Side Pannel
Wild Ginger - Seafood Dipping Sauce
Wild Ginger - Seafood Dipping Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
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