Spiced Orange Ginger-Soy Dipping Sauce
Updated June 3, 2020
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 2cups sugar
- 1teaspoon freshly grated ginger
- 1small shallot, sliced
- 1clove garlic, sliced
- 1stalk lemon grass, sliced
- 7scallions, chopped
- ¼cup (packed) chopped cilantro
- 1dried habanero pepper
- Juice from 3 makrut limes or other limes
- ½cup freshly squeezed orange juice
- 2tablespoons soy sauce, or to taste
Nutritional analysis per serving (4 servings)
448 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 115 grams carbohydrates; 3 grams dietary fiber; 105 grams sugars; 2 grams protein; 448 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the sugar in a 4-quart heavy-bottomed saucepan over medium heat. Cook, stirring occasionally with a wooden spoon, until sugar is melted and light golden. Remove from heat and carefully add ½ cup water, avoiding splatters.
- Step 2
Add ginger, shallot, garlic, lemon grass, scallions, cilantro, and habanero pepper. Stir well, and return to medium heat. Simmer until reduced to a thin glaze, about 10 minutes. Remove from heat and add lime juice and orange juice. Add soy sauce to taste. Strain through a fine-meshed sieve, discarding solids. Serve at room temperature; may be refrigerated for up to one week.
Private Notes
Comments
My friends, husband, and I love the taste of this recipe. We basted (last 5 minutes) the veggie balls made with lentils over them and later pour a little sauce over each ball; they were delicious then. My only disappointment with it: It took forever to make--over an hour, even cutting corners. So, though lovely fragrance and great taste, it was too long for me to repeat. My leftover sauce (it never got to a glazed stage) will be used as if it were gold, so that we can savor every last drop.
It was way too sweet for me.
My friends, husband, and I love the taste of this recipe. We basted (last 5 minutes) the veggie balls made with lentils over them and later pour a little sauce over each ball; they were delicious then. My only disappointment with it: It took forever to make--over an hour, even cutting corners. So, though lovely fragrance and great taste, it was too long for me to repeat. My leftover sauce (it never got to a glazed stage) will be used as if it were gold, so that we can savor every last drop.