Snack: Three Dipping Sauces
Recipe by /contributors/neil-perry This recipe is an accompaniment for Master Stock Chicken .
Ingredients
50 ml (3 tablespoons plus 1 teaspoon) peanut oil
2 dried chillies
3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced
1 large knob ginger, finely diced
2 cloves garlic
15 ml (1 tablespoon) shaohsing wine
15 ml (1 tablespoon) rice-wine vinegar
2 tablespoons sea salt
2 tablespoons superfine sugar
Instructions
Heat the peanut oil in a wok and fry the chillies until they blacken. Discard the chillies and allow the oil to cool. In a mortar and pestle crush all the other ingredients lightly. As the oil cools add to the mortar and mix well. Leave for a little while to allow the flavours to marry.
Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
