Chinese Dipping Sauce #6

A variation on ginger scallion oil, this simple sauce makes an excellent accompaniment to seafood, especially steamed or pan-fried prawns or scallops. The recipe calls for finely chopping the scallions and ginger, but you can also cut them julienne-style for a fancier presentation.

  • 2 tablespoons dark soy sauce
  • 1 1/2 tablespoons light soy sauce
  • 1 1/2 tablespoons water or chicken broth
  • 1 teaspoon brown sugar, or to taste
  • 6 scallions (green onions, spring onions), ends removed, finely chopped
  • 1 2-inch slice fresh ginger, peeled and finely chopped
  • 1 green or red chili pepper, de-seeded and sliced
  • 3 tablespoons peanut or vegetable oil
  1. Combine the soy sauce, water, and sugar in a small heatproof bowl. Stir in the scallions, ginger, and chopped chili pepper.
  2. Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 degrees Fahrenheit). 
  3. Carefully pour the oil into the scallion/ginger mixture. It will sizzle for a few seconds. Once it stops sizzling, stir, and then let stand for 2 minutes before serving.

Store refrigerated maximum 10 days.