John Myers
Dip: Asian Coconut and Orange Sauce
The perfect dip: asian coconut and orange sauce recipe with a picture and simple step-by-step instructions.
- 150 ml Coconut milk
- 100 ml Fresh pressed orange juice
- 1 Pc. Clove of garlic
- 1 cm Ginger; possibly more
- 0,5 tsp Red curry paste
- 1 tbsp Honey
- 0,5 tbsp Apple Cider Vinegar
- 1 tsp Sesame oil
- Soy sauce
- Worcester sauce
- 1 tbsp Sesame seeds
- Mix the peeled and finely grated ginger with the pressed garlic, orange juice, coconut milk and the remaining ingredients (except soy and Worcester sauce). Bring to the boil briefly. Try and, if necessary, add a little more soy and Worcester sauce. Let it steep for about 30 minutes before serving so that the flavors can develop better. Scatter the sesame seeds on top just before serving (but you can leave them out).
- The sauce is very variable. For a faster and easier version, leave out coconut milk, soy and Worcester sauce and do not bring the sauce to the boil, just stir the ingredients together while cold.
- The sauce goes well with B. to the minced beef and pineapple balls. The quantities given are only a guide. You can experiment and add more or less of one or the other ingredient.
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