RCI-SC.006.0013.001
Ginger Dipping Sauce
.
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- shallots2 smallpeeled and minced
- fresh Thai bird’s eye chilies2 to 3 unitseeded and minced
- -inch piece fresh ginger2 unitpeeled and minced
- Tbs. Bragg Liquid Aminos3 unit
- 3 unit
- 6 unit
- 5 unit
- Tbs. chopped fresh coriander or chives for garnish1 unit
Method
1
Peel and mince the shallots finely, then set aside in a small bowl.
2
Seed and mince the fresh Thai bird's eye chilies, removing the white pith for a milder heat if preferred, then set aside.
3
Peel and mince the fresh ginger into small, uniform pieces to ensure even distribution of flavor.
4
Combine the Bragg Liquid Aminos, fresh lime juice, and water in a small saucepan over medium heat.
1 minutes
5
Add the granulated sugar and stir until completely dissolved, about 2-3 minutes; do not boil.
2 minutes
6
Remove the saucepan from heat and allow the liquid to cool for 2-3 minutes until warm to the touch.
3 minutes
7
Stir the minced shallots, minced chilies, and minced ginger into the cooled sauce until well combined.
8
Transfer the dipping sauce to a serving bowl and taste, adjusting salt, heat, or sweetness as needed with additional Liquid Aminos, lime juice, or sugar.
9
Garnish with the chopped fresh coriander or chives just before serving alongside spring rolls, dumplings, or grilled vegetables.