Spicy Asian Garlic Sauce

Spicy Asian Garlic Sauce with Shrimp…

This spicy, but not too hot, Asian Garlic Sauce was a wonderful addition to shrimp and rice. I could also see it working really well with chicken or pork and it was outstanding mixed with rice and mukimame (shelled edamame, or soy beans). 

Recently, I was looking for something a little bit different for us for dinner. I have to avoid entire ranges of food because I have a severe/avoid at all costs allergy to ginger; this eliminates a lot of the foods of many cultures as well as spice and seasoning blends from our menu options.

That said, I was reading labels in the market and noticed that some Asian Garlic Sauces didn’t contain ginger. So, I thought I’d give making my own a shot. Being a fan of hot sauces, I know I’ll be making this one again…it was a really nice condiment with some kick, but not mouth-searingly hot. And as I said, I think it would be incredibly versatile for whatever you wanted to slather it on.

The sesame oil has a fabulous aroma and taste and it really adds a lot to this sauce, so I wouldn’t substitute anything for that…small bottles are great to have on hand and don’t cost a fortune. You can usually find it in the international foods sections, or with specialty oils, in most grocery stores.

The big plus with this sauce is that it is simple to make. This entire meal took under 30 minutes to prepare…with the rice (at 20 minutes) being the longest cook time of anything. While the rice cooked, I peeled and de-veined the shrimp, sprinkled them with some salt and pepper and cooked them in a skillet with a bit of butter; then, removed them to a bowl.

I chopped some green onions on the bias and set them aside too. Once the rice was finished in the microwave (I have a rice setting that turns out perfect rice from a covered casserole dish in 20 minutes), I steamed the mukimame for 5 minutes in the microwave, in a bowl with a titch of water, and placed the rice back into the microwave, alongside the mukimame, to stay warm.

Then, I  mixed up the sauce in a medium-sized bowl, tossed the shrimp in the sauce to cover them completely in yummy goodness and served dinner. I added a nice sized spoonful to the center of the rice and mixed it in as I ate; it was delicious. How easy is that?

Here’s the sauce recipe and I hope you’ll try it sometime. Remember, you don’t have to use shrimp…try it with your favorite things.

P~

Spicy Asian Garlic Sauce
 
This spicy, but not too hot, Asian Garlic Sauce was a wonderful addition to shrimp and rice. I could also see it working really well with chicken or pork and it was outstanding mixed with rice and mukimame (shelled edamame, or soy beans).
Author:
Recipe type: Condiment
Ingredients
  • 3 tablespoons soy sauce
  • 2 tablespoons chili sauce (Sriracha is what I used)
  • 2 teaspoons sesame oil
  • 2 teaspoons Chinese rice wine (you can substitute a white wine or sherry if you don't have rice wine, or can't find it)
  • 1 teaspoon sugar
  • 5 medium-sized cloves garlic, minced
  • 1 pinch ground black pepper
  • 1 tablespoon tomato paste
Instructions
  1. In a small bowl combine all the ingredients and stir until mixed.

 

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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