Ginger, coriander and spring onion dipping sauce
Perfect for dipping poached chicken or seafood into.
Ingredients
2 x 8cm pieces (90g) ginger, roughly chopped
1 bunch spring onions, mostly dark green ends, finely sliced
1 bunch coriander, stems and roots only, finely sliced
¾ tsp salt flakes
pinch of white pepper
¾ cup (190 ml) peanut oil
Goes with Kylie Kwong's poached chicken and Black bean and ginger dipping sauce.
Method
Step 1
Pound ginger, spring onion, coriander and salt to a paste using a pestle and mortar. Transfer to a heatproof bowl, add pepper and mix well.
Step 2
Heat peanut oil in a small frying pan until moderately hot. Carefully pour over the paste, scalding the ingredients to release their fragrance and aroma. Mix well. Set aside in serving dish.
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Kylie Kwong is a chef, restaurateur and recipe writer.From our partners
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