Sweet-and-Spicy Asian Dipping Sauce with Sesame-Sca

Name: Sweet-and-Spicy Asian Dipping Sauce with Sesame-Scallion Flatbread and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sweet chili sauce; 2 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 1 red Fresno or jalapeno chile pepper, half minced, half thinly sliced; 3 teaspoons toasted (dark) sesame oil; 2 tablespoons sesame seeds; 1 bunch scallions, white and green parts, finely chopped; 1 pound prepared pizza dough, at room temperature; All-purpose flour, for rolling; 1/2 teaspoon kosher salt; 2 tablespoons canola oil; 1 pound peeled, cooked shrimp, for dipping; Copyright 2012 Television Food Network, G.P. All rights reserved.

Servings: persons

1/4 cup sweet chili sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 red Fresno or jalapeno chile pepper, half minced, half thinly sliced
3 teaspoons toasted (dark) sesame oil
2 tablespoons sesame seeds
1 bunch scallions, white and green parts, finely chopped
1 pound prepared pizza dough, at room temperature
All-purpose flour, for rolling
1/2 teaspoon kosher salt
2 tablespoons canola oil
1 pound peeled, cooked shrimp, for dipping
Copyright 2012 Television Food Network, G.P. All rights reserved.

1
Stir together the chili sauce, soy sauce, vinegar, the minced chile pepper, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl.
2
Pour into a small serving bowl and top with the sliced chile pepper.
3
Set aside to let the flavors blend while making the flatbread.
4
Heat a medium nonstick skillet over medium heat and add the sesame seeds.
5
Cook, stirring, until toasted, about 3 minutes.
6
Pour into a small bowl.
7
Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside.
8
Roll the dough out on a lightly floured surface until it is about 1/8-inch thick.
9
Sprinkle with the scallion mixture and salt and fold in half like a book.
10
Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick.
11
Cut the dough into 6 equal pieces.
12
Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out.
13
You should be able to see the filling through the dough when it is thin enough and the pieces should be 7 to 8 inches in diameter, although they need not be round.
14
Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet the sesame seeds cooked in.
15
When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side.
16
Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through.
17
Cut the flatbreads into pieces and serve with the dip and cooked shrimp.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup sweet chili sauce, 2 tablespoons soy sauce, 2 tablespoons rice wine vinegar, 1 red Fresno or jalapeno chile pepper, half minced, half thinly sliced, and more.

Yes, Sweet-and-Spicy Asian Dipping Sauce with Sesame-Scallion Flatbread and Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet-and-Spicy Asian Dipping Sauce with Sesame-Scallion Flatbread and Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions