS WITH WASABI RANCH DIP
Make and share this Crispy Green Beans With Wasabi Ranch Dip recipe from Food.com.
Provided by Mortadella1985
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- first prepare wasabi dip.mix all ingredients together cover and set in fridge.
- Blanch the beans in the chicken broth until cooked NOT softened,about 5-7 minutes.Strain the beans taking out as much water as you can.
- In one bowl mix the egg and milk.
- in the second bowl mix flour and baking powder.
- in a third bowl mix bread crumbs .panko bread crombs,french fried onions,.
- garlic powder,pepper and salt.
- first dip all the beans into flour mixture coating evenly.
- Next dip all the beans into the egg/milk mixture,after that dip the beans into the bread crumb mixture coating thoroughly.
- place the coated beans in a dish a refrigerate for about 3 hours.(this allows the coating to completely stick to the beans).
- you can either deep fry these to a golden brown,or bake in the oven at 400 for about 25 minutes. i prefer them deep fried.
Nutrition Facts : Calories 553.8, Fat 31.5, SaturatedFat 6.3, Cholesterol 77.7, Sodium 2254.8, Carbohydrate 52.8, Fiber 3.8, Sugar 5.9, Protein 15.5
WASABI DIP
We like to serve this with grilled peppers and toasted baguette. Edited to add: if you're using store bought wasabi paste, be aware that it is MUCH weaker, and if you want it to have a kick, you'll need to add quite a bit more.
Provided by AmandaInOz
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Stir lemon juice and wasabi paste into the sour cream.
- Add crushed garlic and horseradish.
- Season with salt and pepper to taste.
CRISPY PRAWNS WITH WASABI MAYO & SWEET CHILLI PEPPER DIP
These tempura-style prawns with punchy dips make a great nibble to serve with drinks
Provided by Ching-He Huang
Categories Dinner, Snack, Starter
Time 30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- To make the mayo, mix the wasabi powder with 1 tbsp water to form a paste. Stir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.
- In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
- Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 secs. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns pink. Lift onto the kitchen paper to drain, then sprinkle with salt. Serve hot, ready to dunk into the dips.
Nutrition Facts : Calories 91 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 3 grams protein, Sodium 0.31 milligram of sodium
HONEY WASABI DIP
Make and share this Honey Wasabi Dip recipe from Food.com.
Provided by Vanessa
Categories < 30 Mins
Time 30m
Yield 1 Dip
Number Of Ingredients 5
Steps:
- Mix all the ingredients until well blended.
- Add a pinch of salt, cover and refrigerate until very cold.
- Note: you can serve with crudites such as strips of peppers, carrot sticks, zucchini slices, rice crackers or even green apple!
Nutrition Facts : Calories 1323.5, Fat 98.7, SaturatedFat 60.3, Cholesterol 202.4, Sodium 403, Carbohydrate 106.2, Fiber 0.2, Sugar 87, Protein 14.8
CRISPY GREEN BEAN FRIES WITH WASABI CUCUMBER RANCH DIP
Steps:
- To prepare the dip: Combine dip ingredients in blender. Blend until smooth. Place in a bowl: cover and chill till ready to use. Dip will thicken as it chills. To prepare the beans: Place beans in broth. Bring to a boil and cook 15 minutes, then drain and place in cold water to stop cooking process. Mix beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Combine bread crumbs, ¾ teaspoon salt, black pepper, onion powder and garlic powder into a third bowl. Take a handful of beans out of the water and shake off excess liquid. Coat the beans with the flour, shaking to remove excess flour. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture. Place the beans on a plate until all are coated. Heat the oil to 350 degrees F. Use enough to cover the beans. Fry until golden brown, about 1 ½ minutes. Drain on paper towels.
WASABI AND HORSERADISH SAUCE/DIP
This goes well with roast beef, and salmon. It also make a great dip for shrimp. You can substitute regular wasabi paste or make your own from powder. I am lucky to have an Asian market near by that stocks the pure paste. I get Tajin fruit seasoning at Walmart.
Provided by Rick Long
Categories Other Sauces
Time 5m
Number Of Ingredients 9
Steps:
- 1. drain excess liquid from prepared horseradish before measuring
- 2. Mix all ingredients together and season with salt
- 3. chill in fridge for a few hours to let flavors meld
ASPARAGUS WITH WASABI-MAYONNAISE DIP
From Gourmet, June 2001.
Provided by Vicki Butts (lazyme)
Categories Vegetable Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- 1. Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute.
- 2. Transfer to a colander and rinse under cold running water to stop cooking.
- 3. Drain well and pat dry.
