Ginger and Scallion Sauce

Submitted by Rinshinomori

"I love this Chinese sauce - all different variations. This should be called the Asian Pesto Sauce for it's versatility and taste. It is excellent dipping sauce for simply poached or grilled chicken, poached or steamed fish and my very favorite, with crab or boiled prawns. I spread this sauce and eat away! The oil is heated to smoking and poured over the seasonings to develop their taste and fragrance loved by all Asians. Yes, it is salty by itself. You can also use this as a condiment for soups. Great in ramen too."

 

• Ready In: 10mins
• Ingredients: 4
• Serves: 8

ingredients

• 3 tablespoons scallions, finely chopped
• 2 teaspoons ginger, finely chopped
• 2 teaspoons salt
• 3 tablespoons oil, preferably peanut

directions

1. Heat skillet and add the oil. Heat until the oil is almost smoking.
2. Combine scallions, ginger, and salt in a bowl and pour the hot oil into the bowl. The sauce will sizzle.
3. You can use this immediately. It should keep in the refrigerator for at least a week. It freezes well too.

Reviews

[Japanese Delight]

This is good stuff. Reminds me of the garnish for Vietnamese dishes. We really enjoyed it on seared salmon. I cut down on the salt and just sprinkled it to taste. 2 tsp seems like a whole lot. It looks AMAZING on the crab in the photo!!! Thanks!!

 

[Gerry]

Love adding little bowls of dipping sauces especially when serving chicken and seafood. Amazing how adding hot oil to simple ingredients makes for such great taste - I agree it should be called Asian Pesto Sauce! Other then needing to cut back the salt I followed directions - made for an empty bowl. Didn't have the Peanut Oil but it's on my shopping list for next time around. There is definitely going to be a next time ...doubling this to have on hand for my holiday appetizers. Thank you for another recipe that makes for a wonderful addition to my family cookbook.