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Soy chilli dipping sauce recipe

Soy chilli dipping sauce recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Chilli sauce

This is a spicy Thai dipping sauce that pairs perfectly with roasted or barbecued meats, such as beef, pork or chicken.

22 people made this

IngredientsServes: 4

  • 1 tablespoon dry roasted Thai red chillies, crushed
  • 2 tablespoons soy sauce
  • 1/2 tablespoon sweet soy sauce
  • 1 lime, juiced

MethodPrep:3min ›Ready in:3min

  1. Combine all ingredients. Serve in a communal dish or individual dishes as liked.

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A Little Wonton Dipping Sauce Goes A Long Way

I don't know about you but I like to dip my boiled wontons into a fragrant spicy dipping sauce before eating them.

Fried wontons also do well with a creamy dip or a tangy salsa.

There are many variations. Creamy, tangy, spicy and/or sweet. Some can be bought from the shelves, some are created by mixing several ingredients and condiments to make a special sauce. Adding fresh aromatic herbs like coriander leaves or spring onions adds freshness to the dip.

Here are a couple of dipping recipes to get you started.


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Made this to accompany the chicken ginger miso meatballs. I just finely chopped the garlic, used dried crushed red pepper and added some sesame oil--other wise follwed exactly. It was very good and a tasty marinade or sauce. Will make again and marinate some chicken breast or pork tenderloin in it.

Used 1 large red Thai chili, added some minced ginger & cilantro, only 3T of sugar, 1/4t sesame oil and uded food processor to puree instead of mortar & pestle. The listed amount of sauce makes about 1 C, enough for about 8 bonless breasts.

This recipe, with the accompanying chicken, was to die for! I have some sauce leftover that I'm using in a stir-fry tonight. I used a jalapeno pepper, since that's what I had. It wasn't too hot but time may have intensifed the flavour.

I didn't have any bird chilies, so I used a habanero. Man, was this searing and I like really hot stuff! Husband and daughter tasted a little on their pinkies and then avoided it. There's a reason you're supposed to follow recipes exactly (at least sometimes).

This was so good, I got the book. I'm glad I did! There are quite a few variations on this dipping sauce that are wonderful, and every other recipe I've tried from this has worked brilliantly as well. I prefer to use dried chili flakes instead of fresh chilis for the sauces - it mashes together better and more consistently.

This was great with the five spice chicken, also from Epicurious. We made it with the coconut rice and some wasabi asparagus(actually used broccoli), both also from Epicurious. A great meal and low fat and easy.

I really liked this dipping sauce. It would go great with so many things. Will make again.

I made this as a dipping sauce for fresh Vietnamese spring rolls - it was excellent. I put the chilies, including seeds and the garlic and sugar in a mini cuisinart type chopper and pulsed until finely chopped and added the rest of the ingredients and blended. I did add grated ginger and at the very end fresh chopped cilantro. It was just what we were looking for and loved it!


Spicy soy and spring onion dipping sauce

This soy-based sauce is very versatile – it can be used as a dressing, dipping sauce and as a marinade that works well with tofu, vegetables, meat, dumplings and noodles.

Preparation

Skill level

Ingredients

  • 60 ml (2 fl oz/¼ cup) soy sauce
  • 2 tbsp rice (or white) vinegar
  • 6 garlic cloves, crushed
  • 2 tsp caster (superfine) sugar
  • 2 tbsp Korean chilli flakes (gochugaru)
  • ½ tsp freshly ground black pepper
  • 2–3 spring onions (scallions), thinly sliced

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Combine all the ingredients in a small bowl and stir until the sugar has dissolved.
  2. Store in an airtight container in the refrigerator for up to 5 days.

Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99


    • 1/2 cup seasoned rice vinegar*
    • 1/4 cup soy sauce
    • 1 tablespoon minced peeled fresh ginger
    • 1/4 teaspoon chili oil*
    • *Available at Asian markets and in the Asian foods section of some supermarkets.

Try starting with less vinegar and working your way up. Definitely add some sugar. I also added mirin (sweet sake).

Try with minced leek or even green onions. So yummy! I also added a pinch of sugar for hidden taste. Works great for salad too!

