This salty, tangy, spicy, incredibly flavourful Asian sauce recipe is great for dipping dumplings and gyoza, or for marinating and seasoning vegetables.
- 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.