Fran's Ginger Lime Soy Sauce for dipping

buzzard767

golfaknifeaholic
Gold Site Supporter
DW has been making this for ages and we use it for dipping fish and meats as well as a rice sauce.

2 garlic cloves - pressed
1 tsp chili bean sauce
2 Tbl fresh ginger minced
1/2 cup soy sauce
1/4 cup water
1 1/2 Tbl sugar
2 limes juiced with pulp
3 Tbl fresh cilantro minced

Place the garlic, chili paste, and ginger into a mortar and grind to a paste.
Transfer into a sealable glass jar and add the remaining ingredients.
Mix until the sugar is dissolved.

The sauce may be refrigerated for up to two weeks.
 

sattie

Resident Rocker Lady
Wow... this sounds like something I could eat by itself... so the chili paste you refer to here, your talking about the red stuff right?
 
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