**Dive into the World of Lime Dipping Sauces: A Culinary Journey of Flavors**
Embark on a delightful culinary adventure with our collection of lime dipping sauce recipes, ranging from the classic Vietnamese Nuoc Cham to the spicy Thai Nam Jim. These versatile sauces elevate the flavors of various dishes, adding a burst of freshness and tanginess. Whether you're a fan of savory, spicy, or sweet and sour, we have a lime dipping sauce recipe to tantalize your taste buds. Prepare to transform your meals with these vibrant and flavorful creations.
SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE
Steps:
- Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
- In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.
BAKED CRAB RANGOON WITH THAI GINGER-LIME DIPPING SAUCE
This recipe is just a bit different than the many other Baked Crab Rangoon appetizers already posted to the Recipezaar database, and I sure hope you enjoy this dish as much as we do. You can use the Thai Ginger-Lime Dipping Sauce included with this recipe, or you can use your own favorite Asian dippping sauce if you like. Even something as simple as a sweet and sour sauce, Asian plum sauce, or a hot sweet mustard also work well as a dipping sauce for these Baked Crab Rangoons.
Provided by Northwestgal
Categories Crab
Time 33m
Yield 12 appetizers, 12 serving(s)
Number Of Ingredients 16
Steps:
- Prehat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
- FILLING - Add the crab meat, cream cheese, chopped green onion, minced onion, teriyaki sauce and white pepper to a small mixing bowl and mix until well blended.
- Place the wonton wrappers on a flat surface. Add spoonfuls of the crab filling to the center of each wonton wrapper. Take two opposite tips of a wonton wrapper, and bring the tips to meet over the center of the filling. Take the other two opposite tips of the wonton wrapper and bring them to the center. Gently pinch the four tips together. Repeat with remaining wonton wrappers.
- Lift each Crab Rangoon appetizer gently and place one into each of the cups of the coated muffin tin. Bake in a 350° oven for 16-18 minutes or until the tips of the wonton wrappers are lightly browned.
- DIPPING SAUCE - In the meantime, add all the dipping sauce ingredients to a small bowl and mix until well blended. If you want a thinner sauce, you can place all the dipping sauce ingredients in a food processor and puree or blend for 10 to 20 seconds.
- When the appetizers are done, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each baked rangoon and place on a platter.
- Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.
ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE
Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart - but they're just as moist and irresistible.
Categories Beef Citrus Dairy Egg Herb Pork Soy Bake Quick & Easy Gourmet
Yield Makes 4 (main course) servings
Number Of Ingredients 15
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
- Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
- Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
- Serve meatballs with remaining sauce.
CHILI AND LIME DIPPING SAUCE
Great to serve with spring rolls, or any other Asian style finger food. This can be kept in the fridge overnight, but be aware that the chili will increase in heat, so if you want to make it in advance and don't want it too hot, could be better to add the chili before serving.
Provided by Sarah
Categories Sauces
Time 5m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a small bowl, stirring to combine.
- Serve with spring rolls, dim sums, won-tons or any other finger food.
Nutrition Facts : Calories 214.5, Fat 0.9, SaturatedFat 0.1, Sodium 12080.6, Carbohydrate 34.1, Fiber 4.3, Sugar 12.8, Protein 25.8
LIME AND SOY DIPPING SAUCE
This sauce is perfectly paired with our Wasabi Spring Rolls with Warm Asparagus and Shiitake Mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Combine ingredients in bowl. Cover and chill. Keeps up to a week.
SPICY CHICKEN WITH CHILI LIME DIPPING SAUCE
Make and share this Spicy Chicken With Chili Lime Dipping Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the fish sauce, garlic, chilli and sugar in a medium bowl. Add chicken; mix well. Cover and refrigerate for 3 hours or overnight, turning occasionally.
- To Make the Chili Lime Dipping Sauce: Combine all ingredients in a small bowl; stir until the sugar is dissolved.
- Heat large frying pan over medium heat. Brush pan with oil; cook chicken, in batches, for about 4 minutes each side or until browned and cooked through.
- Insert toothpicks into the chicken pieces. Serve with Chili Lime Dipping Sauce and lime wedges, sprinkled with coriander and onion.
Nutrition Facts : Calories 111.8, Fat 4.4, SaturatedFat 0.9, Cholesterol 57.3, Sodium 531.7, Carbohydrate 3.4, Fiber 0.2, Sugar 2.5, Protein 14.1
HONEY - LIME DIPPING SAUCE
Make and share this Honey - Lime Dipping Sauce recipe from Food.com.
