Wild ginger - seafood dipping sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Raw granulated sugar; or palm sugar |
| ¾ | cup | Water |
| 6 | Lemons; peeled | |
| 6 | ounces | Fish sauce; or less |
| 6 | Cloves garlic or more; finely chopped | |
| 2 | Thai chilies or more; seeded membrane removed, finely chopped | |
Directions
In a small pan, combine the sugar and water. Bring the mixture to a boil and cook, stirring until the sugar is dissolved, about 3 minutes. Remove from the heat and cool
Holding each lemon over a bowl to catch the juices, cut in between each segment with a serrated knife. Each segment should be clear in appearance, with no membrane.
Place the lemon segments in the bowl with the juice; set aside. In a medium bowl, stir together the sugar water, lemon segments and juice, fish sauce, garlic, and chilies.
Cover and refrigerate overnight to allow the flavors to blend.
MAKE AHEAD: This sauce can be refrigerated for up to 4 weeks. Serve as a dipping sauce for crab or other seafood.
Note: Palm sugar, or jaggery, can be found in East Indian markets. It is a dark, unrefined sugar and has a sweet, wine-like fragrance and flavor that lend distinction to a recipe.
Per serving: calories 13 fat 0.02g, 274 mg sodium.
To reduce the sodium, replace half the fish sauce with equal parts low-sodium soy sauce and low-sodium Worcestershire sauce.
>kitpath@... 4/27/99. Featured in Modern Maturity, May-June 1999.
Recipe by: Wild Ginger Restaurant & Satay Bar, Seattle, WA Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 27, 1999, converted by MM_Buster v2.0l.