Salsa
Wet-Wet Chili Oil Sauce
15 minPara 8Nutri-Score C€
C
15 min
15 minWet-Wet Chili Oil Sauce
receta de
Cassie Yeung
@cassyeungmoney
18 recetas
21 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
green onions (whites only, thinly sliced (reserve greens for garnish))Frutas y verduras2 piezas
garlic (minced (about 2 Tbsp))Frutas y verduras2 piezas
ginger (peeled and minced (about 1 Tbsp))Frutas y verduras1 pieza
gochugaru (Korean chili flakes) (3 Tbsp)Especias3 piezas
sesame seeds (1 tsp)Frutos secos y semillas1 pieza
neutral flavored oil (vegetable oil, for heating)Despensa120 ml- sesame oil (1 Tbsp, for heating with the oil)Despensa15 ml
soy sauce (3 Tbsp)Despensa45 ml- oyster sauce (1 Tbsp)Despensa15 ml
- rice vinegar (2 Tbsp)Despensa30 ml
por ración
Nutrición
148kcal
- Carbohidratos
- 2 g
- Proteínas
- 1 g
- Grasas
- 15 g
paso a paso
Preparación
- Paso 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).
- Paso 2
Build the chili base
- Add the green onion whites, minced garlic, minced ginger, gochugaru and sesame seeds to a heatproof bowl.
- Paso 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.
- Paso 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.
- Paso 5
Finish the sauce
- Add the soy sauce, rice vinegar and oyster sauce.
- Give everything a good mix.
- Paso 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.
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