Coconut, lime, cilantro sauce

medtran49

Well-known member
Gold Site Supporter
We've used this as a dipping/drizzling sauce for spring or egg rolls, coconut shrimp, and now a marinade/sauce for wings. It would also be good as a sauce for steamed mussels.

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Basic sauce recipe

2 ounces vegetable oil
1/2-ounce garlic, chopped
1-ounce shallot or sweet onion, chopped
1-ounce lemon grass, chopped, or about 1 inch of paste
1-ounce ginger, chopped
4 ounces sushi/rice vinegar
1-ounce mirin
8 ounces coconut milk
1/4 tsp Fish sauce, or to taste
1 teaspoon sambal, sriracha, garlic-chili condiment
1/8 bunch cilantro/coriander, chopped fine, reserve stems if using as a marinade
2 limes, juiced
Zest of 1 lime
Salt

Pour the oil into a small saucepan and heat over medium until hot. Add the garlic, shallot, lemon grass if using fresh, and ginger. Cook until shallot is transparent. Add the vinegar and mirin to deglaze and cook until reduced by half. If using lemongrass paste, add with mirin/vinegar. Add the coconut milk and a good pinch of salt, and cook until thick and reduced by half. Remove from heat and cool to room temperature. Once cool, strain through a fine mesh colander, stirring and pressing to get as much liquid out as possible. Add remaining ingredients, mix thoroughly and let sit for at least 10 minutes.

Chicken wing marinade/sauce

Add cilantro stems when you add the mirin/vinegar. Do NOT add cilantro leaves after straining, keep for later.

Prepare your wings by cutting at joints and discarding tips if desired.

Place wings and all of sauce/marinade in a large plastic bag or dish, turning to thoroughly coat wings. Refrigerate and marinate for at least 4 hours, up to 8 hours, turning at least once.

Preheat oven to 375 F. Line a rimmed sheet pan with foil and place a rack over it. Spray rack with cooking oil. Remove wings from marinade, allowing excess to drip off, and place on rack.

Place remaining sauce/marinade in a small saucepan and bring to a boil over medium high heat, reducing to medium once boiling and cook for about 5 minutes, stirring frequently. Remove from heat and allow to cool.

Bake wings for 12 minutes, turn wings and drizzle with some of the sauce/marinade and bake for another 12 minutes. Increase heat to 425 and move oven rack to upper third space. Turn wings again and drizzle with more of the sauce/marinade and bake for another 12 minutes, flip and cook for 5 minutes more.

Add about 1/3 of the chopped cilantro to remaining sauce/marinade.

Remove wings to serving platter, drizzle remaining sauce/marinade over wings and sprinkle remaining cilantro over them. Serve.

Note: Our wings were pretty good size so adjust cooking times depending on size of your wings.
 

QSis

Grill Master
Staff member
Gold Site Supporter
We've used this as a dipping/drizzling sauce for spring or egg rolls, coconut shrimp, and now a marinade/sauce for wings. It would also be good as a sauce for steamed mussels.

View attachment 58131

Basic sauce recipe

2 ounces vegetable oil
1/2-ounce garlic, chopped
1-ounce shallot or sweet onion, chopped
1-ounce lemon grass, chopped, or about 1 inch of paste
1-ounce ginger, chopped
4 ounces sushi/rice vinegar
1-ounce mirin
8 ounces coconut milk
1/4 tsp Fish sauce, or to taste
1 teaspoon sambal, sriracha, garlic-chili condiment
1/8 bunch cilantro/coriander, chopped fine, reserve stems if using as a marinade
2 limes, juiced
Zest of 1 lime
Salt

Pour the oil into a small saucepan and heat over medium until hot. Add the garlic, shallot, lemon grass if using fresh, and ginger. Cook until shallot is transparent. Add the vinegar and mirin to deglaze and cook until reduced by half. If using lemongrass paste, add with mirin/vinegar. Add the coconut milk and a good pinch of salt, and cook until thick and reduced by half. Remove from heat and cool to room temperature. Once cool, strain through a fine mesh colander, stirring and pressing to get as much liquid out as possible. Add remaining ingredients, mix thoroughly and let sit for at least 10 minutes.

Chicken wing marinade/sauce

Add cilantro stems when you add the mirin/vinegar. Do NOT add cilantro leaves after straining, keep for later.

Prepare your wings by cutting at joints and discarding tips if desired.

Place wings and all of sauce/marinade in a large plastic bag or dish, turning to thoroughly coat wings. Refrigerate and marinate for at least 4 hours, up to 8 hours, turning at least once.

Preheat oven to 375 F. Line a rimmed sheet pan with foil and place a rack over it. Spray rack with cooking oil. Remove wings from marinade, allowing excess to drip off, and place on rack.

Place remaining sauce/marinade in a small saucepan and bring to a boil over medium high heat, reducing to medium once boiling and cook for about 5 minutes, stirring frequently. Remove from heat and allow to cool.

Bake wings for 12 minutes, turn wings and drizzle with some of the sauce/marinade and bake for another 12 minutes. Increase heat to 425 and move oven rack to upper third space. Turn wings again and drizzle with more of the sauce/marinade and bake for another 12 minutes, flip and cook for 5 minutes more.

Add about 1/3 of the chopped cilantro to remaining sauce/marinade.

Remove wings to serving platter, drizzle remaining sauce/marinade over wings and sprinkle remaining cilantro over them. Serve.

Note: Our wings were pretty good size so adjust cooking times depending on size of your wings.

Excellent! Thank you, Karen!

Lee
 
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