Made this to go with the Herbed Salad Spring rolls. FANTASTIC! I added a touch of sesame oil and a bit of sugar. WOW! Makes a great dressing to put over salads too! I'm keeping a batch of this in the fridge at all times!

this sauce is awesome. i have made the dumplings it goes with many times and they are fantastic too. it's best if you make the sauce at least 30 minutes ahead of time to really let the ginger soak into the sauce.

This is not only good with the dumplings. but is wonderful over pan grilled chicken or pork. just a fantastic "staple" to have on hand!! yummy :)

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Deep-fried tofu with chilli soy dipping sauce

I love that contrast you get when tofu is deep-fried - the crispy exterior and soft centre.

Preparation

Cooking

Skill level

I admit it, I was never a huge fan of tofu, but since trying my hand at making my own on the farm where the soybeans were grown, I’m a convert. When coupled with an intensely flavoured dipping sauce, I’m always going back for seconds.

Ingredients

  • 500 g firm tofu
  • vegetable oil, for deep-frying
  • 100 g cornflour

Dipping sauce

  • 125 ml (1/2 cup) soy sauce
  • 50 ml rice vinegar
  • 1 tbsp chilli paste
  • 1 tbsp honey
  • 1 tsp sesame oil

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Use a sharp knife to cut the tofu into pieces that are slightly bigger than bite-sized. Lay some paper towel down on a tray and arrange the tofu on top. Place another layer of paper towel on top and gently press down onto the tofu to remove any excess moisture.

Heat enough vegetable oil for deep-frying in a large saucepan over medium-high heat.

Right before frying, coat the tofu in the cornflour seasoned with salt and pepper, then shake of any excess. Fry the tofu, in batches, until golden brown, being sure to drain off any excess oil as they come out of the fryer.

For the dipping sauce, combine all the ingredients.

Enjoy the tofu as soon as it is cool enough to eat.

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Louise Page. Creative concept by Belinda So.

Paul West is the host of River Cottage Australia, 6pm weeknights on SBS and on SBS On Demand. For more recipes from Paul, click here.


Vegan Potstickers with Chilli Oil and a Soy Dipping Sauce

Potstickers are steamed and pan fried Chinese dumplings filled with vegetables, and served with an array of dipping sauces (each one more delicious than the first) and have always been a favourite of mine. I always enjoy them when I’m eating out, but this is one of those things that I’ve never thought about making on my own. But, since we’re all at home in the middle of a global pandemic and eating out isn’t an option right now, I figured I’d give these a try.

Now, making dumplings do require a fair bit of patience. Specially if like me, you also plan on making the dough at home. Because then you also need to make the filling, and fold each dumpling one by one — but the result of this labour of love is so worth the effort! Once you get the hang of wrapping the process becomes faster, and this is one of those recipes where you can (and should) enlist the help of your family — perfect for when everyone’s at home quarantining!

Traditionally, Chinese potstickers are filled with pork, but chicken and beef are also popular. Closer home, momos, the local cousin of the Chinese potstickers, are filled with everything from mixed vegetables, to chicken, and even paneer! This vegan recipe uses a mixed vegetable filling of cabbage, carrot, and broccoli (because that’s what I had at home), but you can customise the filling as per your choice. Other fillings you could try: mixed mushrooms, broccoli and edamame, or mushroom and spinach.

To speed up the process, you can buy readymade round dumpling/gyoza wrappers, but if you have some time on hand, making the dough is really easy. The recipe included below is a simple 2-ingredient dough made with pantry staples: flour and water.

To make potsticker wrappers at home:

Use a 2:1 ratio of flour to warm water about 1.5 cups flour is good for this recipe.

Add the flour to a large bowl and make a well in the middle with your finger. Add water little by little (you might need a little less or a little extra), mixing with your hand until it comes together. Knead the dough for 5-8 minutes, transferring on to a flat surface to help knead it properly — you’re looking for a smooth and soft dough. Let it rest for 30 minutes under a damp muslin cloth or kitchen towel.

Portion out the dough into 1 inch pieces and roll them out thin with a rolling pin until almost translucent (use extra flour on the surface so it doesn’t stick). Cut out circles using a cutter or the lid of a jar. Always store extra dough covered with a damp muslin cloth or kitchen towel to prevent it from drying out.

How to fold and cook the potstickers:

Don’t worry about wrapping the dumplings perfectly — it requires a fair bit of practice to get them looking like the fancy ones we’re used to seeing at restaurants. Even simply folding them in half and crimping the sides with a fork does the trick, but if you’d like to go all out, there are a host of folding videos on YouTube that will show you how. The only thing you should ensure is that the dumplings are sealed perfectly and without any air bubbles, as you don’t want them to split while cooking.