- 4. Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
- 5. Serve asparagus with dip.
- 6. Note: Asparagus and dip may be prepared 1 day ahead and chilled, covered.
BROCCOLI AND WASABI DIP
The broccoli gives a bright green dip that doesn't discolour and the wasabi adds a touch of heat. Make this an hour or 2 in advance so that the flavours have time to blend. Serve with crackers or chips. From Jennifer McLagen of Food and Drink.
Provided by Leslie
Categories Spreads
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Cut the broccoli into florets and cook in boiling salted water until tender. Refresh under cold running water and drain well.
- Peel and finely dice the onion.
- Melt the butter in a small frying pan, add the diced onion and cook over a low heat until soft but not coloured.
- Place the drained broccoli, cooked onion and cheese in a food processor. Blend until smooth.
- Add the salt, wasabi powder and lemon juice. Blend until well mixed, then check the seasoning.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 294.9, Fat 14.5, SaturatedFat 8.4, Cholesterol 41.3, Sodium 2549.4, Carbohydrate 32.7, Fiber 11.1, Sugar 8.8, Protein 16.5
BAKED PARMESAN EDAMAME BITES WITH CREAMY WASABI DIP
The bites are the ultimate in mini comfort food. Small, bite-sized, highly poppable, and easy to demolish. The bites are baked rather than being fried to keep them healthier. The breading is crispy, crunchy, and perfectly complements the chewy edamame. You can spice up the breading mixture with jerk or Creole seasoning, or add chili powder or cayenne. You can use the basic battering, breading, and baking technique with zucchini, asparagus, cauliflower, broccoli, mushrooms, or most anything in your vegetable drawer. I used and recommend Panko breadcrumbs and they're sold nearby regular breadcrumbs. The bites have mild parmesan undertones but after a dunk in wasabi, it definitely dominates the flavor. If you don't like wasabi, try blue cheese or ranch dip.
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- Preheat oven to 400F, line a baking sheet with a Silpat, parchment, or spray with cooking spray.
- Cook the edamame according to package directions. I place frozen edamame in a 2-cup glass measuring cup, fill with water, and microwave for about 8 minutes on high power or until tender. Drain the edamame and transfer to a large bowl.
- Sprinkle the edamame with flour, salt, any optional seasonings or spices, and toss to coat evenly; set aside.
- In a medium bowl, beat the eggs; set aside.
- In a separate large bowl, add the Panko breadcrumbs, Parmesan and stir to combine; set aside.
- Using a slotted spoon, add about half the floured edamame to the eggs for a quick dunk.
- Remove edamame from eggs and transfer to breadcrumb mixture. Toss with spoon or hands to coat evenly.
- Place edamame on prepared baking tray, spaced evenly and without touching if possible. If there are large clumps of more than 2 to 3 edamame stuck together, break them apart with your fingers. You want the oven air to circulate freely on all pieces so they get as crispy as possible.
- Repeat battering process with remaining edamame and place on baking tray. The process is messy and not every piece will be evenly coated and breaded. Overall, if most pieces are coated and there aren't major clusters stuck together, you're fine.
- Bake for about 12 minutes or until lightly golden brown. Start watching closely after 9 minutes and watch so the undersides don't become overly browned or burn.
- While edamame bakes, make the dip. In a small bowl, add the sour cream, wasabi, and whisk to combine until smooth. Bites are best warm, fresh, and served with dip.
SEAFOOD ANTIPASTO WITH TONNATO WASABI DIP
Steps:
- Preparation: Process all ingredients for dip in a food processor except for dill. When smooth, stir in dill by hand. Cover, refrigerate. Boil water in a stockpot with steamer insert. Steam mussels, covered, till shells open, discard the ones that do not open. Remove mussels. Place shrimp in steamer. Steam , covered till shrimp turns pink. Remove. Place scallops in steamer. Steam, covered, till scallops are just done. Remove. Place carrots in steamer. Steam, covered, 3 minutes, rinse under cold water. Line a platter with lettuce leaves. Place dip in center. Surround with mussels, shrimp, scallops, cucumber and carrots. Garnish with dill sprigs.
WASABI CUCUMBER RANCH DIP
I am posting this recipe to go with my Fried Green Beans. I am sure that there are other uses as well. Enjoy!
Provided by Loves2Teach
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine dip ingredients in blender.
- Blend until smooth.
- Place in bowl; cover and chill till ready to use.
- Dip will thicken as it chills.
Nutrition Facts : Calories 61, Fat 6.3, SaturatedFat 1, Cholesterol 3.5, Sodium 147.1, Carbohydrate 0.8, Fiber 0.1, Sugar 0.6, Protein 0.2
WASABI-CUCUMBER RANCH DIP
Number Of Ingredients 8
Steps:
- Combine all ingredients in blender and chill.
