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Lime-ginger dipping sauce




Source of Recipe


First published in Chatelaine's 12/2003 issue


List of Ingredients




1/4 cup (50 mL) freshly squeezed lime juice, about 2 limes
2 tbsp (30 mL) ginger marmalade
1 tbsp (15 mL) olive oil
1 tsp (5 mL) soy sauce
1/4 tsp (1 mL) hot chili-garlic sauce
2 tbsp (30 mL) finely chopped fresh coriander or basil



Recipe



In a small bowl, stir juice with marmalade, oil, soy and chili-garlic sauce and coriander until evenly mixed. Taste and stir in more chili-garlic sauce, if needed. If making ahead, add coriander just before serving. Cover and refrigerate up to 4 days. Serve with shrimp. Delicious with spring rolls as well.