Ginger-lemon sauce

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@...

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Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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