Looking for a unique Lotus Crack Sauce Recipe? Try our easy recipe.
Lotus Crack Sauce is a type of sauce that is commonly used in Chinese cuisine, particularly in Cantonese-style cooking. It is a sauce that is typically served as a condiment alongside seafood dishes, such as steamed fish or seafood dumplings.
The exact recipe for Lotus Crack Sauce can vary depending on the specific recipe or restaurant that is making it, but it typically contains a mixture of soy sauce, vinegar, sugar, garlic, and ginger, along with other ingredients like chili peppers, sesame oil, or oyster sauce. Some versions of the sauce may also include additional ingredients like hoisin sauce or black bean sauce.
The sauce is often served in a small dish or bowl alongside the seafood dish, and diners can dip their seafood into the sauce before eating. The sauce provides a savory, slightly sweet, and slightly sour flavor that complements the natural flavors of the seafood.
Meanwhile, this version of Lotus Crack Sauce has a unique twist with the addition of gochujang, a Korean chili paste that adds a slightly spicy and smoky flavor to the sauce. The combination of sweet, salty, sour, and spicy flavors in this sauce makes it a delicious complement to any seafood dish. Enjoy!
This easy-to-follow Lotus Crack Sauce recipe is perfect for adding a unique and flavorful twist to your seafood dishes. Follow our step-by-step instructions and serve it as a condiment alongside steamed fish, seafood dumplings, or seafood salad for a delicious and unique flavor.
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
- 1 tablespoon peanut oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 green onion, thinly sliced
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, minced garlic, sesame oil, peanut oil, and gochujang until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- When ready to serve, stir the sauce to combine and garnish with thinly sliced green onion.
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Recipe Tags: Lotus Crack Sauce, Lotus Crack Sauce Recipe, Lotus Seafood Sauce, Lotus Seafood Sauce Recipe, Recipe
- Steamed fish: One classic way to serve Lotus Crack Sauce is to pair it with steamed fish. Simply prepare your favorite type of fish, and serve it on a platter with the sauce on the side for dipping.
- Seafood dumplings: You can also serve Lotus Crack Sauce with seafood dumplings like shrimp or crab wontons. Simply steam or pan-fry the dumplings, and serve them with the sauce on the side.
- Seafood stir-fry: Another option is to use Lotus Crack Sauce as a finishing sauce for a seafood stir-fry. Cook your favorite seafood (like shrimp, scallops, or squid) with vegetables like bell peppers and snap peas, and then add the sauce to the pan and stir to coat everything in the flavorful sauce.
- Seafood salad: Lotus Crack Sauce can also be used as a dressing for a seafood salad. Toss together cooked shrimp, crabmeat, or lobster with greens like arugula or baby spinach, and then drizzle the sauce over the top for a tasty and healthy salad.
- Use quality ingredients: Since this sauce only contains a few ingredients, it’s important to use the best quality ingredients you can find. Look for soy sauce and rice vinegar that are naturally brewed, and try to use fresh ginger and garlic for the best flavor.
- Experiment with different sweeteners: While honey is a popular sweetener in Lotus Crack Sauce, you can also try using other sweeteners like brown sugar, maple syrup, or even fruit preserves to add a unique flavor to the sauce.
- Add different spices and seasonings: In addition to the ginger and garlic, you can add other spices and seasonings to the sauce to give it a unique flavor. Try adding a pinch of Chinese five-spice powder, a sprinkle of toasted sesame seeds, or a dash of Sichuan peppercorns to add a different dimension to the sauce.
- Adjust the spiciness to your liking: If you like your sauce spicier, you can increase the amount of gochujang or add some red pepper flakes. Conversely, if you prefer a milder sauce, you can reduce the amount of chili paste or omit it altogether.
- Let the sauce chill before serving: While you can serve the sauce right away, letting it chill in the refrigerator for at least 30 minutes or up to a few hours will allow the flavors to meld together and create a more complex taste.