When it’s time to cook the dumplings, you can simply steam them in a bamboo steamer, or use the steam-and-fry method which is what actually makes them potstickers — during the cooking process, the bottom of the dumplings “stick” slightly to the pan to create a nice golden crispy edge that’s DELICIOUS.

Notes to get perfect potstickers every time:

  1. If you’re making the wrappers at home, make sure you roll them out really nice and thin. You don’t want to only taste the wrapper.
  2. Don’t overfill your dumplings as they will split while cooking.
  3. Leaving the filled potstickers out for too long will dry them out. When folding, keep the folded potstickers on a plate or sheet covered with a damp cloth.
  4. Use a non-stick pan to pan fry the potstickers, otherwise they’ll stick to the pan and split.
  5. If you want to make the potstickers ahead, you can easily freeze them. Keeping them in the fridge makes them soggy. Freeze them in a tray or baking sheet covered with cling film.
  6. Always serve potstickers with a dipping sauce to dunk into.

Since we’re going all out, I made not one, but TWO condiments for you to try. Make one, or make both!

  • A simple light soy dipping sauce
  • A crave worthy chilli oil that you can make jars of — it stays in the fridge for months and is delicious on everything — from soup, to ramen, and fried rice. The chilli oil is optional, but definitely recommended!

I spooned the chilli oil over the potstickers and served them with the dipping sauce on the side.


Preparing steamboat is quick and hassle-free

For busy Singaporeans, steamboats are particularly popular because they don’t require much preparation work. For a steamboat feast, you only need to prepare the stock, slice up the ingredients, get some basic condiments for diners to mix their own dipping sauces, and you’re ready to go.

You’ll be serving mostly fresh ingredients to be cooked at the table so you don’t have to slave away for hours in the kitchen. And compared to catering or delivery/take-out, steamboat is relatively inexpensive and give your guests more satisfaction of being served with home-cooked food.


Soy-Ginger Dipping Sauce Recipe

Ingredients:

  • 3 slices of ginger, slivered
  • 1 1/2 tbsp soy sauce
  • 1 tsp sesame oil
  • few drops of lemon juice
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 green onion, finely sliced
  • 1/2 tsp sesame seeds
  • 1 tbsp water

Method:
– Finely cut 3 slices of ginger into thin slivers and put them in a little bowl.
– To the ginger, add some soy sauce, sesame oil, fish sauce,lemon juice, sugar (sorry I forgot to take a picture of the sugar) and water. Mix well.
– Serve with dumplings/pot stickers or spring rolls as a dipping sauce.

Related Recipes & Posts


Easy Asian Dumplings with Soy-Ginger Dipping Sauce

Crispy, tender steamed potstickers, made easily in one skillet! Dunk them in a delicious homemade dipping sauce to really bring out the chopstick-lickin-good flavor. These make a perfect meal or easy side dish to grilled meats and vegetables.

When we’re in a dinner rut and nothing sounds good, I often reach for frozen dumplings as a simple, flavor packed break from our everyday meals. Every bite is crispy, salty, melt in your mouth good, steamed or pan fried, and dunked in a delicious sauce of sesame oil, soy, chili flakes and rice vinegar. We love to serve them as a main course for cozy, carb loaded date nights in, or they stretch further as a side dish with grilled meats, green salads and heaps of hot noodles.

I understand there are many recipes for homemade gyoza, potstickers, or whatever-you-call-em dumplings, which are clearly best made by professionals (not me). But, for these delish dumplings, I’m all about quickness and ease! Buy a frozen batch, cook for your hungry people, and you can enjoy them any night of the week, with hardly any cleanup. Sound okay? Okay.


Our favorite brand is Trader Joes for both pork and veggie gyoza, and most grocery stores will also carry frozen dumplings. I prefer to first steam the dumplings (right from the freezer no need to defrost), then lightly fry them in oil for golden crispness that helps “pick up” the scrumptious dipping sauce.

Without this sauce, which my husband first introduced me to, these dumplings are sadly not the same. It really compliments the chopstick-lickin-good flavor of the dumplings, whatever flavor you choose. It can only be described as perfect with potstickers – tangy, salty, sweet, and dripping with deliciousness.