Ginger Dipping Sauce
Ginger sauce makes a nice dipping sauce with appetizers containing shrimp, such as shrimp balls or potstickers. You can also use ginger sauce to brush on shrimp before grilling.
Ginger Dipping Sauce
from http://chinesefood.about.com/
1/2 cup light soy sauce
1/4 cup red wine vinegar
2 teaspoons minced ginger
2 tablespoons brown sugar
2 spring onions (green onions, scallions), chopped
In a small bowl, combine the soy sauce, red wine vinegar and minced ginger. Set aside.
In a small heavy saucepan, melt the brown sugar on high heat, stirring rapidly, until it is just melted but not burnt. Add the soy sauce and red wine mixture. Bring to boil until brown sugar is melted again (it will harden temporarily after the soy sauce mixture is added).
Remove from the heat, pour into a serving dish and garnish with the chopped spring onions. Serve with potstickers, gyoza or other Chinese dumplings.
Ginger Dipping Sauce
Recipe Courtesy of Ming Tsai
Ming Tsai serves this sauce with Scallion Pancakes, but it would be a good with many Chinese appetizers. Chinkiang Vinegar is a major type of black rice vinegar originating from the city of Zhenjiang, Jiangsu Province, China.
1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar (black rice vinegar)
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar
Combine all ingredients.
