Sauce
Wet-Wet Chili Oil Sauce
15 minPour 8Nutri-Score C€
C
15 min
15 minWet-Wet Chili Oil Sauce
recette de
Cassie Yeung
@cassyeungmoney
18 recettes
21 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
green onions (whites only, thinly sliced (reserve greens for garnish))Fruits et légumes2 morceaux
garlic (minced (about 2 Tbsp))Fruits et légumes2 morceaux
ginger (peeled and minced (about 1 Tbsp))Fruits et légumes1 morceau
gochugaru (Korean chili flakes) (3 Tbsp)Épices3 morceaux
sesame seeds (1 tsp)Fruits à coque et graines1 morceau
neutral flavored oil (vegetable oil, for heating)Épicerie120 ml- sesame oil (1 Tbsp, for heating with the oil)Épicerie15 ml
soy sauce (3 Tbsp)Épicerie45 ml- oyster sauce (1 Tbsp)Épicerie15 ml
- rice vinegar (2 Tbsp)Épicerie30 ml
par portion
Nutrition
148kcal
- Glucides
- 2 g
- Protéines
- 1 g
- Lipides
- 15 g
pas à pas
Préparation
- Étape 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).
- Étape 2
Build the chili base
- Add the green onion whites, minced garlic, minced ginger, gochugaru and sesame seeds to a heatproof bowl.
- Étape 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.
- Étape 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.
- Étape 5
Finish the sauce
- Add the soy sauce, rice vinegar and oyster sauce.
- Give everything a good mix.
- Étape 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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