Yield: Yields about 2/3cup.
This dipping sauce is the perfect complement for Shrimp & Scallop Cakes, or for homemade or store-bought Asian dumplings. Sambal badjak and sambal oelek are Indonesian hot chile pastes. You can find them in well-stocked supermarkets and in Asian specialty markets. You could also use Chinese chile paste.
Ingredients
- 1 piece fresh ginger, about 1-1/2×2 inches, peeled
- 1/3 cup soy sauce
- 3 Tbs. mirin (sweetened rice wine)
- 1 Tbs. plus 1 tsp. granulated sugar
- 3/4 tsp. sambal badjak or sambal oelek, or to taste
- 2 tsp. fresh lime juice
Nutritional Information
- Nutritional Sample Size per 1 Tbs.
- Calories (kcal) : 20
- Fat Calories (kcal): 0
- Fat (g): 0
- Saturated Fat (g): 0
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 0
- Cholesterol (mg): 0
- Sodium (mg): 670
- Carbohydrates (g): 4
- Fiber (g): 0
- Protein (g): 1
Preparation
- Grate the ginger on a box grater using the large holes. Put the ginger in your palm and squeeze the ginger juice into a small bowl; discard the grated ginger. In a small saucepan, combine 1-1/2 tsp. ginger juice with the soy sauce, mirin, and sugar. Warm the mixture over medium heat, stirring, just until the sugar dissolves. Transfer to a small bowl, and stir in the sambal and lime juice. Serve or store covered and refrigerated for up to three days.
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Reviews (1 review)
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NitaDF | 06/27/2017I haven't tried this or some of the other Indonesian recipes but the 1 thing I noticed is they have substituted out Ketjap(Kecap) Manis (or Medja) for Tamari or Soy sauce and use fish sauce instead of the traditional Trassi, a thick (and very smelly but delicious) fish paste. My mother who is Dutch grew up in Indonesia and learned Indonesian cooking 1st hand. Ketjap is thick and sweet to varying degrees but really makes a taste difference. I'm always looking for new Indonesian recipes and my suggestion is try them both ways (especially the Satay). Decide which way you like it the best.
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