This is a recipe I whip up all the time. I like to dip homemade dosas and idlis in it. The flavour is out of this world. In the past, I always made it with soy sauce and rice wine vinegar as I was taught the recipe. For this version I substituted Cocofina coconut amino for the soy sauce and Cocofina spicy coconut vinegar for the rice wine vinegar. There’s no going back now.
I prefer the less salty flavour of the Cocofina amino and the coconut vinegar works perfectly with this recipe too.
This time, I served the dressing with a traditional Chinese hot pot. Hot pot recipes are really becoming popular nowadays though I’ve been making mine since I was a kid. Traditionally, hot pots are served at the table. You heat the broth up and then serve a selection of raw meat, seafood and vegetables that are cooked in the hot stock. It’s a lot of fun and a real party piece. If you like the idea, you can purchase a hot pot tabletop cooker at most Chinese grocers. You could also use a normal tabletop stove.
Once your meat or seafood is cooked through to your liking, you can dip it in this dressing and/or a selection of other sauces.
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- 1 tablespoon tahini
- 3 tablespoons mayonnaise
- 1 tablespoons coconut amino
- 1 tablespoons sesame oil
- 1 tablespoons spicy coconut vinegar
- 1 tablespoon runny honey
- 1 teaspoon toasted sesame seeds
- Place all the ingredients in a bowl and stir it all up well.
- That’s it. You’re done. Now just fine something good to dip in it.
Disclaimer: Cocofina is a sponsor of my blog. I was paid to write this recipe. I love their coconut products! You can get more information about Cocofina and their coconut products here.