| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Japanese |
Taste2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Two-inch knob of gingerroot; peeled |
| 4 |
ts |
Freshly-squeezed lemon juice |
| 4 |
ts |
Thai fish sauce |
| 1 |
ts |
Granulated sugar |
INSTRUCTIONS
Using a Japanese ginger grater or very fine holes on grater, grate ginger
to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger
with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine
strainer and serve with pan-fried scallops. This recipe yields about 1/4
cup sauce.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4621 broadcast 05-12-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-22-1998
Recipe by: David Rosengarten
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