Auntie Emily’s Seafood Dipping Sauce 愛美麗海鮮醬汁

Auntie Emily’s Seafood Dipping Sauce 愛美麗海鮮醬汁 is a dipping sauce that I make especially for Spot Prawns.  My sister and I love, love, love spot prawns!  We are so lucky to be here on the west coast of Canada where we can go to the docks and wait for fresh spot prawns to arrive on the fishing boats.  I’ve tried cooking them in other ways, but I much prefer simply blanching them in water and then dipping them in my special sauce.

Blanching is an easy and delicious way of preparing seafood.  I feel that a lot of times, fresh seafood is over-seasoned and over-cooked which is such a waste.  And with the right sauce, blanched foods can be made into something extraordinary!

I kind of feel guilty naming this sauce after myself since I’m pretty sure people have been making this combination sauce since forever.  However, with a name, it makes it easier for me to reference and differentiate it from other sauces.  And yes, I am shameless! 😊

So what makes this a great seafood dipping sauce?  I find that the tartness from the vinegar enhances the natural sweetness of seafood.  It’s the perfect combination of hotness, saltiness, sweetness and sourness to complement most foods.  You can also use this with clams, lobster, crab, oysters, mussels, fish and more.  Next time you serve shrimp cocktail, instead of using cocktail sauce, you can give it an Asian spin and use Auntie Emily’s Seafood Dipping Sauce 愛美麗海鮮醬汁.

If you live somewhere where you can get fresh prawns, try using Auntie Emily’s Seafood Dipping Sauce 愛美麗海鮮醬汁, I’m sure you’ll love it too!  My Fuzzy Melon Pork Ball Soup would go really well with a few pounds of blanched fresh prawns!  Also try using this sauce for hot pot, pot stickers, dumplings and noodles.  It’s so good that I could honestly just drink it!

Auntie Emily’s Seafood Dipping Sauce 愛美麗海鮮醬汁

You can use this sauce for many applications including for stir-fries, salads and noodles.

You can also make it low-fat by skipping the oil altogether.

Adding some ginger can give it more zing.

Add some lemon juice to liven it up.

You may also add a few dashes of sesame oil to give it even more flavour.

Approximate cost (CAD) $1

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Prep Time 10 minutes mins

Cook Time 3 minutes mins

Total Time 13 minutes mins

Course Condiment, Dipping Sauce, Sauce

Cuisine Chinese

Servings 2 Servings

Calories 159 kcal

Ingredients

  

1x2x3x

• 2 stalks Green onions
• 6 cloves Garlic , minced (approx. 1 tbsp)
• 4 sprigs Cilantro
• 2 Thai chilis (or any chili)
• 2 tbsp Hot oil
• 1 tbsp Chinese black vinegar (or any black vinegar) I use Chinkiang vinegar aka Zhenjiang vinegar
• 1 tbsp White vinegar
• 1 tbsp Light soy sauce
• 1 tsp Sugar

Instructions

 

• Chop green onions, chilis and cilantro. Put cilantro separately. Everything else can go into one container
• Mince garlic and place it with the green onion container
  
• Add 1 tbsp light soy sauce and 1 tsp sugar to the container with the green onions, garlic and chilis
• Heat 2 tbsp oil in a small pot. Heat to approx. 150˚C or 300˚F (when little bubbles form around wooden chopstick if you submerse it in the oil) and pour into the sauce mixture
  
• Stir the mixture, helping to dissolve the sugar
• Add 1 tbsp Che Kiang vinegar and 1 tbsp white vinegar
• Add chopped cilantro and mix well
  
• Serve

Nutrition

Calories: 159kcalCarbohydrates: 7gProtein: 2gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 509mgPotassium: 122mgFiber: 1gSugar: 3gVitamin A: 456IUVitamin C: 14mgCalcium: 31mgIron: 1mg

Keyword Cilantro, Condiment, Dipping Sauce, Garlic, Green Onions, Seafood, Thai Chili, Vinegar

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