Piquant thai dipping sauce

4 servings

Ingredients

Quantity Ingredient
¼ cup Tomato sauce
3 tablespoons Lime juice
2 tablespoons Light brown sugar
¼ teaspoon Chinese chili sauce
1 Garlic clove,minced
2 teaspoons Fresh mint leaves,coarsely chopped
1 teaspoon Lime peel,grated or minced
1 tablespoon Cornstarch mixed with
1 tablespoon Cold water

Directions

From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang, 1990).

In a small saucepan, combine tomato sauce, lime juice, brown sugar, chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce heat to a simmer and cook for 2 minutes. Return sauce to a low boil and stir in enough of the cornstarch mixture to lightly thicken sauce. Strain sauce through a sieve placed over a small serving bowl.

Let sauce cool at leat 10 minutes; sauce is best at room temperature.

Serve with chilled shrimp.

Nutritional analysis per serving: 33⅒ calories; trace grams total fat; (0 grams saturated fat); ⅒ grams protein; 3.7 grams carbohydrates; 0 milligrams cholesterol; 98⅒ milligrams sodium.

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