Provided by School Chef
Categories Sauces
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Blend all ingredients together well.
- 2. Store in refrigerator in sealed container until ready to use.
LIME DIPPING SAUCE
I got this recipe from Taste Of Home Magazine. It's great with onion rings, french fries, just about anything. Wonderful flavor...and very quick to make.
Provided by crazycookinmama
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine sauce ingredients.
- Chill for 15 minutes.
PORK SATAY WITH PEANUT LIME DIPPING SAUCE
This is incredibly easy to make and a delicious addition to any Asian-themed meal! I got this recipe from my Dad; I think he got it from a LCBO magazine about 10 years ago. The preparation time includes marinating time. The peanut lime dipping sauce can be made up to 3 days ahead, but grill the satays just before serving. You can also substitute beef, chicken or shrimp, for the pork, with equally delicious results!
Provided by J. Ko
Categories Pork
Time 2h5m
Yield 18 skewers, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients in food processor or blender and puree. Set aside.
- Cut pork into 6-inch lengths and slice each length into 1/2-inch long strips. Thread pork strips onto bamboo skewers.
- Place skewers into 9x13-inch pan (or a zipper bag) and pour marinade over all. Turn skewers to ensure they are evenly coated. Cover, refrigerate and marinate for 2 to 3 hours.
- Grill pork for 2 minutes on each side or until cooked through.
- Peanut Lime Sauce:.
- Put peanut butter in a medium size bowl. Slowly whisk in remaining ingredients. The peanut butter will "seize" after each liquid addition, but keep whisking and it will smooth out.
Nutrition Facts : Calories 287.3, Fat 14.6, SaturatedFat 3.3, Cholesterol 55.3, Sodium 1658.8, Carbohydrate 16.2, Fiber 1.8, Sugar 10.1, Protein 24.9
CILANTRO LIME SHRIMP WITH A HONEY LIME DIPPING SAUCE
Quick and easy shrimp, marinated in a lime zest and juice, cilantro, olive oil and garlic is a crowd pleaser! The honey lime dipping sauce takes it up a notch! Perfect for quick family meal or appetizer.
Provided by Stacie B.
Categories Mexican
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 1 hour.
- Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy.
- Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy.
- Honey Lime Dipping Sauce: Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
DEVILED COCKTAIL SAUSAGES WITH CHUTNEY AND LIME DIPPING SAUCE
Steps:
- Make sauce:
- Combine chutney, lime juice and peel in processor; blend until almost smooth. Transfer to bowl. Whisk in mayonnaise. Season with salt and pepper.
- Make sausages:
- Preheat oven to 425°F. Place sausages in 8 x 8 x 2-inch glass baking dish. Mix brown sugar, ketchup, Worcestershire sauce, mustard and hot pepper sauce in small bowl to blend. Pour over sausages and toss to coat. (Sauce and sausages can be prepared 1 day ahead. Cover separately and refrigerate.)
- Bake sausages until heated through and brown in spots, turning occasionally, about 25 minutes.
- Transfer sausages to platter. Place toothpick in each. Place chutney dipping sauce alongside and serve.
CONCH FRITTERS WITH COCONUT-LIME-CURRY DIPPING SAUCE
Raw conch is tough as a rubber tire, so it must be tenderized before it is consumed. Today, most seafood markets tenderize and grind conch for the consumer. The conch does not come from the Florida Keys waters anymore, however. This large sea snail joined the U.S. endangered species list in 1985. Conch is imported from the Bahamas, Belize, or the Turks and Caicos Islands. NOTE: Prep time does not include overnight refrigeration. From "The Florida Keys Cookbook" and posted for ZWT5.
Provided by kitty.rock
Categories No Shell Fish
Time 50m
Yield 3 dozen fritters, 8-12 serving(s)
Number Of Ingredients 18
Steps:
- ONE DAY AHEAD:
- Place bell peppers, onions, and conch in a food processor; pulse until finely chopped.
- Add celery salt, salt, hot sauce, and eggs. Pulse until smooth.
- Add baking mix (Bisquick), 1/2 cup at a time, pulsing until smooth and well mixed.
- Add black pepper to taste.
- Transfer to a covered container and refrigerate overnight.
- FOR THE SAUCE:.
