Chinese All Purpose Dipping Sauce
Directions
- 1Finely mince the garlic, bird’s eye chillies, and coriander.
- 2Place the minced aromatics in a heatproof bowl.
- 3Heat the neutral oil in a pan until shimmering.
- 4Carefully pour the hot oil over the aromatics and stir to combine.
- 5Stir in the light soy sauce, fish sauce, sugar, salt, and sesame oil.
- 6Gradually stir in hot water while tasting until the sauce reaches a balanced saltiness.
- 7Let the sauce sit for 5–10 minutes to allow the flavours to meld.
Ingredients
- 10 g fresh coriander
- 35 g garlic, peeled
- 12 g bird’s eye chilli, stem tops removed
- 3 tbsp neutral oil
- 4 tbsp light soy sauce
- 2 tbsp fish sauce
- 1.5 tbsp sugar
- 0.25 tsp salt
- 1.5 tsp sesame oil
- 4 tbsp hot water
Equipment
food processorheatproof bowlpan
Tips
- If using frozen minced garlic, ensure it is fully defrosted before using.
- Saltiness can vary by brand; always taste and adjust as you go.
- Reduce the amount of bird's eye chillies for a milder spice level.
- Store in an airtight container in the fridge for up to 3-4 days.
- If stored in the fridge, let the sauce come to room temperature before serving so the oil incorporates.
