Our Favourite Family Sauce

Our co-founder Erika, shared her favourite Ginger and Shallot Sauce Recipe with Eat The Globe for your next sauce and dumpling pairing.

Introducing you to the simplest, healthiest and most versatile Chinese sauce for your kitchen - using only four ingredients! This sauce is packed with great nutritional, anti-inflammatory and antioxidant benefits. It's our favourite go to sauce at home as it transforms simple dishes into very tasty dishes in only five minutes.



  • 3 stalks of shallots, finely sliced
  • 1.5 tbsp freshly grated, peeled ginger
  • 1 tsp Himalayian Salt, and more to taste
  • 1/4 cup of light flavoured extra virgin olive oil (or neutral flavoured oil)


  1. Mix shallots, ginger and salt in a bowl. Heat up oil in saucepan until hot (90°C - 100°C), and then pour it over the bowl mixture, the sizzling sounds are a sign of the hot oil cooking the ginger and shallot mixture.
  2. Set aside to cool before serving. Sauce will keep for 2-3 weeks in a jar when stored it in the fridge.

Serving Suggestions:

  • Add sauce over dish after steaming / poaching / pan searing eg. chicken, fish, seafood, vegetables, etc
  • Add to steamed rice/fried rice
  • Add to plain noodles/cold noodles.
  • Use as a dipping sauce for Golden Pig & Co potstickers.