Recipe - Wild Ginger - Seafood Dipping Sauce

One half cup Raw granulated sugar; or
palm sugar
Three fourths cup Water
6 Lemons; peeled
6 ounce Fish sauce; or less
6 Cloves garlic or more;
finely chopped
2 Thai chilies or more; seeded
membrane removed, finely
chopped

In a small pan, combine the sugar and water. Bring the mixture to a boil
and cook, stirring until the sugar is dissolved, about 3 minutes. Remove
from the heat and cool

Holding each lemon over a bowl to catch the juices, cut in between each
segment with a serrated knife. Each segment should be clear in appearance,
with no membrane.

Place the lemon segments in the bowl with the juice; set aside. In a medium
bowl, stir together the sugar water, lemon segments and juice, fish sauce,
garlic, and chilies.

Cover and refrigerate overnight to allow the flavors to blend.

MAKE AHEAD: This sauce can be refrigerated for up to 4 weeks. Serve as a
dipping sauce for crab or other seafood.

Note: Palm sugar, or jaggery, can be found in East Indian markets. It is a
dark, unrefined sugar and has a sweet, winelike fragrance and flavor that
lend distinction to a recipe.

Per serving: calories 13 fat 0.02g, 274 mg sodium.

To reduce the sodium, replace half the fish sauce with equal parts
lowsodium soy sauce and lowsodium Worcestershire sauce.

kitpath@earthlink.net 4/27/99. Featured in Modern Maturity, MayJune 1999.

Recipe by: Wild Ginger Restaurant & Satay Bar, Seattle, WA

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Apr 27,
1999, converted by MM_Buster v2.0l.