A quick and flavorful Sauce and Glaze – It is sweet yet boasts a good amount of flavor from Garlic, Ginger, Chilis and Red Scallions.
A wonderful DIP for Spring Rolls – fresh or fried.
Be creative!! I’m using it as a GLAZE for Poached Salmon… also think as a glaze for chicken or veggies right off the grill.
Karen's Thai Glaze & Dipping Sauce
A quick and flavorful Sauce and Glaze - It is sweet yet boasts a good amount of flavor from Garlic, Ginger, Chilis and Red Scallions.
Equipment
- 1 - 2 cup pot non-reactive
Ingredients
- 1/4 cup rice vinegar
- 1/4 cup filtered water
- 2 teaspoons fresh lime juice
- 1 teaspoon fresh garlic, peeled; minced
- 1 teaspoon fresh ginger , peeled; minced
- 3 tablespoons pure cane sugar
- 1/8 teaspoon sea salt
- 1/4 teaspoon Szechuan chili flakes, or red pepper flakes (Use a touch more if you like spicy)
- 1 tablespoon red scallions, finely chopped (can use red onion, but not preferred)
To thicken:
- 1 tablespoon filtered water
- 1 teaspoon cornstarch
Instructions
- Add all ingredients (except thickening ingredients) in a small non reactive pot and bring to a boil. Simmer 3 minutes.
- Mix the 1 T. water with 1t. cornstarch in a small bowl until well mixed.With the sauce just simmering, add the thickener (cornstarch slurry) and mix well with a wooden spoon until thickened - about 20 seconds. Remove from heat.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 21kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 38mgPotassium: 8mgFiber: 1gSugar: 5gVitamin A: 27IUVitamin C: 1mgCalcium: 2mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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