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Thai Crudité Platter

Take your appetizer game to the next level with this Thai inspired crudité platter!

This recipe and associated photos are from the talented Christine of What Do You Crave. Check out her blog and Instagram @C.R.A.V.I.N.G.S for more of her beautiful creations!

Thai Ginger Lime Hummus


  • 1 15oz. can white beans or chickpeas
  • 1 Tbsp. Yai’s Thai Ginger Lime Hot Sauce
  • 1 small clove garlic
  • ¼ cup Thai basil leaves
  • Juice from ½ lemon
  • 2 Tbsp. tahini
  • ¼ tsp. grated ginger
  • Salt and pepper

Make the Hummus:

  1. Combine all ingredients in a food processor and pulse until smooth.
  2. Season with salt and pepper.
  3. Top with more basil, some sesame seeds, and a drizzle of olive oil if desired.

Greek Yogurt with Spicy Thai Relish Chimichurri


For the Chimichurri

  • 2 cups Thai basil leaves
  • 1/3 cup olive oil
  • 2 Tbsp. Yai’s Thai Spicy Thai Relish
  • 2 Tbsp. white vinegar
  • Pinch sugar
  • 1 small clove garlic
  • Salt and pepper

For the Yogurt

  • 2 Tbsp. lemon juice
  • 10 oz. Plain Greek yogurt
  • ½ tsp. garlic powder
  • Salt and pepper

Make the Chimichurri Yogurt:

  1. Combine basil, olive oil, Yai’s Thai Spicy Relish, vinegar and sugar in a food processor and pulse until finely chopped.
  2. Season to your liking with salt and pepper.
  3. Mix yogurt with lemons, garlic powder, salt  and pepper.
  4. Swirl chimichurri into yogurt.

Thai Chili Garlic Hot Sauce Infused Goat Cheese


Make Goat Cheese:

  1. In a medium bowl combine goat cheese, Yai’s Thai Chili Garlic Hot Sauce, lemon and salt.
  2. Mix until well incorporated.
  3. Line a small (1 cup) bowl with plastic wrap.
  4. Scoop cheese into bowl, cover with plastic wrap and gently, but firmly press into bowl.
  5. Refrigerate for about 30 minutes for mold to set.
  6. When ready to serve, carefully invert bowl onto a plate and remove plastic wrap

Thai Chili Garlic & Ginger Lime Hot Sauce Shrimp Wontons


  • ½ lb. peeled and deveined medium shrimp
  • 1 Tbsp. Yai’s Thai Chili Garlic Hot Sauce
  • 1 Tbsp. Yai’s Thai Ginger Lime Hot Sauce
  • 1 tsp. grated ginger
  • 1 Tbsp. soy sauce
  • 2 garlic cloves, minced
  • Juice from 2 limes
  • 1 tsp. sesame oil
  • 1 Tbsp. brown sugar
  • 12 small wonton wrappers (more or less depending on the amount of shrimp)
  • 1 egg beaten
  • Vegetable oil for frying

Make Shrimp Wontons:

  1. Combine shrimp with Yai’s Thai Chili Garlic Hot Sauce, Yai’s Thai Ginger Lime Hot Sauce, ginger, soy sauce, garlic, limes, sesame oil, and sugar in a large bowl and marinate in the fridge for 30 minutes.
  2. Heat oil in a large heavy bottom pot over medium high heat.
  3. Shake of excess marinade from shrimp and wrap in wonton wrappers, using egg wash to seal edges.
  4. Fry wontons in batches until golden brown, flipping with metal tongs, once.
  5. Drain on prepared plate lined with paper towels.

Yai’s Thai Ginger Lime Sautéed Mushrooms


Make Mushrooms:

  1. Heat olive oil in a medium skillet.
  2. Add in mushrooms and sauté for 3-4 minutes.
  3. Add in hot sauce and cook for another minute or until mushrooms are tender.
  4. Season with salt and pepper.

Other Serving Ideas:

  • Roasted heirloom carrots
  • Roasted beets
  • Blanched green beans
  • Raw bok choy
  • Cucumbers
  • Tomatoes
  • Snow Peas
  • Mini sweet bell peppers
  • Wonton chips
  • Toast

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