Best Green Sriracha Sauce Recipes

CRISPY FRIED GREEN BEANS W/SRIRACHA DIPPING SAUCE

Steps:

• Wash beans, snap tops off and pull off any strings. NOTE: I do not blot the beans dry.
• Set up three bowls or pans. Season flour with salt and pepper to taste and put in one pan. Beat egg and milk together in next pan until frothy. Combine panko, salt, pepper and all-purpose seasoning in 3rd pan.
• Heat oil in large skillet to 350 degrees. I use an electric skillet.
• Toss a few beans at a time in the flour mixture to coat; shake off excess flour.
• Dip green beans in egg mixture, coating well.
• Toss in panko bread crumbs coating well. Place on a cooling rack to air dry for about 5 minute.
• Fry in hot oil until a rich golden brown; drain on paper towels. Serve hot.
• SRIRACHA DIPPING SAUCE: Combine all ingredients. Serve with hot fried green beans.
• Try with a marinara sauce too...yum! Add a little Italian seasoning to the panko before battering for a litle extra Italian kick.

SPICY GREEN ONION PIGS IN A BLANKET WITH SRIRACHA DIPPING SAUCE

Steps:

• Heat oven to 250°F.
• Cook sausage links in skillet as directed on package.
• In large bowl, stir together Bisquick mix, milk and egg. Add chopped green onions and garlic powder, and mix until just combined.
• Heat 10-inch nonstick skillet over medium heat. Lightly grease if necessary. For each pancake, pour about 2 heaping tablespoonsful batter into hot skillet. Cook pancake until edges are dry and pancake is bubbly. Turn; cook until golden. Repeat with remaining batter, keeping finished pancakes on heatproof platter in warm oven.
• In medium bowl, stir mayonnaise, sour cream, and desired amount of Sriracha sauce. Store in refrigerator.
• Once the pancakes and sausage are done, place a piece of thinly sliced cheese on each pancake, and top with sausage link. Roll pancake around sausage, and secure with large toothpick. Keep warm, and serve with sauce.

GREEN SRIRACHA SAUCE

Steps:

• Put roughly a third of the coconut, chiles, garlic, ginger, turmeric, cilantro, Thai basil, mint, chives, lime leaves, and lemongrass in a blender. Add all of the oil, 1/2 cup of cold water, the lime juice, and the salt. Puree until smooth. (You may need to pulse the blender at first so the ingredients don't catch in the blender blades.).
• Depending on the size of your blender, you may be able to continue adding ingredients to the pureed sauce until all of the ingredients are used. If you need more space, pour half of the pureed sauce into a bowl and continue blending the remaining ingredients in batches, always using a little bit of the original sauce to start with.
• When all of the ingredients are blended smoothly, pour the sauce into a medium bowl and stir well. The sauce can be stored in an airtight container in the refrigerator for up to 3 days.