Top Secret Chinese Seafood Dipping Sauce:
I use this whenever I indulge in my favorite seafood: 2-3 pounds of steamed fresh spot prawns, a gigantic dungeoness crab or even a lobster. The sauce should be made at least a half hour before use, to let the flavours infuse.
Ginger, julienned (cut into match-stick sized pieces). No need to peel before hand. Just scrub it like a potato, and cut.
Green onion (scallions), julienned.
"Light" soy sauce, such as Kikkoman green label.
Take a small shallow bowl, and put equal amounts of ginger and green onion strips in it, making a stack about 1 inch high and 3-4 inches across. Pour in soy sauce, until it covers about 3/4 of the ginger and onions. Let it sit for at least a half hour, to infuse the soy sauce.
Dip steaming hot prawns into the sauce and eat. Use lots! It's delicious.
T.
P.S. For meats, particularly chicken, substitute the soy sauce with vegetable oil. Infuse for about one hour, and drizzle on a plate of steamed chicken. WOW! |
