Double Dip
Photography by Aaron McLean.
Try this Asian-inspired dip with fresh spring rolls; kebabs of chicken, lamb, beef, pork or fish; barbecued prawns and scallops. Spoon over a little of the hoisin and lime sauce, then sprinkle with the coconut mixture.
INGREDIENTS
Dry: Toasted coconut and crisp shallots
4 tablespoons desiccated coconut
1 teaspoon brown sugar
finely grated zest 1 lime
½ teaspoon sea salt
chilli powder to taste
4 tablespoons crisp shallots
Wet: Hoisin and lime
½ cup hoisin sauce
1 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon sesame oil
METHOD
Dry: Put the coconut in a dry sauté pan and cook over a low heat, stirring constantly, until golden. Tip into a bowl and add the sugar, lime zest, salt and chilli powder. Use your fingertips to rub the ingredients together and infuse the flavours. Add the shallots and tip into a serving bowl.
Wet: Place the ingredients in a bowl and stir to combine.
Pantry note: Crispy shallots are available in packets at Asian food stores and good supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!