- Place key lime juice, cream of coconut, curry powder, cayenne pepper and salt in a small bowl. Whisk to combine.
- Add scallions and stir with a spoon to combine. Cover and refrigerate until needed.
- FRY THE FRITTERS:.
- Place oil in a deep fryer to manufacturer's recommended level and preheat to 375°F Using a small ice-cream type scoop, drop balls of conch fritter batter into hot oil.
- Work in small batches; do not crowd fryer. When fritters are golden brown on all sides, remove with tongs and drain on paper toweling.
- Sprinkle hot fritters with finely chopped fresh parsley if using.
- Place dipping sauce in a small bowl in the middle of a serving platter. Surround with conch fritters and enjoy!
- SERVINGS: 1 serving = 3 to 4 fritters.
- SUBSTITUTION: You can substitute fresh Persian lime juice if you don't have fresh key lime juice, but FRESH juice is essential in this recipe.
SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE
This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;)
Provided by Manami
Categories Lime
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- THAI-LIME DIPPING SAUCE:.
- In a large non-reactive bowl, combine the ingredients and mix.
- SCALLOP AND MANGO CEVICHE:.
- In a nonreactive bowl, combine the scallops with the Thai Lime Dipping Sauce and toss.
- Marinate, refrigerated, for 10 minutes.
- Arrange a layer of the mache on chilled plates.
- Top each portion with 3 scallop slices, half the shallot, and all of the mango.
- Top with the remaining scallop slices and shallot.
- Pour over the lime juice.
- Sprinkle with the peppercorns, crushing them with your fingers as you do so.
- Serve immediately.
- *Use the sauce for "ceviche cooking" cod, salmon and Contessa Shrimp. Use to marinate chicken legs and thighs in the sauce, and fry.
YOGURT DIPPING SAUCE FOR SPICY SWEET POTATOES WITH LIME
Serve this simple-to-make yogurt cooled and on the side.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve, up to 1 day.
ELEPHANT WALKS LOC LAC (CAMBODIAN BEEF WITH LIME DIPPING SAUCE)
Make and share this Elephant Walks Loc Lac (Cambodian Beef With Lime Dipping Sauce) recipe from Food.com.
Provided by MarraMamba
Categories Asian
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Marinade:.
- Combine ingredients for marinade in a baking dish or shallow bowl.
- Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
- Meanwhile, make Lime Dipping Sauce:
- Stir sugar and salt into the lime juice until well dissolved. Add the rest of the
- ingredients and mix well. Set aside at room temperature until ready to serve.
- Saute:.
- Heat up a large saute pan or small wok until hot; very high heat is required so
- that the meat will cook quickly without bleeding out too much juice.
- Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper.
- Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook
- for another 2 minutes or so. Cook the beef to desired doneness; it's best served
- medium-rare to medium.
- Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping
- Sauce on the side.
SALT AND PEPPER PRAWNS WITH LIME AND CHILLI DIPPING SAUCE
Make and share this Salt and Pepper Prawns with Lime and Chilli Dipping Sauce recipe from Food.com.
Provided by JustJanS
Categories Australian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
- Cool, then add reamaining sauce ingredients.
- Season to taste with salt and pepper.
- Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
- Grind roasted peppers, salt and rice flour until coarsely ground.
- Place prawns in bowl and sprinkle with pepper mixture to coat.
- Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
- Drain on absorbent paper.
- Serve prawns immediately with dipping sauce and lime wedges to the side.
COCONUT LIME SHRIMP W/ MANGO JALAPENO DIPPING SAUCE
I was looking for recipes to use up the jalapeños I'm growing, plus the mangoes, shrimp, and limes that I had on hand. I found this one, hope you enjoy it as much as we did. We did fry them, but they can also be baked in a 475°F oven and still come out crispy.
Provided by chia2160
Categories Southwestern U.S.
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the sauce first.
- In a food processor or blender, mix all ingredients until blended.
- For shrimp.
- Crush Tortilla Chips until coarsely ground and mix with shredded coconut.you can use a processor if you have one.
- Place mixture on plate and set aside.
- In a bowl, whisk flour, beer and lime juice until blended and lump free.
- Butterfly each shrimp by cutting down it's center.
- In a skillet, heat canola oil.
- Dip shrimp in beer batter and press each side in coconut mixture until heavily coated.
- Place shrimp in hot oil and cook for 3-5 minutes on each side.
