| 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 <phannema@wizard.ucr.edu> on Feb 01,
1998
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