Easy Sweet and Sour Asian Dipping Sauce
This Asian-styled dipping sauce is somewhere between a French gastrique and a Japanese ponzu sauce, with bursts of fresh ginger, lime, and lemongrass.
Prep:
10
minutes
Cook:
0
minutes
TOtal:
10
minutes
Ingredients
1 cup sweet chili sauce (we use Mae Ploy)¼ cup hoisin2 tablespoons soy sauce1 ½ teaspoon fresh ginger (peeled and grated)1 ½ teaspoon fresh lemongrass (grated or finely chopped)1 clove garlic (peeled and smashed into a paste)1 lime (zested and juiced)Instructions
- Add the sweet chili sauce, hoisin, soy sauce into a bowl and whisk until everything is one even color and everything is blended.
- For the ginger: peel the ginger and grate it finely on a microplane into the chili sauce. (if you do not have a microplane, peel, then finely chop the ginger. You want the ginger to be finely chopped.
- For the lemongrass: Cut off the very bottom root end of the stalk of lemongrass so that the root is gone and the white base is showing (less than ¼ inch). Begin zesting the lemongrass on a microplane, root end down, removing fibrous exterior strands of the outer shell as you go, onto a cutting board. When you have enough lemongrass zested, pick out any strands that may have fallen in and chop them finely. Add the lemongrass to the chili sauce.
- For the garlic: After peeling the garlic, gently smash the cloves with the side of your knife and roughly chop the garlic so that it resembles the size of the ginger. Sprinkle one pinch of salt onto the garlic and smear the garlic with the side of your knife across your cutting board so that it starts to form a paste. Add the second pinch of salt and continue smearing the salt into the garlic until it forms a relatively smooth paste and no large chunks are remaining.
- Add the garlic, ginger, lemongrass and lime juice and zest to the chili sauce and whisk to evenly incorporate.
- Season to your liking and serve.
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