Rice wine and soy dipping sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice wine vinegar |
| 2 | tablespoons | Sesame oil |
| 1 | dash | Soy sauce |
| 3 | tablespoons | Hoisin sauce |
| 1 | teaspoon | Minced garlic |
| 1 | tablespoon | Minced shallots |
| 1 | tablespoon | Chopped cilantro |
| ¼ | cup | Chopped roasted peanuts |
| Salt; to taste | ||
| 1 | pinch | Red pepper flakes |
| ½ | Carrot; cut matchstick strips - (about 1/4 cup) | |
Directions
In a mixing bowl, whisk all the ingredients together. Season with salt and pepper. Refrigerate the sauce for 2 hours before serving.
This recipe yields 2 cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe from Emeril Lagasse's cookbook CREOLE CHRISTMAS From the TV FOOD NETWORK - (Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-15-1997
Recipe by: Emeril Lagasse
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