|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are different kinds of ginger sauces in Chinese cuisine and one of the most popular and commonly used ginger sauce is used for dipping seafood, especially crab meat. The main ingredients of this seafood ginger sauce are finely chopped fresh ginger and rice vinegar.
The ginger sauce in this article makes a nice dipping sauce with appetizers containing shrimp, such as shrimp balls, almond prawn balls or potstickers, and they don’t require a trip to an Asian market for ingredients. You can also use the ginger sauce to brush on the shrimp before grilling.
- 1/2 cup light soy sauce
- 1/4 cup rice wine vinegar
- 2 teaspoons ginger (minced)
- 2 tablespoons brown sugar
- 2 spring onions (finely chopped)
Gather the ingredients.
Combine the soy sauce, rice wine vinegar, and minced ginger in a small bowl. Set aside.
Melt the brown sugar over high heat in a small heavy saucepan until it is just melted but not burnt.
Add the soy sauce and rice wine vinegar mixture.
Bring it to a boil until the brown sugar has melted again (it will harden temporarily after the soy sauce mixture is added).
Remove from the heat, pour into a serving dish and garnish with the chopped spring onions.
Serve with potstickers, gyoza or other Chinese dumplings.