Spicy Crab Dipping Sauce
Thai Peppers w/ Fish Sauce and Fresh Herbs
Makes: 2 cups | Prep Time: 15 mins
Make spicy crab dipping sauce with an abundance of flavors that meld beautifully to enhance sweet dungeness crab and other flavors of the sea. Chock full of healthful herbs like garlic, cilantro, scallions, lemongrass, ginger, and mint. Great for dipping crab, spotted prawns, dressing oysters, steamed mussels, steamed or fried fish and other seafood.
- Rinse all herbs well before using. Cut scallions and cilantro into 4" segments just to better fit into food processor. Pinch off just the leaves of mint for use, discarding stalks. Thinly slice lemongrass into rings with the first 4" of the root end only. Skin ginger root by scraping it with the edge of a spoon in the sink under running water and cut into 1/4" slices. Separate and deshell garlic cloves, then crush each clove with the broad side of a cleaver.
- Put all ingredients into a blender. Pulse just until herbs are evenly chopped. (If you don't have a blender, chop everything finely on a cutting board, then combine.) Taste for balance.
- This hot sauce may be served fresh immediately or chilled overnight to allow its flavors to meld. Serve with crab, spotted prawns, oysters, fish or other seafood. Enjoy!
STORAGE TIP: Any remaining hot sauce keeps well refrigerated in an airtight non-reactive container, like a hermetic glass jar. Keeps refrigerated for up to a month. To avoid contamination, it is good common practice to use a clean spoon to retrieve stored dipping sauce for subsequent use.
