Spiced Orange Ginger-Soy Dipping Sauce
Updated June 2, 2020
Rebecca McAlpin for The New York Times
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups sugar
1 teaspoon freshly grated ginger
1 small shallot, sliced
1 clove garlic, sliced
1 stalk lemon grass, sliced
7 scallions, chopped
¼ cup (packed) chopped cilantro
1 dried habanero pepper
Juice from 3 makrut limes or other limes
½ cup freshly squeezed orange juice
2 tablespoons soy sauce, or to taste
Nutritional analysis per serving
115 grams carbs; 448 calories; 3 grams fiber; 448 milligrams sodium; 2 grams protein; 105 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the sugar in a 4-quart heavy-bottomed saucepan over medium heat. Cook, stirring occasionally with a wooden spoon, until sugar is melted and light golden. Remove from heat and carefully add ½ cup water, avoiding splatters.
- Step 2
Add ginger, shallot, garlic, lemon grass, scallions, cilantro, and habanero pepper. Stir well, and return to medium heat. Simmer until reduced to a thin glaze, about 10 minutes. Remove from heat and add lime juice and orange juice. Add soy sauce to taste. Strain through a fine-meshed sieve, discarding solids. Serve at room temperature; may be refrigerated for up to one week.
Private Notes
Comments
My friends, husband, and I love the taste of this recipe. We basted (last 5 minutes) the veggie balls made with lentils over them and later pour a little sauce over each ball; they were delicious then. My only disappointment with it: It took forever to make--over an hour, even cutting corners. So, though lovely fragrance and great taste, it was too long for me to repeat. My leftover sauce (it never got to a glazed stage) will be used as if it were gold, so that we can savor every last drop.
It was way too sweet for me.
My friends, husband, and I love the taste of this recipe. We basted (last 5 minutes) the veggie balls made with lentils over them and later pour a little sauce over each ball; they were delicious then. My only disappointment with it: It took forever to make--over an hour, even cutting corners. So, though lovely fragrance and great taste, it was too long for me to repeat. My leftover sauce (it never got to a glazed stage) will be used as if it were gold, so that we can savor every last drop.