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…

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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in prawns, Salad, sauce, seafood, Uncategorized, vegetables, Vegetarian and tagged , , , , , , , , , , , , . Bookmark the permalink.

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