This garlic-ginger-chilli-soy dip is salty, tangy, spicy, incredibly flavourful. An Asian sauce recipe that is great for dipping dumplings and gyoza, or for marinating and seasoning vegetables.
Despite the biblical storms that hit the festival I was at this weekend, I remain convinced that barbecue season is approaching.
And that means out-doing the meat eaters. Marinated halloumi and vegetables, roasted aubergine dip, massive mushroom burgers, romaine and avocado salad, crusty sourdough bread with basil-lemon butter and this garlic-ginger-chilli-soy deliciousness blessing everything it touches.
This salty, spicy, garlicky Asian dip and marinade is great on so many different dishes. As a seasoning for barbecued vegetables and chunks of squishy halloumi. Or a cold noodle salad dressing. Drizzled over pasta the next day. Stirred into pizza sauce.
Its umami goodness is very flexible.
And then, all gone!
- 4 cloves garlic crushed
- 3cm knob ginger finely chopped or grated
- 3 fresh red bird's eye chillies (or other tasty hot chilli) sliced
- 1/2 red onion or shallot chopped
- 200 ml naturally-brewed soy sauce
for the marinade
- Mix all ingredients together. Done!
- Keeps covered in the fridge for about a week. The flavour will get stronger the longer the chilli and garlic sit in the soy sauce, but I think it just gets more and more delicious.