| 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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