Here's a link to sample pages of the Sriracha Cookbook by the publisher. It contains several reciepes:
And another online preview of the book on Google Books, with more pages to view:
It's not a recipe proper, but back in the day, which was a recent as last winter, I always liked a big huge splash o' the red with a tot of vinegar and white pepper in my ramen noodles. Instant hot n sour soup, for cheeeeeep, and nobody had to go out into the rain. This is also great with a beaten egg and some scallions and sesame oil or seeds stirred in at the last....
Also not properly qualified as a recipe, but completely addictive: is coco milk mixed with a splash of lime juice and sriracha to taste, used to sauce fried prawns in tempura batter.
i love it or on deviled eggs, cottage cheese, meat loaf, turkey or chicken burgers, white sauce for fish tacos, cilantro slaw, baked potatoes, simple stir-fried veggies...and yes, it ends up in many of the sauces & dishes i make, but there are so many that my head is spinning trying to think of just one :)
My family has two favorites: one with chicken & one with bacon
Srirachi Baked Boneless Chicken
Combine 4 oz srirachi, 4 oz honey, 2 tbl margarine in a small pan and warm just until the margarine melts. Coat boneless chicken breast in the sauce and then coat with panko crumbs. Spray a rimmed baking sheet or pan with vegetable spray and bake the chicken at 400 for about 20 -30 mins depending on the thickness of the chicken.
coat a rimmed baking sheet with aluminum foil and lay out the bacon slices. Use a pastry brush to brush a good layer of srirachi on each slice of bacon. Sprinkle dark brown sugar on the bacon and bake in the oven at 375 for about 20-30 mins until crisp. The combination of the heat, salt from the bacon and sweet from the carmelized brown sugar is addictive.
I use this sauce on rice, noodles, pot stickers, etc.
Thai Peanut Dipping Sauce
4 Tbs peanut butter
2 Tbs vegetable oil
4 Tbs soy sauce
4 Tbs granulated sugar
4 tsp distilled white vinegar
1 tsp sesame oil
2 tsp sriracha sauce
1/4 tsp ground coriander
Mix ingredients well. Serve over pot stickers, steamed
rice, Asian Noodles etc.
Equal parts Kraft mayo and Mae Ploy sweet chili sauce and 1/2 part srirscha. Mix and add lime juice if feeling different.
It;s the same sauce used to toss the fried bang bang shrimp in at Bone Fish Grille, but I also use to top sushi and dip sweet potato fries in.
Decadent, but heavenly.
I use it in just about anything I make that is remotely Asian, but my favorite simple recipe is this:
Heat a generous amount (2-3 T) of bacon grease in a 12" cast iron skillet until hot. Add 1 lb or so of fresh trimmed green beans, season with salt and saute over highish heat until brown and blistered. Toss with 2T (or more if you like them really spicy) of Sriracha and serve. Somehow the Sriracha and bacon grease combine to make a sauce that is WAY more than the sum of its parts.