Chilli Lime and Ginger sauce

I wanted to make a sauce for prawns, but ended up trying it first on meatballs. It seemed to be useful for anything so I used the leftovers last night on steamed broccoli and fish.  It adds a nice Asian piquancy.

I am thinking also that omitting the water and cornflour, and just putting the rest of the ingredients in the blender, might make an interesting  dressing for salad or vegetables.  I shall try it and report back.

  • ¼ cup honey
  • ¼ cup lime juice
  • 1 rounded teaspoon cornflour dissolved in ¼ cup water
  • 2 tablespoons  fish sauce
  • Lots of garlic cloves, minced or finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2  chillies, seeded and finely chopped or minced
  • 1 tablespoon finely chopped coriander leaves
  • 1 tablespoon peanut oil
  • splash of sesame oil

Heat the oils in a pan and gently sauté the garlic, without letting it brown.

Add the other ingredients except the honey, and bring to a simmer, stirring constantly. As soon as the mixture is thickened, stir in the honey and turn off the heat.

First  used as a dipping sauce with Asian meatballs, suitable to be poured over grilled fish, prawns, roasted Brussels sprouts, steamed vegetables…


About Alan

Alone in a sea of spinifex.
This entry was posted in prawns, Salad, sauce, seafood, Uncategorized, vegetables, Vegetarian and tagged , , , , , , , , , , , , . Bookmark the permalink.

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