Date Cooked: May 10, 2009
Okay this one should have been posted well over a month ago. We’re talking about a sauce that was made for some tough as rubber poached-shrimp I made. Well better late than never I guess.
As with most sauces they are rather simple to put together. I was a little perplexed when I started this sauce because it seemed light on wet ingredients. Basically I needed to mince scallions, peppers, ginger and garlic and mix them with some lime juice and brown sugar. After mincing for several minutes I figured why not give it a few pulses with the immersion blender. It is the one tool in my kitchen that I unfortunately under-appreciate. A quick whirl and the sauce looked great (and smelled great too!)
Rating: A-. This was one tasty sauce. When I had gone through the ingredient list I wasn’t sure what to expect but the final result was delicious! An excellent mix of sweet and heat. Although I do confess that in a grocery store mix up I grab a rather mild pepper instead of the jalapeño required. So after the initial tasting a little hot sauce was added to spice it up a little.
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