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