I love this dressing because it has no oil in it. It spices things up when you want a lot of flavor but you want to keep it light. Try this over greens, vegetables, or even chicken.
Makes: about 2/3 cup
Ingredients:
1 t. minced ginger
1 Thai bird or serrano chile (keep the seeds)
1 T. firmly packed brown sugar
1/4 c. fresh lime juice
2 T. Asian fish sauce
2 T. finely chopped fresh basil, Thai if you can find it
2 T. finely chopped fresh cilantro
2 T. finely chopped fresh mint leaves
Instruction:
In a mortar using a pestle, mash the garlic, chile, and brown sugar together into a coarse paste. Stir in the lime juice, fish sauce, and the herbs. Dressing will keep, tightly covered in a refrigerator, or up to 5 days.
This recipe is referenced from: Get Saucy by Grace Parisi
Note: I used an immersion blender to make this recipe, and it worked just as well as a mortar and pestle result.
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