Hey, hot stuff! Do you sriracha-cha?
Phaedrus posted an interesting link about sriracha in Food & Media which had some recipe ideas that piqued my curiosity--how are YOU using sriracha?
I'm drawn to the idea of using it in egg batter (from the article), thinking this may be the level of spiciness I seek next time I make my own crab cakes.
The "blend of mayonnaise, Huy Fong sriracha and condensed milk" in the article is also appealing.
I used sriracha yesterday in the simplest avocado soup ever. Mmmmmmmm!
I've gotten into the habit of making spicy tartar sauce with it. Very addictive.
I love it squirted onto a cut up avocado with a squeeze of lime (and maybe some onion or grape tomatoes if I have 'em handy) for a lazy woman's guac.
Their chili garlic sauce is a favorite, too:
So, what are YOU doing with this very versatile condiment?
So many uses, but if you really want to spice up your tuna salad, give a good squirt to the tuna salad. It is perfect.
I use it mostly to spice up dishes, if fresh chilies are not available for some strange reason. I also add it liberally to dishes in Chinese restos where ordering them "spicy" apparently wasn't clear enough '-)
I discovered the sriracha sauce with the red top last year at an Asian store in Berlin, and it is so damn hot I barely made a dent in it over the summer. Good stuff!
I love this stuff too, but was wondering if anyone else has the problem of the sauce "leaking" out the green cap? I seem to end up with the stuff all over the lid and the bottle no matter what I do.