This book gives 46 Sriracha recipe ideas for those who enjoy adding some extra spice to their lives. Readers will be amazed by the versatility of this red condiment from the East.
The type of recipes include the categories of Breakfast, Appetizers, Main Dishes, Vegetarian and Salads, Soups and Stews, Desserts, Specialty Sauces and Drinks.
So next time you come across a boring meal, there is no reason to suffer through it. Use the recipes from this hot sauce cookbook for a spicy palate.
The table of contents conveniently links to the recipe of choice so scrolling through the ebook is not necessary.
What Inspired You to Write Your Book?
I always have Sriracha on hand in my kitchen to add a little zest to some of my cooking; then one day I thought that I would focus an entire book of recipes on this special spicy sauce. I specialize in recipes that are easy and fun so in this book I wanted to explore everything from Drinks, Desserts to Soups and Stews all made with Sriracha!
How Did You Come up With Your Characters?
10 – Spicy Grilled Shrimp
• 4 to 5 pressed garlic cloves
• 1/4 teaspoon (1.25 ml) salt
• 2 teaspoons (10 ml) sugar
• 2 tablespoons (30 ml) Sriracha
• 2 tablespoons (30 ml) olive oil
• 1 pound (450 g) large shrimp (16 to 20 count)
Ensure the shrimp are peeled and deveined but keep the tails intact. Open a resealable bag and pour all the marinade ingredients inside.
Once mixed, toss in the shrimp and let it marinate for at least 20 minutes up to 2 hours. On a skewer, slide on the shrimp and grill them until they look brown.
If the skewers are wood, be sure to soak them first.
Tip: Prepare the shrimp several hours before needed and keep them covered under a cookie sheet in the fridge.
11 – Thai Spicy Sauce with Chicken
• 1/2 teaspoon (2.5 ml) Asian fish sauce
• 2 teaspoons (10 ml) sugar
• 2 teaspoons (10 ml) Sriracha
• 2 tablespoons (30 ml) chopped cilantro
• 4 teaspoons (20 ml) lime juice
• 1/3 cup (80 ml) natural peanut butter
• 4 x 6-ounce (170 g each) boneless skinless chicken breasts, cut into 2-inch pieces
• 1 cup (240 ml) low-sodium chicken stock
• 2 smashed garlic cloves
• 4 x 1-inch slices of ginger
• Lime wedges
Get out a deep 10-inch (25 cm) skillet and add the chicken, stock, ginger and garlic. Let it simmer covered for 8 to 10 minutes. Be sure to skim off foam as it forms.
Use tongs to take out the chicken and put it in a bowl, which should be kept warm. Now boil the remaining stock until only about 2/3 cup (160 ml) remains.
Put the remaining ginger and garlic in a blender with everything else except the cilantro. Pour the cooking liquid into the blender through a fine mesh sieve. Pour in any additional liquid from the chicken, then blend.
Once it is smooth, add salt if desired and pour the sauce over the chicken. Top with cilantro.
12 – Sriracha and Peanut Butter-Glazed Salmon
• 1 teaspoon (5 ml) minced fresh ginger
• 1 tablespoon (15 ml) rice vinegar
• 1 tablespoon (15 ml) fresh orange juice
• 1 heaping tablespoon (15 ml) Sriracha
• 1/4 cup (60 ml) chopped cilantro leaves
• 1/4 cup (60 ml) peanut butter
• 6 x 6-ounce (170 g each) salmon filets
• Juice from 1 lime
• Salt and pepper to taste
Set the oven to 450°F (230°C). Combine all the wet ingredients and cilantro in a bowl and mix together. Get out a baking sheet and line it with foil.
Set the salmon filets fresh-side up and season with salt and pepper. Scoop the glaze over the salmon to coat them. Place the baking sheet in the oven for 12 to 15 minutes.
They’re finished when they’re firm to the touch. Be sure to check every two minutes if the filets are not done after the initial test. Take out the filets and let them cool for a few minutes.
Plate the filets and serve with a pile of rice combined with green onions, lime zest, and cilantro.
13 – Ginger Creamed Tuna with Sesame-Crust
• 1 tablespoon (15 ml) Sriracha
• 2 tablespoon (30 ml) mirin
• 2 tablespoon (30 ml) dry white wine
• 1/4 cup (60 ml) rice vinegar
• 1/4 cup (60 ml) fresh orange juice
• 1/4 cup (60 ml) vegetable oil
• 1/2 cup (120 ml) thinly sliced peeled ginger
• 1/2 cup (120 ml) sesame seeds
• 6 x 6-ounce (170 g) 1-inch-thick (2.5 cm) tuna steaks
• 1-1/2 cup (360 ml) heavy cream
• 2 thinly sliced garlic cloves
• 1/2 small onion, finely chopped
• Salt and freshly ground pepper
Get out a sauce pan and set it on the stove. Over a medium heat, pour 2 tablespoons (30 ml) of oil. Toss in the ginger, onion, and garlic. Let them cook until all ingredients have softened.
Now toss in the vinegar, orange juice, mirin, wine, and Sriracha. Keep the mixture simmering. Once the liquid is nearly evaporated, pour in the cream and cut the heat in half. Cook for 15 more minutes then strain the sauce. Add salt and pepper. Keep the sauce warm.
Sprinkle salt and pepper on the tuna and season both sides with sesame seeds. Get out another skillet and add the last 2 tablespoons (30 ml) of oil. Lay the tuna in the skillet and cook over a higher heat, flipping the tuna once. The tuna is done when it appears medium-rare and the sesame seeds look browned.
Now cut the tuna into 1/3-inch (0.8 cm) thick slices and plate with ginger cream.
Brianne Heaton is a food enthusiast. She specializes in creating recipe cookbooks that are practical and enticing to the palate.
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