Strawberry Ponzu

Ingredients Weight Measure
Soy sauce 3 Tbsp.
Orange juice, fresh 2 Tbsp.
Lime juice, fresh 2 Tbsp.
Lemon juice, fresh 2 Tbsp.
Agave nectar 2 Tbsp.
Rice wine vinegar 2 Tbsp.
Ponzu citrus sauce 2 Tbsp.
Dark brown sugar 1 Tbsp.
TABASCO® brand Original Red Sauce 2 tsp.
Star anise 2 ea.
Fresh strawberry puree 1 cup

Strawberry Chili Glaze

Ingredients Weight Measure
TABASCO® brand SWEET & Spicy Pepper Sauce 1/4 cup
Winter strawberry puree 1/4 cup

Pot Stickers

Ingredients Weight Measure
Soy sauce 1-3/4 Tbsp.
TABASCO® brand Garlic Pepper Sauce, optional 2 Tbsp.
Cornstarch 2 Tbsp.
Mayport shrimp, peeled, deveined and divided 1 lb.
Fresh ginger, grated 2 tsp.
Kosher salt 1 tsp.
Florida winter strawberries, medium 3 ea.
Water chestnuts 3 Tbsp.
Fresh parsley 1 Tbsp.
Wonton wrappers 40 ea.
Vegetable oil 2 oz.
Green onions, chopped, for garnish 2 Tbsp.


  1. For Strawberry Ponzu, in a sauce pot, combine all ingredients except strawberry puree. Bring to a simmer and continue to cook for 20 minutes; strain and cool.
  2. When cool, mix with strawberry puree. Refrigerate until needed.
  3. For Strawberry Chili Glaze, combine TABASCO® SWEET & Spicy Sauce with strawberry puree and mix thoroughly. Refrigerate until needed.
  4. For Pot Stickers, mix together soy sauce, TABASCO® Garlic Sauce (if desired) and cornstarch to form a slurry.
  5. In a food processor, add 1/2 lb. shrimp, ginger, salt, strawberries and slurry; process until smooth.
  6. Coarsely chop remaining shrimp, water chestnuts and parsley, and fold into mixture.
  7. Form each dumpling by placing a dollop of the shrimp mixture in the center of a wonton wrapper. Brush the edges of the wrapper with a little water and fold over to form a triangle. Press down on the edges with a fork to create a crimped look. Repeat until all wonton wrappers are filled.
  8. In a steamer, place all dumplings; steam for 3 to 5 min.
  9. While steaming, heat a large sauté pan with a little oil.
  10. When dumplings are done steaming, place them into the sauté pan; brown on one side.
  11. Remove dumplings from sauté pan and brush the browned sides with Strawberry Chili Glaze.
  12. To plate, place five dumplings, glazed-side up, on a bed of mixed baby greens. Serve with a small dipping bowl of Strawberry Ponzu garnished with chopped green onions.

Yield: 8 servings