Apricot-Ginger Dipping Sauce
|Apricot-Ginger Dipping Sauce |
1/2 cup of apricot jam
1 T freshly grated ginger
1 T Dijon mustard
1 jalapeno pepper, seeds discarded, minced
2 T seasoned rice wine vinegar or freshly squeezed lime juice
Place all ingredients in a blender or food processor. Blend until smooth.
An important note on cooking with oil: Oil temperature is very important. If it's too high, food burns. Too low? Food turns out greasy. If you don't have a thermometer, stick a 1/2-inch cube of bread on a skewer and dip it in the oil. If the oil bubbles, but the bread doesn't brown, continue heating the oil. If the bread browns instantly, the oil temperature is too high. If the bread turns into a golden crouton in 5 to 10 seconds, you're set to fry.
Hot oil is very dangerous. If you leave it unattended, don't bring my name up at the trial. The best way to put out an oil fire (God forbid) is to smother it with a tightly fitting lid.
Coconut Shrimp Lollypops with Apricot Ginger Dipping Sauce
E-Mail a Friend
Add Your Comment
Back to top