| 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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