Sweet and spicy Asian dipping sauce and green onion sesame seed flatbreads
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Nutritional value per serving:
Serving size: 1 of 10
Calories 243, total fat 7 G., saturated fats 1 G., proteins 15 G., carbohydrates 27 G., fiber 2 G., cholesterol 96 mg, sodium 977 mg, sugar 2 G.
Serving size: 1 of 10
Calories 243, total fat 7 G., saturated fats 1 G., proteins 15 G., carbohydrates 27 G., fiber 2 G., cholesterol 96 mg, sodium 977 mg, sugar 2 G.
To make these delicious green onion and sesame flatbreads, use store-bought pizza dough, and consider half the work done. Pan-fry the flatbreads until golden and crispy. Serve with a sweet and spicy dipping sauce alongside poached shrimp. This sauce also goes great with dumplings, spring rolls, or even fried chicken fingers. It's easy to make and requires no cooking. Simply let it sit for a richer flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tbsp. l. rice vinegar
- 1 Fresno or jalapeño, half minced and the other half thinly sliced
- 3 tsp. dark sesame oil
- 2 tablespoons sesame seeds
- 1 bunch green onions, finely chopped
- 450 g ready-made pizza dough, room temperature
- Premium flour for working with dough
- 0.5 tsp coarse salt
- 2 tbsp. l. rapeseed oil (canola)
- 450 g of cooked peeled shrimp, for serving
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Cooking the dish according to the recipe:
- In a small bowl, combine the chili sauce, soy sauce, vinegar, crushed chili, 2 teaspoons sesame oil, and 1 tablespoon water. Pour into a small serving bowl and top with the thinly sliced chili. Set aside and let sit for the flavors to meld.
Meanwhile, prepare the flatbread:
Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, for about 3 minutes. Transfer to a small bowl and set the skillet aside. Add the green onions and the remaining 1 teaspoon of sesame oil to the bowl and set aside. Roll the dough out on a lightly floured work surface to a thickness of about 0.3 cm. Sprinkle with the green onions, season with salt, and fold in half like a book. Press the halves together with your fingers, then roll the dough out again to a thickness of about 0.3 cm. Divide the dough into 6 equal pieces. Stretch and roll each piece out very thinly, pinching the edges together to prevent the filling from oozing out. When the dough is thin enough, you will be able to see the filling through it. The dough should be 7-8 inches in diameter and does not have to be perfectly round.- Heat 1/2 tablespoon oil in the same skillet over medium-high heat. Once hot, add one tortilla and cook, turning once, until browned and cooked through, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining tortillas, adding more oil as needed to just lightly coat the bottom of the pan, and reducing the heat if the tortillas begin to burn too much. Cut the tortillas into pieces and serve with the sauce and poached shrimp.
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