Best 2 Spicy Sour Dressing Recipes

Are you looking for a culinary adventure that tantalizes your taste buds with a delectable blend of spicy and sour flavors? If so, look no further than "Spicy Sour Dressing", a versatile condiment that adds a zesty kick to a variety of dishes. Whether you prefer the fiery intensity of chili peppers, the tangy brightness of citrus, or the subtle warmth of spices, this dressing offers a spectrum of flavors that will elevate your cooking repertoire. Get ready to embark on a journey of culinary delight as we explore the secrets behind crafting the perfect Spicy Sour Dressing.

Here are our top 2 tried and tested recipes!

FRIED SQUID, PAPAYA, AND FRISéE SALAD WITH SPICY-SOUR DRESSING

Fried Squid, Papaya, and Frisée Salad with Spicy-Sour Dressing image

Provided by Jean Georges Vongerichten

Categories Salad Fish Ginger Appetizer Fry Papaya Squid Engagement Party Potluck Bon Appétit Pescatarian

Yield Makes 6 small plates

Number Of Ingredients 18

Ingredients

Squid and Batter:
1 1/2 pounds frozen cleaned small squid (bodies and tentacles), thawed, drained, or 1 pound fresh
1 1/2 cups all purpose flour, divided
1 1/2 cups rice flour,* divided
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon peanut oil
1 teaspoon sugar
1 1/4 cups (or more) water
Vegetable oil (for deep-frying)
Salad:
4 cups (about 2 heads) frisée lettuce
2 cups 1/2-inch cubes peeled seeded fresh papaya
1/2 cup whole roasted salted cashews
6 fresh water chestnuts, peeled, thinly sliced into rounds
1/3 cup thin strips peeled fresh ginger
Spicy-Sour Dressing
Toasted sesame seeds

Steps:

For squid and batter:
Cut squid bodies into 1/2-inch-thick rounds. Place all squid in large sieve set over bowl. Refrigerate at least 1 hour to drain well.
Place 1 cup flour, 1 cup rice flour, soy sauce, vinegar, peanut oil, and sugar in large bowl. Gradually add 1 1/4 cups water, whisking until batter is smooth. If necessary, whisk in more water by teaspoonfuls until batter reaches heavy cream consistency. Let batter stand at least 1 hour and up to 3 hours at room temperature, whisking occasionally.
Mix remaining 1/2 cup flour and 1/2 cup rice flour in large bowl. Add squid. Toss until squid is coated, separating pieces. Turn mixture into another sieve and shake off excess flour. Sprinkle squid generously with salt, tossing in sieve. Mix coated squid into batter.
Pour oil into heavy large saucepan to depth of 1 1/2 inches. Attach clip-on deep-fry thermometer and heat oil over medium-high heat to 350°F to 360°F. Working in batches and stirring often with tongs to separate pieces, drop squid into oil. Fry until crisp and brown, about 4 minutes per batch. Using slotted spoon, transfer squid to paper towels. Sprinkle with salt and pepper.
For salad:
Combine frisée, papaya, cashews, water chestnuts, and ginger in large bowl. Add enough dressing to coat lightly. Divide salad among plates, mounding in center.
Pile squid atop salad on each plate. Sprinkle with sesame seeds. Serve, passing remaining dressing separately.
*Available at some supermarkets, specialty foods stores, and natural foods stores.

SPICY-SOUR DRESSING

Spicy-Sour Dressing image

Provided by Jean Georges Vongerichten

Categories Sauce Garlic Pepper Quick & Easy Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 8

Ingredients

1 tablespoon grapeseed oil or vegetable oil
3 garlic cloves, thinly sliced
1/4 cup 1/8-inch cubes peeled carrot
1/4 cup 1/8-inch cubes red bell pepper
7 tablespoons unseasoned rice vinegar
5 tablespoons fresh lime juice
1/4 cup (packed) golden brown sugar
1 tablespoon chili oil*

Steps:

Heat grapeseed oil in heavy medium skillet over medium-high heat. Add garlic and sauté until golden, about 2 minutes. Add carrot and bell pepper; sauté 2 minutes. Add vinegar, lime juice, and sugar. Bring to boil, stirring until sugar dissolves. Remove from heat and cool. Transfer dressing to blender; add chili oil. Blend until smooth. Season to taste with salt. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)
*Available in the Asian foods section of some supermarkets and at Asian markets.

Tips:

Make sure to use fresh ingredients for the best flavor.
Adjust the amount of chili paste to your desired level of spiciness.
If you don't have fish sauce, you can substitute soy sauce or tamari.
Feel free to add other ingredients to your dressing, such as chopped peanuts, cilantro, or green onions.
Store the dressing in a sealed container in the refrigerator for up to 2 weeks.

Conclusion:

Spicy sour dressing is a versatile condiment that can be used on a variety of dishes. It is especially popular in Thai and Vietnamese cuisine, but it can also be used to add flavor to salads, grilled meats, and roasted vegetables. The dressing is easy to make and can be tailored to your own taste preferences. So next time you're looking for a way to add some excitement to your meal, give spicy sour dressing a try.