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Wet-Wet Chili Oil Sauce
15 minPorcje: 8Nutri-Score C€
C
15 min
15 minWet-Wet Chili Oil Sauce
przepis od
Cassie Yeung
@cassyeungmoney
18 przepisów
21 importów
ugotowano 0 razy
czego potrzebujesz
Składniki
green onions (whites only, thinly sliced (reserve greens for garnish))Warzywa i owoce2 kawałki
garlic (minced (about 2 Tbsp))Warzywa i owoce2 kawałki
ginger (peeled and minced (about 1 Tbsp))Warzywa i owoce1 kawałek
gochugaru (Korean chili flakes) (3 Tbsp)Przyprawy3 kawałki
sesame seeds (1 tsp)Orzechy i nasiona1 kawałek
neutral flavored oil (vegetable oil, for heating)Spiżarnia120 ml- sesame oil (1 Tbsp, for heating with the oil)Spiżarnia15 ml
soy sauce (3 Tbsp)Spiżarnia45 ml- oyster sauce (1 Tbsp)Spiżarnia15 ml
- rice vinegar (2 Tbsp)Spiżarnia30 ml
na porcję
Wartości odżywcze
148kcal
- Węglowodany
- 2 g
- Białko
- 1 g
- Tłuszcz
- 15 g
krok po kroku
Przygotowanie
- Krok 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).
- Krok 2
Build the chili base
- Add the green onion whites, minced garlic, minced ginger, gochugaru and sesame seeds to a heatproof bowl.
- Krok 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.
- Krok 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.
- Krok 5
Finish the sauce
- Add the soy sauce, rice vinegar and oyster sauce.
- Give everything a good mix.
- Krok 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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