Asian Barbecue Sauce

For shrimp, chicken or pork.

• Ready In: 30 mins
• Yields: 1 cup

Ingredients

• 6  tablespoons hoisin sauce
• 2  tablespoons rice vinegar (not seasoned)
• 1⁄2 teaspoon lemon juice
• 1  tablespoon  asian fish sauce
• 1  tablespoon soy sauce
• 1  tablespoon honey
• 1⁄3 cup  minced shallot
• 2  garlic cloves, minced
• 1  tablespoon  minced peeled fresh ginger
• 1⁄8 teaspoon Chinese five spice powder
• 1⁄3 cup sugar

Directions

1. Stir together all ingredients except sugar in a bowl.
2. Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a colored a golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature.
3. Should you feel it needs a little more balance with the sweet add additional lemon juice.