| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Japanese | Taste2 | 1 | Servings |
INGREDIENTS
| 1 | Two-inch knob of gingerroot | |
| peeled | ||
| 4 | t | Freshly-squeezed lemon juice |
| 4 | t | Thai fish sauce |
| 1 | t | 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 Converted by MM_Buster v2.0l.
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