• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Wild Ginger - Seafood Dipping Sauce

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 1/2 c Raw granulated sugar; or
  • -palm sugar
  • 3/4 c Water
  • 6 Lemons; peeled
  • 6 oz Fish sauce; or less
  • 6 Cloves garlic or more;
  • -finely chopped
  • 2 Thai chilies or more; seeded
  • -membrane removed, finely
  • -chopped


In a small pan, combine the sugar and water. Bring the mixture to a boil
and cook, stirring until the sugar is dissolved, about 3 minutes. Remove
from the heat and cool

Holding each lemon over a bowl to catch the juices, cut in between each
segment with a serrated knife. Each segment should be clear in appearance,
with no membrane.

Place the lemon segments in the bowl with the juice; set aside. In a medium
bowl, stir together the sugar water, lemon segments and juice, fish sauce,
garlic, and chilies.

Cover and refrigerate overnight to allow the flavors to blend.

MAKE AHEAD: This sauce can be refrigerated for up to 4 weeks. Serve as a
dipping sauce for crab or other seafood.

Note: Palm sugar, or jaggery, can be found in East Indian markets. It is a
dark, unrefined sugar and has a sweet, wine-like fragrance and flavor that
lend distinction to a recipe.

Per serving: calories 13 fat 0.02g, 274 mg sodium.

To reduce the sodium, replace half the fish sauce with equal parts
low-sodium soy sauce and low-sodium Worcestershire sauce.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?