It was heartbreaking the day I found out Ricci’s no longer made their dipping sauce product, and not just because the sauce was delicious, but because I’d never actually used it as a dipping sauce! You see I am oft caught in the pantry and cupboards sneaking tastes of various yummy things. I’d made it almost to the end of the dipping sauce bottles on sneaky tastes alone!
Needless to say, it is, or was, incredible.
So I set out to attempt to reproduce the sauce, armed with some fresh spring rolls to give it a test run. I’m proud of my final sauce, even though it is only a platable echo of Ricci’s legendary dipping sauce.
Asian-Style Dipping Sauce Recipe
- 150g dark palm sugar
- 1 cup water
- ⅜ cup kecap manis
- ¼ cup rice vinegar
- ¼ shaosing rice wine
- ¼ cup fish sauce
- 3 lemongrass stalks, bruised and chopped
- 2 sticks ginger about 7cm, grated
- 2 garlic, grated or crushed
- 2 limes, juiced
- 1 lemon, juiced
- 1½ tsp chilli flakes
Method
- Add all ingredients to saucepan. Bring to the boil. Gently simmer for 10 minutes.
- Strain, chill before serving.
If you can improve the flavour of this recipe I would love to know! Please comment and let me know how you experimented with the flavours.
4 Responses to Dipping Sauce