| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Asian | Condiments, Dip, Mc-recipe | 224 | Servings |
INGREDIENTS
| 2 | ts | Crushed red pepper flakes |
| 2 | tb | White wine vinegar |
| 1 | c | Fish sauce |
| 1/2 | c | Lime juice |
| 4 | tb | Grated ginger root; young* |
| 4 | sm | Garlic clove; minced |
| 1 | c | Sugar |
| 3 | c | Warm water |
INSTRUCTIONS
Combine red pepper flakes, vinegar, fish sauce, lime juice, ginger, garlic, sugar and water. Let stand at room temperature 1 hour to let flavors develop. Refrigerate. MAKES 5 cups. Each 1-teaspoon serving: 5 calories; 46 mg sodium; 0 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.01 gram fiber. >from "Big Dippers," Los Angeles Times; 97-Nov-28 >kitPATh 98-Feb >mc-recipe Notes: *Young ginger root, which is milder, paler, smoother-skinned than mature ginger, is available at most Asian markets. Use as a cocktail sauce for seafood; Possible dipping sauce for some appetizers, such as eggrolls. Recipe by: Barbara Figueroa, executive chef at Ivars, Seattle Posted to MC-Recipe Digest by KitPATh <[email protected]> on Feb 01, 1998
A Message from our Provider:
“For those who trust in God, there is always HOPE!”