medtran49
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We used this for the shrimp spring rolls we made last night. Craig and I both absolutely loved it. We are going to try it with some coconut shrimp or coconut chicken fingers next.
2 ounces canola oil
1/2-ounce garlic, chopped
1-ounce shallot or sweet onion, chopped
1-ounce lemon grass, chopped
1-ounce ginger, chopped
4 ounces sushi/rice vinegar
1-ounce mirin
8 ounces coconut milk
1/4 tsp Fish sauce, or to taste
1 teaspoon sambal, garlic-chili condiment
1/8 bunch cilantro/coriander, chopped fine
2 limes, juiced
Pour the oil into a small saucepan and heat over medium until hot. Add the garlic, shallot, lemon grass, and ginger. Cook until shallot is transparent. Add the vinegar and mirin to deglaze and cook until reduced by half. Add the coconut milk and cook until thick and reduced by half. Remove from heat and cool to room temperature. Once cool, strain through a fine mesh colander, stirring and pressing to get as much liquid out as possible. Add remaining ingredients, mix thoroughly and let sit for at least 10 minutes.
2 ounces canola oil
1/2-ounce garlic, chopped
1-ounce shallot or sweet onion, chopped
1-ounce lemon grass, chopped
1-ounce ginger, chopped
4 ounces sushi/rice vinegar
1-ounce mirin
8 ounces coconut milk
1/4 tsp Fish sauce, or to taste
1 teaspoon sambal, garlic-chili condiment
1/8 bunch cilantro/coriander, chopped fine
2 limes, juiced
Pour the oil into a small saucepan and heat over medium until hot. Add the garlic, shallot, lemon grass, and ginger. Cook until shallot is transparent. Add the vinegar and mirin to deglaze and cook until reduced by half. Add the coconut milk and cook until thick and reduced by half. Remove from heat and cool to room temperature. Once cool, strain through a fine mesh colander, stirring and pressing to get as much liquid out as possible. Add remaining ingredients, mix thoroughly and let sit for at least 10 minutes.
