Yield: 1 servings
|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@...
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.