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Spicy Ginger Dipping Sauce
Yields: 5 serving(s)
Ingredients
- 2 teaspoon(s) crushed red pepper flakes
- 2 tablespoon(s) white wine vinegar
- 1 cup(s) fish sauce
- 1/2 cup(s) lime juice
- 4 tablespoon(s) grated ginger root; young*
- 4 small garlic clove; minced
- 1 cup(s) sugar
- 3 cup(s) 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.
- 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.
- 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.
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