Make Ginger Scallion Sauce

Vietnamese Vegetable Roll in Dipping Sauce
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  • 15 mins
  • Prep: 10 mins,
  • Cook: 5 mins
  • Yield: 4 servings
Ratings

A variation on ginger scallion oil, this simple sauce makes an excellent accompaniment to seafood, especially steamed or pan-fried prawns or scallops. The recipe calls for finely chopping the scallions and ginger, but you can also cut them julienne-style for a fancier presentation.

What You'll Need

  • 2 tablespoons dark soy sauce
  • 1 1/2 tablespoons  light soy sauce
  • 1 1/2 tablespoons water or chicken broth
  • 1 teaspoon brown sugar, or to taste
  • 6 Scallions (green onions, spring onions, ends removed, finely chopped)
  • 1 2-inch Sliced fresh ginger (peeled and finely chopped)
  • 1 Green or red chili pepper (de-seeded and sliced)

How to Make It

  1. Combine the soy sauce, water, and sugar in a small heatproof bowl. Stir in the scallions, ginger, and chopped chili pepper.
  2. Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 degrees F).
  3. Carefully pour the oil into the scallion/ginger mixture. It will sizzle for a few seconds. Once it stops sizzling, stir, and then let stand for 2 minutes before serving.
    Nutritional Guidelines (per serving)
    Calories 139
    Total Fat 11 g
    Saturated Fat 1 g
    Unsaturated Fat 8 g
    Cholesterol 0 mg
    Sodium 895 mg
    Carbohydrates 9 g
    Dietary Fiber 1 g
    Protein 2 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)