Ginger-Lemon Sauce |
Course : Sauces
Serves: 1/4 cup |
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Ingredients:
1 piece two-inch knob of gingerroot -- peeled |
4 teaspoons freshly-squeezed lemon juice |
4 teaspoons thai fish sauce |
1 teaspoon granulated sugar |
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Preparation / Directions:
Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.
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Nutritional Information:
16 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; trace Sodium |
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