This versatile dressing is perfect with salads, steamed greens, roast chicken and grilled or barbecued seafood. It keeps for about three days in the fridge.
175ml malt vinegar
125g brown sugar
2 tsp sesame oil
1 cup extra virgin olive oil
2 tbsp finely grated white onion
1 tbsp finely grated ginger
1. To make the dressing, pour vinegar into a heatproof bowl. Place sugar and water in a small pan and bring to the boil then turn the heat down to medium and allow sugar to caramelise until it is dark brown (about 2-3 minutes).
2. Just before caramel begins to smoke, remove from the heat, quickly pour into the vinegar bowl and whisk well. Add tamari and sesame oil and whisk well. Slowly drizzle in the extra virgin olive oil, whisking continuously, then stir through onion and ginger.
This dressing goes with Kylie Kwong's Chinese New Year good luck salad.