Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Two-inch knob of gingerroot; peeled |
4 teaspoons | Freshly-squeezed lemon juice |
4 teaspoons | Thai fish sauce |
1 teaspoon | Granulated sugar |
Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops. This recipe yields about ¼ cup sauce.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4621 broadcast 05-12-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
05-22-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.