Spicy ginger dipping sauce

224 Servings

Ingredients

Quantity Ingredient
2 teaspoons Crushed red pepper flakes
2 tablespoons White wine vinegar
1 cup Fish sauce
½ cup Lime juice
4 tablespoons Grated ginger root; young*
4 smalls Garlic clove; minced
1 cup Sugar
3 cups Warm water

Directions

Combine red pepper flakes, vinegar, fish sauce, lime juice, ginger, garlic, sugar and water. Let stand at room temperature 1 hour to let flavors develop. Refrigerate.

MAKES 5 cups. Each 1-teaspoon serving: 5 calories; 46 mg sodium; 0 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.01 gram fiber.

>from "Big Dippers," Los Angeles Times; 97-Nov-28>kitPATh 98-Feb >mc-recipe

Notes: *Young ginger root, which is milder, paler, smoother-skinned than mature ginger, is available at most Asian markets. Use as a cocktail sauce for seafood; Possible dipping sauce for some appetizers, such as eggrolls.

Recipe by: Barbara Figueroa, executive chef at Ivars, Seattle Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 01, 1998

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