1/4 cup tomato sauce
3 tbsp lime juice
2 tbsp light brown sugar
1/4 tsp chinese chili sauce
1 garlic clove,minced
2 tsp fresh mint leaves,coarsely chopped
1 tsp lime peel,grated or minced
1 tbsp cornstarch mixed with
1 tbsp cold water
A Recipe for
Piquant Thai Dipping Sauce
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This Recipe for Piquant Thai Dipping Sauce is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Piquant Thai Dipping Sauce from the recipe cookbook of Recipes-to-go (Asian)
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Food Tip |
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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: 33.1 calories; trace grams total
fat; (0 grams saturated fat); 0.1 grams protein; 3.7 grams
carbohydrates; 0 milligrams cholesterol; 98.1 milligrams sodium.
Serves: 4
Piquant Thai Dipping Sauce Recipe brought to you by Recipes To-Go