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Wet-Wet Chili Oil Sauce
Soße

Wet-Wet Chili Oil Sauce

15 Min.Für 8Nutri-Score C€
von @cassyeungmoney21 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

8 Personen
  • green onions (whites only, thinly sliced (reserve greens for garnish))Obst & Gemüse2 Stücke
  • garlic (minced (about 2 Tbsp))Obst & Gemüse2 Stücke
  • ginger (peeled and minced (about 1 Tbsp))Obst & Gemüse1 Stück
  • gochugaru (Korean chili flakes) (3 Tbsp)Gewürze3 Stücke
  • sesame seeds (1 tsp)Nüsse & Samen1 Stück
  • neutral flavored oil (vegetable oil, for heating)Vorräte120 ml
  • sesame oil (1 Tbsp, for heating with the oil)Vorräte15 ml
  • soy sauce (3 Tbsp)Vorräte45 ml
  • oyster sauce (1 Tbsp)Vorräte15 ml
  • rice vinegar (2 Tbsp)Vorräte30 ml

pro Portion

Nährwerte

148kcal

Kohlenhydrate
2 g
Eiweiß
1 g
Fett
15 g

Schritt für Schritt

Zubereitung

  1. Prep the aromatics

    • Separate the whites of the green onions and slice them thinly; keep the greens in a paper towel-lined container in the fridge for garnish.
    • Mince the garlic and the ginger (peel the ginger with a spoon first).
    Schritt 1

  2. Build the chili base

    • Add the green onion whites, minced garlic, minced ginger, gochugaru and sesame seeds to a heatproof bowl.
    Schritt 2

  3. Heat the oil

    • Heat the neutral oil together with the sesame oil in a small pan over the stove.
    • Test the temperature by dipping a wooden chopstick, skewer or spoon into the oil: when it bubbles, it's ready.
    Schritt 3

  4. Pour the hot oil over

    • Carefully pour the hot oil over the chili mixture, standing back as it sizzles.
    • Let it bubble and do its thing without stirring.
    Schritt 4

  5. Finish the sauce

    • Add the soy sauce, rice vinegar and oyster sauce.
    • Give everything a good mix.
    Schritt 5

  6. Serve

    • Use for dipping, drizzling or drowning anything.
    • Store in the fridge and spoon over wontons, topping with black sesame seeds and green onion.
    Schritt 6
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