Piquant thai dipping sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Tomato sauce |
| 3 | tablespoons | Lime juice |
| 2 | tablespoons | Light brown sugar |
| ¼ | teaspoon | Chinese chili sauce |
| 1 | Garlic clove,minced | |
| 2 | teaspoons | Fresh mint leaves,coarsely chopped |
| 1 | teaspoon | Lime peel,grated or minced |
| 1 | tablespoon | Cornstarch mixed with |
| 1 | tablespoon | Cold water |
Directions
From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang, 1990).
In a small saucepan, combine tomato sauce, lime juice, brown sugar, chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce heat to a simmer and cook for 2 minutes. Return sauce to a low boil and stir in enough of the cornstarch mixture to lightly thicken sauce. Strain sauce through a sieve placed over a small serving bowl.
Let sauce cool at leat 10 minutes; sauce is best at room temperature.
Serve with chilled shrimp.
Nutritional analysis per serving: 33⅒ calories; trace grams total fat; (0 grams saturated fat); ⅒ grams protein; 3.7 grams carbohydrates; 0 milligrams cholesterol; 98⅒ milligrams sodium.