Sweet-and-Spicy Asian Dipping Sauce with Sesame-Scallion Flatbread and Shrimp
Need a dairy free and pescatarian hor d'oeuvre? Sweet-and-Spicy Asian Dipping Sauce with Sesame-Scallion Flatbread and Shrimp could be a spectacular recipe to try. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 17g of protein, 9g of fat, and a total of 274 calories. Head to the store and pick up canolan oil, pizza dough, soy sauce, and a few other things to make it today. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Stir together the chili sauce, soy sauce, vinegar, the minced chile pepper, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl.
Pour into a small serving bowl and top with the sliced chile pepper. Set aside to let the flavors blend while making the flatbread.
Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes.
Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside.
Roll the dough out on a lightly floured surface until it is about 1/8-inch thick.
Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick.
Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. You should be able to see the filling through the dough when it is thin enough and the pieces should be 7 to 8 inches in diameter, although they need not be round.
Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet the sesame seeds cooked in. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side.
Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through.
Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
Recommended wine: Riesling, Gewurztraminer, Chenin Blanc
Asian on the menu? Try pairing with Riesling, Gewurztraminer, and Chenin Blanc. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Blue Fish Sweet Riesling with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Blue Fish Sweet Riesling
Pale gold. Seductive perfume of fresh apricot, peaches, and ripe pineapple. Fruity sweetness with a full-bodied structure and refreshing acidity. Complements shellfish, mussels, Asian-inspired cuisine, and mild cheeses.