Saturday, June 11, 2011

Sweet & Spicy Asian Dipping Sauce

I have the world's smallest freezer. For real, I think I do. I have to make a decision between ice cream or ice. I can't have both. And I'll let you guess which one often wins... Needless to say I can't keep many things in the freezer at once and often need to do "clean outs" where I make meals revolving around what's in there. The other day as I was digging through my tiny, non-existent freezer I found a bag of Thai vegetable gyoza from Trader Joe's that were hogging up too much room. I decided to make them, along with some form of shrimp. Being lazy (or um... creative? More likely lazy...) I wanted to use one sauce for both. I found this and it was awesome. You can use this as a dipping sauce for gyoza or even egg rolls. I thickened some up by pouring it in a pan over high heat and used it to coat shrimp. It would be great with chicken, shrimp, or even scallops. Overall very versatile and very tasty. You can also adjust the heat level by adding more or less chili sauce!

Source: Adapted from


2 tbsp. low sodium soy sauce
3 tbsp. rice wine vinegar
1 tbsp. Asian chili sauce
1 tbsp. sugar
Sesame seeds or chopped scallions for garnish, optional

1- Combine all ingredients in a bowl, stirring well until sugar is dissolved.

1 comment:

  1. Yay! I already have all the ingredients for this sauce in my cupboard. My husband would love this(as would I of course!).

    I just started a blog of my own, Ordinary Arts, and I would love it if you would stop by sometime. I value your opinion!