CHINESE - GINGER SCALLION SAUCE

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Chinese - Ginger Scallion Sauce image

Similar to ginger scallion oil, this simple sauce is an excellent accompaniment for seafood, (especially steamed or pan-fried prawns or scallops). Posted here for play in Culinary Quest. Recipe courtesy of Rhonda Parkinson

Provided by Baby Kato

Categories     Other Sauces

Time 25m

Number Of Ingredients 8

2 Tbsp dark soy sauce
1 1/2 Tbsp light soy sauce
1 1/2 Tbsp water or chicken broth
1 tsp brown sugar, or to taste
6 scallions (green onions, spring onions), ends removed, finely chopped
1 2-inch slice fresh ginger, peeled and finely chopped
1 green or red chili pepper, de-seeded and sliced
3 Tbsp peanut or vegetable oil

Steps:

  • 1. Combine the soy sauce, water, and sugar in a small heatproof bowl.
  • 2. Stir in the scallions, ginger, and chopped chili pepper.
  • 3. Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 degrees Fahrenheit).
  • 4. Carefully pour the oil into the scallion/ginger mixture.
  • 5. It will sizzle for a few seconds. Once it stops sizzling, stir, and then let stand for 2 minutes before serving.

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