Asian Spicy Lime, Ginger, & Soy Dipping Sauce

A tasty companion for many Asian dishes

Asian Spicy Dipping Sauce

I mentioned this dipping sauce in my previous post about Asian Turkey Lettuce Wraps. It has a spicy, tangy flavor, is easy to make, and oh-so-versatile. It's based on a recipe from Rachel Ray's Magazine. She recommends it with her Asian meatballs. I use it in all kinds of ways. Here are some ways I've used this yummy sauce:

  • A dip or drizzle for my Asian Turkey Lettuce Wraps. 
  • A dip for pot stickers or dumplings.
  • A dip for spring rolls.
  • A marinade for grilled or stir-fried meat.
  • A base sauce for stir-fries and fried rice.

It's a snap to make. Here's how.

Step-by-step photos for making
Asian Spicy Lime & Ginger Dipping Sauce

Step 1. Assemble the ingredients: jalapeno pepper (or substitute crushed dried hot chili peppers), ginger, limes, tamari or soy sauce, honey


Step 2. Peel and grate the ginger. I use a Microplane.

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Step 3. Cut half a jalapeno into thin slices. Then dice it. I like it spicy, so I leave in the seeds and membrane. For a milder version, remove seeds and membranes before cutting. (I recommend wearing plastic gloves when handling hot peppers.) You can substitute crushed dried hot chiles, if you prefer.

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Step 4. Juice the limes. I use one of these lime squeezer gizmos.

Step 5. Combine all of the ingredients and stir. Sometimes I throw a minced garlic clove in there, too.

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Done! Let it chill for an hour or two for better flavor. If it tastes too salty, add another dash of honey. It will keep for a few days in the fridge.



Serving suggestions:

1. On a condiment tray to accompany an Asian meal. Here it's paired with chopped peanuts, cilantro, sriracha sauce, and peanut sauce. 

Click to view & print Asian Peanut Sauce recipe



2. With Asian Turkey Lettuce Wraps. Dunk your lettuce wraps as you eat, or drizzle on the sauce. Either way, have napkins nearby. It's messy--but in a good, delicious, running-down-your-chin way!

Click to view & print Asian Turkey Lettuce Wraps recipe



3. With pot stickers, Chinese dumplings, or spring rolls. Dunk or drizzle on the spicy sauce. Pot stickers are one of my favorite things, and this sauce puts them over the top. I can make a whole meal of them. I prepare pot stickers 2 ways:

  • Using frozen chicken pot stickers from Trader Joe's (pictured below)--they're delicious.
  • Making pot stickers from scratch using this recipe from Fine Cooking. They take awhile to make, but they're fantastic. I've made the shrimp/pork combination, and with pork only. Both delish. I use store-bought wonton wrappers instead of making the dough--much easier and faster that way.

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4. As a marinade for grilled or stir fried meat. Here's a chicken breast marinating in the sauce. Let's face it, there are few things less appetizing than raw chicken. It may not be pretty, but it does make the chicken taste great! Let it marinate for at least 30 min, and up to several hours. I've also used the marinade on flank steak, grilled it, and sliced it real thin. Yum.



5. Add to stir-fries and fried rice. I don't have photos of these, but I often will add some of this sauce to these dishes for a flavor boost. 

Like I said, it's a versatile sauce. What would you use it for?

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Make it a yummy day!

Link directly to this recipe Print this recipe
Asian Spicy Lime & Ginger Dipping Sauce
By Monica              Servings: makes 3/4 cup
  • 1/2 jalapeno pepper, minced (may substitute 1 teaspoon crushed dried hot chiles)
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove, minced (optional; recommended if using this sauce for a meat marinade)
  • juice from 2 limes
  • 1/3 cup tamari or soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon water
Mix all ingredients and chill in fridge for 1-2 hours. If it tastes too salty, add another dash of honey.

A dip for Asian Turkey Lettuce Wraps (see recipe at
A dip for pot stickers or dumplings.
A dip for spring rolls.
A marinade for grilled or stir-fried meat.
A flavor boost for stir-fries and fried rice.
Print this Recipe   Share this Recipe

Posted on Sunday, June 5th, 2011

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