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Aaaaaaah
Shala My Lickem
http://www.youtube.com/watch?feature=endscreen&NR=1&v=USkIbCb-P_Q
Uploaded on May 15, 2011
Spring is definetely here so how about some fresh and crunchy spring rolls?! This dish is really an asian food classic and I hope you enjoy :)
List of ingredients:
http://platypusguitar.blogspot.com/20...
List of ingredients:
rice papers
rice noodles
cooked shrimp
green onion
lettuce
soy bean sprouts
carrots
cilantro
cucumber
Peanut Sauce:
1/2 cup peanut butter
1/4 cup water
1 tbsp hoisin
1 tbsp sriracha
List of ingredients:
http://platypusguitar.blogspot.com/20...
List of ingredients:
rice papers
rice noodles
cooked shrimp
green onion
lettuce
soy bean sprouts
carrots
cilantro
cucumber
Peanut Sauce:
1/2 cup peanut butter
1/4 cup water
1 tbsp hoisin
1 tbsp sriracha
http://en.wikipedia.org/wiki/Sriracha_sauce
This article is about Sriracha sauce as a general product. For the specific product by Huy Fong Foods, see Sriracha sauce (Huy Fong Foods). For other uses, see Si Racha (disambiguation).
 Sriracha (red sauce on the left) used as a topping for phở] | |
| Heat |  Medium |
|---|---|
| Scoville scale | 1,000-2,500 |
Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː.rāː.tɕʰāː]) is a type of hot sauce, named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants.[1] It is a paste of chili peppers, distilled vinegar, garlic, sugar, and salt,[2] and comes in at 2,000 scoville units, or less than half that of jalapeño peppers.[3]
In Thailand the sauce is most often called sot Siracha (Thai: ซอสศรีราชา) and only sometimes nam phrik Siracha (Thai: น้ำพริกศรีราชา). Traditional Thai Sriracha sauce tends to be tangier, sweeter, and runnier in texture than non-Thai versions.[citation needed] Non-Thai sauces are different in flavor, color, and texture from Thai versions.
In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, Sriracha appears as a condiment for phở, fried noodles, a topping for spring rolls (Chả giò), and in sauces.
Within the United States, Sriracha sauce is most commonly associated with the version produced by Huy Fong Foods, colloquially known as "rooster sauce"[1] or "cock sauce".[4]
the juice from 1 limesesame seeds and cilantro for decoration
