Lotus Seafood Sauce Recipe

I’m always looking for new and tasty sauces. I discovered Lotus Seafood Sauce, which has elevated my seafood meals.

It’s unique. It’s sweet, briny, tangy, and spicy. It’s marinated shrimp spears, dipped crab cakes, and glazed grilled salmon. Lotus Seafood Sauce has elevated every meal.

How to Make Lotus Seafood Sauce

This sauce is loved by many. My chef buddy told me that Lotus Seafood Sauce is a secret ingredient used in many high-end seafood dishes. That’s how I realized I’d found something unique.

I’ll show you how to make Lotus Seafood Sauce in this post, along with some tips for using it to elevate your seafood meals. You’ll marvel at how you lived without this sauce after trying it.

Lotus Seafood Sauce Ingredients

1/2 cup soy sauce
1/4 cup rice vinegar

1/4 cup honey
1 tablespoon sesame oil
2 cloves garlic, minced

1 tablespoon grated ginger
1/4 teaspoon red pepper flakes
1/4 cup chopped scallions

1 tablespoon cornstarch
2 tablespoons water

Step-by-Step Instructions To Make Lotus Seafood Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes.

Heat the mixture in a small saucepan over medium heat, stirring occasionally, until it comes to a simmer.

Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it has thickened slightly.

Stir in the chopped scallions and let the sauce cool to room temperature.

In a separate bowl, whisk together the cornstarch and water until the cornstarch has dissolved.

Slowly pour the cornstarch mixture into the saucepan with the Lotus Seafood Sauce, stirring constantly, until the sauce has thickened to your desired consistency.

Let the sauce cool completely before serving.

Can I make Lotus Seafood Sauce ahead of time?

Yes, you can make Lotus Seafood Sauce ahead of time and store it in an airtight container in the refrigerator for up to a week. Just be sure to give it a good stir before using it, as it may thicken slightly in the fridge.

Can I adjust the spiciness of Lotus Seafood Sauce?

Yes, you can adjust the spiciness of Lotus Seafood Sauce by adding more or less red pepper flakes. If you prefer a milder sauce, you can omit the red pepper flakes altogether.

How to use Lotus Seafood Sauce in Cooking?

Lotus Seafood Sauce can flavor seafood before heating. Simply coat your fish in the sauce and marinate in the fridge for at least an hour (or overnight for a stronger flavor) before cooking.

Lotus fish Sauce glazes grilled or broiled fish. To end, brush it on.

Lotus Seafood Sauce complements shrimp, crab cakes, and squid. Sushi and spring rolls can be dipped in it.

Umami-rich Lotus Seafood Sauce enhances stir-fries. Just add it to your seafood and veggies in the last few minutes.

Lotus Seafood Sauce enhances salad dressings.

Lotus Seafood Sauce complements seafood sandwiches, rolls, and tacos. Pour or spread it.

Lotus Seafood Sauce Variations

Spicy Lotus Seafood Sauce: If you like your sauces with a bit of heat, add some chili flakes, sriracha, or diced jalapenos to your Lotus Seafood Sauce.

Citrusy Lotus Seafood Sauce: Add some lime or lemon juice to your sauce for a tangy twist.

Ginger Lotus Seafood Sauce: Grate some fresh ginger into your sauce for a zesty kick.

Honey Lotus Seafood Sauce: For a sweeter sauce, add a bit of honey or brown sugar to your Lotus Seafood Sauce.

Herb-infused Lotus Seafood Sauce: Add some chopped herbs like cilantro, basil, or mint to your sauce for an herbaceous flavor.

Garlic Lotus Seafood Sauce: Add some minced garlic to your sauce for a delicious garlicky flavor.

Teriyaki-style Lotus Seafood Sauce: Add some mirin, sake, or rice vinegar to your sauce for a Japanese-inspired teriyaki flavor.

How To Store Lotus Seafood Sauce?

Refrigerate Lotus Seafood Sauce in an airtight jar. Refrigerated sauce lasts two weeks.

Lotus Seafood Sauce includes salty soy sauce, which thickens over time. Add water or rice vinegar if your sauce thickens.

You can freeze a big batch of Lotus Seafood Sauce to use later. Freeze the sauce for three months in a freezer-safe jar. Thaw the sauce before using.