- Cook in batches if the shrimp are very large.
- Remove shrimp from oil and drain on paper towel to remove excess oil.
- Or bake--.
- Spray a pan with non stick spray, place in 475°F oven and bake for 6 minutes per side.
- Fried or bakes, serve them with the mango jalapeño dipping sauce.
FRIED OYSTERS W/CHIPOTLE-LIME DIPPING SAUCE
I have to admit, I won't eat a raw oyster, not even if you paid me lots of money. Fried on the other hand, I just can't get enough. This is the way we like ours fried, hope you enjoy! Only difference in our house is the dipping sauce. He likes his with a cocktail sauce and I like mine with the Chipotle Lime Dipping...
Provided by Diane Atherton
Categories Seafood
Time 20m
Number Of Ingredients 24
Steps:
- 1. OYSTERS: In a heavy pot, over medium heat, add 3 to 4 inches of vegetable oil and heat to 350 degrees F. NOTE: I use an electric deep fryer.
- 2. In a shallow bowl, combine the flour and cornmeal with the all purpose seasoning, paprika, salt, and pepper.
- 3. Drain oysters well. In a medium bowl, pour the buttermilk over the oysters. Lift the oysters out of the buttermilk, letting any excess drip off, and dredge them in the seasoned flour mixture.
- 4. Fry them in batches, turning them often, until golden, about 1 to 1 1/2 minutes. Transfer to a paper towel lined plate to drain.
- 5. CHIPOTLE LIME DIPPING SAUCE: In a small bowl, mix together chipotle, adobo sauce, mayonnaise, cilantro lime juice, and cumin. Taste and add salt, and adjust seasonings. Refrigerate until ready to serve.
- 6. COCKTAIL SAUCE: Mix all ingredients together.
BUTTERFLY CHILI LIME PRAWN SPEDINI WITH RASPBERRY DIPPING SAUCE
A fun citrus and spice twist on a beautifully butterflied prawn.
Provided by Raelee's recipes
Categories Appetizers and Snacks Seafood Shrimp
Time 4h40m
Yield 5
Number Of Ingredients 9
Steps:
- Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
- Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
- Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 13.2 g, Cholesterol 212.9 mg, Fat 5.8 g, Fiber 2.8 g, Protein 23.4 g, SaturatedFat 0.9 g, Sodium 599 mg, Sugar 7.7 g
SHRIMP WITH MUSTARD-LIME DIPPING SAUCE
Categories Mustard Brunch Picnic Kid-Friendly Quick & Easy Backyard BBQ Dinner Lunch Shrimp Spring Summer Family Reunion Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 servings
Number Of Ingredients 18
Steps:
- Shrimp:
- Using kitchen shears and working one at a time, cut along the length of the backs of shrimp, cutting through shells and just deep enough into flesh to expose veins; remove veins.
- Bring a large saucepan of salted water to a boil and add 1/4 cup Old Bay seasoning. Squeeze lemon juice into water and add lemon halves to saucepan; return water to a boil. Add shrimp, reduce heat, and simmer until cooked through, about 3 minutes.
- Transfer to a bowl of ice water and let cool. Drain and pat dry.
- Just before serving, whisk oil and remaining 1 tablespoon Old Bay in a medium bowl. Add shrimp and parsley and toss to coat.
- Do ahead: Shrimp can be cooked 1 day ahead. Cover and chill.
- Mustard-lime dipping sauce:
- Whisk mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl; season with hot sauce and salt. Serve shrimp with dipping sauce and lime wedges.
Tips:
- When selecting limes for your dipping sauce, choose ones that are firm and have a deep green color. Avoid limes that are soft or have blemishes.
- If you don't have fish sauce, you can substitute soy sauce or tamari.
- To make a spicier dipping sauce, add a pinch of chili flakes or a finely chopped chili pepper.
- Feel free to adjust the amount of garlic and sugar to your taste. You can also add a touch of honey or agave syrup for a sweeter sauce.
- Serve your lime dipping sauce immediately or store it in the refrigerator for up to 2 weeks.
Conclusion:
This lime dipping sauce is a versatile condiment that can be used to enhance the flavor of a variety of dishes. It's perfect for grilled meats and seafood, spring rolls, and fresh vegetables. The bright and tangy flavor of the lime pairs perfectly with the savory and slightly sweet notes of the fish sauce, garlic, and sugar. This dipping sauce is sure to become a staple in your kitchen!
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