| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | East Indian | Appetizers, Lowfat, Restaurants, Sauces, 2send | 8 | servings |
INGREDIENTS
| 1/2 | c | Raw granulated sugar; or palm sugar |
| 3/4 | c | Water |
| 6 | Lemons; peeled | |
| 6 | oz | Fish sauce; or less |
| 6 | Cloves garlic or more; finely chopped | |
| 2 | Thai chilies or more; seeded membrane removed, finely chopped |
INSTRUCTIONS
In a small pan, combine the sugar and water. Bring the mixture to a boil and cook, stirring until the sugar is dissolved, about 3 minutes. Remove from the heat and cool Holding each lemon over a bowl to catch the juices, cut in between each segment with a serrated knife. Each segment should be clear in appearance, with no membrane. Place the lemon segments in the bowl with the juice; set aside. In a medium bowl, stir together the sugar water, lemon segments and juice, fish sauce, garlic, and chilies. Cover and refrigerate overnight to allow the flavors to blend. MAKE AHEAD: This sauce can be refrigerated for up to 4 weeks. Serve as a dipping sauce for crab or other seafood. Note: Palm sugar, or jaggery, can be found in East Indian markets. It is a dark, unrefined sugar and has a sweet, wine-like fragrance and flavor that lend distinction to a recipe. Per serving: calories 13 fat 0.02g, 274 mg sodium. To reduce the sodium, replace half the fish sauce with equal parts low-sodium soy sauce and low-sodium Worcestershire sauce. >kitpath@earthlink.net 4/27/99. Featured in Modern Maturity, May-June 1999. Recipe by: Wild Ginger Restaurant & Satay Bar, Seattle, WA Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 27, 1999, converted by MM_Buster v2.0l.
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