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…