Chinese ginger and shallot sauce

This Hainan sauce is popular in Singapore, and is usually served with steamed chicken and rice.  Add chilli to the onion/chili/garlic mix if you’d like to give it a bit of kick.  You’ll need a deep sided saucepan – or you can, as we do, use a Thermomix.

• 4 spring onions, chopped roughly
• 80 g ginger, grated
• 3 cloves garlic, roughly chopped
• About a cup of vegetable or peanut oil
• 40ml soy sauce
• 20ml sesame oil
• 20ml white or black vinegar

Pulse the spring onions, garlic and ginger in a blender, food processor or Thermomix until a rough (chunky) paste is formed.

Heat the vegetable or peanut oil in a high sided saucepan until  it just begins smoking.  Watch it closely – if you let it smoke for too long it will catch fire! 

All at once, put the onion/ginger/garlic mix into the oil – or if you’re using a Thermomix just pour the oil over the mix in the bowl.  Take care – it will spit.

Allow to cool.  Add the soy sauce, vinegar and sesame oil.