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Sesame chilli lime sauce served
Zingy Asian-style dressing with fresh chilli rings

Zesty chilli & lime dressing

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This sauce evokes the flavours of Thai cuisine: salty, sour, sweet and spicy all at once. This four-way balance is the foundation of Asian gastronomy. A light, oil-free (only the taste of sesame oil is in it) alternative to heavy sauces. The freshness of lime 'cuts through' fatty foods, making it excellent for grilled pork neck or salmon.
🕒 Prep Time 10 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Small jar (for shaking)
  • Grater
  • Citrus squeezer

Allergen Information

⚠️ Soya
⚠️ Sesame
⚠️ Gluten

Instructions

1 ✓

Toast the sesame seeds in a dry frying pan.

Tip: Only until golden brown; if they blacken, they become bitter.
2 ✓

Halve the chilli, scrape out the seeds (if you don't want it very hot), and cut into hair-thin strips or dice.

Tip: The strength of the chilli is in the seed core. Use rubber gloves, or don't touch your eyes afterwards!
3 ✓

In a small bowl (or jar), mix the lime juice, honey and soy sauce until the honey dissolves.

Tip: Honey dissolves with more difficulty in an acidic medium, be patient.
4 ✓

Add the sesame oil, garlic, ginger, chilli and the sesame seeds. Shake or mix thoroughly.

Tip: Sesame oil has a very intense flavour, so we use it as a spice, not as a frying oil.
5 ✓

Let it stand in the fridge for 10 minutes before serving.

Tip: The flavours need a little time to 'make friends'.

Recipe FAQ

It became too sour due to the lime.
The acidity of limes varies. Add a little more honey or sugar to restore the balance.
How long does it keep?
Up to a week in the fridge; in fact, the flavours truly come together after 1-2 days.

Ingredients

  • 3 pcs Juice of 3 limes
  • 1 pc Fresh chilli
  • 2 tbsp Toasted sesame oil
  • 1 tbsp Soy sauce
  • 1 tbsp Honey
  • 1 tsp Grated garlic
  • 1 tbsp Toasted sesame seeds
  • 1 pinch Ground ginger (or fresh grated)