Three Dipping Sauces

Name: Three Dipping Sauces
Ingredients: 50 ml (3 tablespoons plus 1 teaspoon) peanut oil; 2 dried chillies; 3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced; 1 large knob ginger, finely diced; 2 cloves garlic; 15 ml (1 tablespoon) shaohsing wine; 15 ml (1 tablespoon) rice-wine vinegar; 2 tablespoons sea salt; 2 tablespoons superfine sugar; 100 ml (1/2 cup) Chinese black rice vinegar; 2 large knobs ginger, finely diced; 30 ml (2 tablespoons) peanut oil; 4 spring onions (scallions), sliced into rounds; 2 large knobs ginger, finely diced; 3 cloves garlic, finely diced; 2 red chillies, sliced; 60 ml (1/4 cup) bean paste; 60 ml (1/4 cup) shaohsing wine; 60 ml (1/4 cup) rice-wine vinegar; 4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar

20 ingredients

12 steps

Ingredients

50 ml (3 tablespoons plus 1 teaspoon) peanut oil
2 dried chillies
3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced
1 large knob ginger, finely diced
2 cloves garlic
15 ml (1 tablespoon) shaohsing wine
15 ml (1 tablespoon) rice-wine vinegar
2 tablespoons sea salt
2 tablespoons superfine sugar
100 ml (1/2 cup) Chinese black rice vinegar
2 large knobs ginger, finely diced
30 ml (2 tablespoons) peanut oil
4 spring onions (scallions), sliced into rounds
2 large knobs ginger, finely diced
3 cloves garlic, finely diced
2 red chillies, sliced
60 ml (1/4 cup) bean paste
60 ml (1/4 cup) shaohsing wine
60 ml (1/4 cup) rice-wine vinegar
4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar

Directions

1

Heat the peanut oil in a wok and fry the chillies until they blacken.
2

Discard the chillies and allow the oil to cool.
3

In a mortar and pestle crush all the other ingredients lightly.
4

As the oil cools add to the mortar and mix well.
5

Leave for a little while to allow the flavours to marry.
6

Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.
7

Mix the diced ginger with the vinegar and allow to stand for 1 hour before serving.
8

You'll find this easy to make but very effective on boiled meats.
9

In a wok, heat up the peanut oil and fry the spring onions, ginger, garlic and chillies for 3 minutes.
10

Add all the other ingredients and reduce the sauce by half.
11

Remove from the heat and cool.
12

Can be used as a cold dipping sauce or heated up and tossed with steamed vegetables.