WASABI DIP FOR CHIPS OR VEGETABLES
My wife recently returned from Singapore with a couple bags of Wasabi flavored potato chips and related how she had completely fallen in love with them. After searching for Wasabi Chips in ethnic grocery stores and on line--both without reasonably priced success, I set out to create a dip that would resemble the taste of the chips. This is my first attempt so perhaps tweeking of ingredient amounts might be called for. In any case, we are pleased with the effort and hope you will enjoy.
Provided by David S 2
Categories Asian
Time 6m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all indredients and serve with chips or fresh vegetables.
Nutrition Facts : Calories 129.6, Fat 11.9, SaturatedFat 4.2, Cholesterol 18.8, Sodium 182.2, Carbohydrate 5.5, Fiber 0.3, Sugar 2.3, Protein 1.1
EDAMAME AVOCADO DIP WITH WASABI
Steps:
- Combine all of the ingredients in a food processor and process until smooth. Do a FASS check and add additional lime juice or salt if needed.
- Variation: You can use frozen peas in place of the edamame. Just blanch them for 1 minute in boiling water, then rinse in cold water before blending. Remember to give them a spritz with lime juice.
- rebecca's notes
- If you're up for it, go the extra mile and add some additional heat! Another 1/4 teaspoon of wasabi powder will turn up the wow factor in this dip. This gorgeous dip is very versatile. Use it like a condiment, spread on sandwiches or wraps. Yum!
- storage
- Store in an airtight container in the refrigerator for 2 days.
- nutrition information
- (per serving)
- Calories: 130
- Total Fat: 10.3g (1.3g saturated, 6.1g monounsaturated)
- Carbohydrates: 8g
- Protein: 4g
- Fiber: 5g
- Sodium: 115mg
GREEN BEAN FRIES WITH CUCUMBER WASABI DIP
"This recipe has been tweaked many times over the years and is a great hit. The cucumber wasabi dipping sauce is fantastic! Even the kids love them and good luck getting them to eat plain green beans!"
Provided by @MakeItYours
Number Of Ingredients 23
Steps:
- Blend ranch dressing, cucumber, 1 tablespoon milk, horseradish, vinegar, wasabi powder, 1/8 teaspoon salt, and cayenne pepper together in a food processor until dip is smooth. Transfer dip to a bowl, cover, and refrigerate until chilled, at least 30 minutes.
- Bring water and chicken broth to a boil; add green beans and cook until slightly tender, about 10 minutes. Drain.
- Whisk egg and 1 tablespoon milk together in a bowl. Combine bread crumbs, French-fried onions, 3/4 teaspoon salt, onion powder, black pepper, and garlic powder together in a separate bowl. Place flour in a third bowl.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Press green beans in flour until evenly coated. Dip coated green beans in egg-milk mixture, allowing excess liquid to drip back into bowl. Transfer green beans to bread crumbs mixture and press to coat, shaking off excess. Arrange coated beans in 1 layer on a plate or in a colander.
- Working in batches, fry coated green beans in the hot oil until crisp, about 1 minute 30 seconds. Transfer green bean fries to a paper towel-lined colander using a slotted spoon. Serve green bean fries with dip.
AVOCADO WASABI DIP & SESAME PITA CHIPS
A creamy white bean dip recipe with Asian flavors: ginger, lime, wasabi and avocado, is served with baked sesame pita chips.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In the base of a 7-cup food processor fitted with a steel blade, combine all dip ingredients and blend until smooth.
- Add additional wasabi to taste.
- Pre-heat oven to 400°F. Line two baking sheets with parchment paper.
- Cut the pita bread into wedges and arrange on the baking sheets.
- Brush with oil, then sprinkle with sesame seeds and salt and pepper.
- Bake for 7 or so minutes, until lightly golden and crispy.
- Repeat with remaining pitas until complete.
- Notes:
- Nutritional Information (Dip)
- Calories 216 // Fat 11 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 103 mg // Carbohydrate 25 g // Fiber 6 g // Sugars 2 g // Protein 7 g
- Nutritional Information (Chips)
- Calories 319 // Fat 17 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 371 mg // Carbohydrate 35 g // Fiber 2 g // Sugars 1 g // Protein 7 g
- wasabi flavor is prominent but the spice is not. If you want it spicy, add even more!
- Dip keeps in a refrigerated sealed container for 2 days, however the color is brightest immediately after preparing.
- Pita chips keep for several days in a sealed container.
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