CHINESE - GINGER SCALLION SAUCE
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
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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