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Snacks/Appetizers/Dips and Spreads


Recipe info
Category: Snacks/Appetizers/Dips and Spreads
Rating: 0.00
Contributor:n/a

Wild Ginger - Seafood Dipping Sauce







Categories: Appetizers, Lowfat, Restaurants, Sauces, 2send
Yield: 8 servings

1/2 c Raw granulated sugar; or
-palm sugar
3/4 c Water
6 Lemons; peeled
6 oz Fish sauce; or less
6 Cloves garlic or more;
-finely chopped
2 Thai chilies or more; seeded
-membrane removed, finely
-chopped

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@earthlink.net 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 on Apr 27,
1999,
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