Best Firecracker Sauce Recipes

FIRECRACKER SAUCE

Steps:

• Combine the zest and the juice of the orange with all the ingredients except the seeds in a bowl and mix well.
• Toss the sesame, cumin and fennel seeds together in a saucepan with no oil and cook on high heat for a few minutes (the seeds will pop and brown).
• Toss the toasted seeds into the sauce.
• Let the firecracker sauce stand for at least two hours before serving.

FIRECRACKER SHRIMP WITH SWEET CHILI SAUCE

Steps:

• 1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes. 2. Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. Seal with cornstarch paste. 3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.

FIRECRACKER SAUCE

Steps:

• Mix all ingredients in a bowl.
• Bottle and refrigerate overnight before use.

FIRECRACKER BURGERS WITH COOLING LIME SAUCE

Steps:

• 1) Combine Ground Beef and seasoning ingredients in large bowl, mixing lightly but thoroughly. Shape into six 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. 2) Meanwhile, combine sauce ingredients in small bowl; set aside. 3) Spread sauce on cut sides of rolls. Place one burger on bottom half of each roll; top evenly with watercress. Close sandwiches. Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

FIRECRACKER BURGERS WITH COOLING LIME SAUCE

Steps:

• Preheat grill to medium heat or prepare coals.
• Combine ground beef and curry, jerk seasoning and 1 tsp salt in large bowl, mixing lightly but thoroughly. Shape into four 3/4- inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes to medium heat (160 degrees F) until no pink color remains, turning once.
• Meanwhile combine mayonnaise, yogurt, lime juice, lime peel and 1/4 salt in small bowl; set aside. Spread sauce on cut sides of rolls. Place one burger on bottom half of each roll; top evenly with mixed greens. Close sandwiches.

FIRECRACKER BURGERS WITH COOLING LIME SAUCE

Steps:

• Combine Ground Beef and seasoning ingredients in large bowl, mixing lightly but thoroughly. Shape into six 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees F, turning occasionally.
• Meanwhile, combine sauce ingredients in small bowl; set aside.
• Spread sauce on cut sides of rolls. Place one burger on bottom half of each roll; top evenly with watercress. Close sandwiches.

FIRECRACKER SHRIMP WITH SWEET CHILI SAUCE RECIPE

Steps:

• Nick the shrimp a few times along the inside of their curve to help them stay straight.
• Marinate the shrimp in the sweet chili sauce, soy sauce, sesame oil, garlic and ginger in the fridge for 20 minutes.
• Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper with a mixture of the water and the cornstarch.
• Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.

FIRECRACKER SHRIMP WITH CRANPOTLE DIPPING SAUCE

Steps:

• For sauce, place the first eight ingredients in a blender; cover and blend for 30 seconds or until smooth. Transfer to a small bowl; cover and refrigerate until serving., Cut each bacon strip in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Wrap a piece of bacon around each shrimp; thread onto metal or soaked wooden skewers., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and bacon is crisp. Serve with dipping sauce.

FIRECRACKER BBQ SAUCE RECIPE

Steps:

• In a small bowl, combine chili sauce, soy sauce, sweet soy sauce, Sirarcha, honey, vinegar and ginger. Mix well and set aside until ready for use.

FIRECRACKER SHRIMP WITH CRANPOTLE DIPPING SAUCE RECIPE

Steps:

• For sauce, place the first eight ingredients in a blender; cover and blend for 30 seconds or until smooth. Transfer to a small bowl; cover and refrigerate until serving.
• Cut each bacon strip in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Wrap a piece of bacon around each shrimp; thread onto metal or soaked wooden skewers.
• Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and bacon is crisp. Serve with dipping sauce. Yield: 20 appetizers (1 cup sauce).