Ginger & Shallot Sauce

ginger shallot-ingret.jpg
ginger shallot.jpg

Our co-founder Erika, shared her family favourite Ginger and Shallot Sauce Recipe with Eat The Globe for your next sauce and dumpling pairing. A classic Chinese sauce for you to try.

Ingredients

  • 3 stalks of Shallots, finely sliced

  • 1.5 Tbsp freshly grated, peeled Ginger

  • 1 level Tbsp Himalayan Salt

  • 1/4 cup of light flavoured Extra Virgin Olive Oil (or neutral flavoured oil)

Method

  1. Mix shallots, ginger and salt in a bowl.

  2. Heat up oil in saucepan until hot (90°C - 100°C), and then pour it over the mixture, the sizzling sounds are a sign of the hot oil cooking the ginger and shallot.

  3. Set aside to cool before serving. Sauce will keep for 2-3 weeks in a jar when stored it in the fridge.

Serving Suggestions

  • Serve over steamed chicken, seafood, or vegetables with gluten free soy sauce.

  • Serve with dumpling or potstickers.

Sauce, RecipesErika Chan