Sweet and sour ginger sauce

Ingredients for 1 servings:

• 3 shallots
• 2 medium-sized garlic cloves, fresh
• 20 g ginger, fresh or frozen
• 2 tbsp peanut oil, refined
• 125 g coconut water
• 2 tbsp soy sauce, light
• 2 tbsp dry sherry
• 1 tbsp rice wine vinegar, dark, mild
• 1 tbsp tomato paste
• 2 tbsp fresh lemon juice
• 25 g coconut palm sugar
• 1 tsp tapioca flour
• 1 tbsp rice wine
• n. B. Pepper, small cubes
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

A spicy dip for appetizers, meat and fish dishes.

Peel and chop the first three ingredients. Heat the oil in a small pan, add the chopped ingredients, and stir-fry until the onions begin to brown. Deglaze with the coconut water, remove from the heat, and let cool slightly. Transfer to a small blender and blend at full speed for one minute. For the fresh lemon juice, wash a small lemon and cut a section lengthwise from the base of the stem. Remove the seeds and squeeze the juices by hand. Discard the empty sections and the middle part (which contains bitter substances). Add the remaining ingredients and mix at the lowest speed. Return the mixture to the pan and bring to a simmer. Dissolve the tapioca flour in the rice wine and add to the ginger sauce. Stir and simmer until the tapioca flour has thickened. Transfer to serving bowls, garnish, and serve warm as a dip.