This garlic-ginger-chilli-soy dip is salty, tangy, spicy, incredibly flavourful. An Asian sauce recipe that is great for dipping dumplings and gyoza, or for marinating and seasoning vegetables.
Despite the biblical storms that hit the festival I was at this weekend, I remain convinced that barbecue season is approaching.
And that means out-doing the meat eaters. Marinated halloumi and vegetables, roasted aubergine dip, massive mushroom burgers, romaine and avocado salad, crusty sourdough bread with basil-lemon butter and this garlic-ginger-chilli-soy deliciousness blessing everything it touches.
This salty, spicy, garlicky Asian dip and marinade is great on so many different dishes. As a seasoning for barbecued vegetables and chunks of squishy halloumi. Or a cold noodle salad dressing. Drizzled over pasta the next day. Stirred into pizza sauce.
Its umami goodness is very flexible.
And then, all gone!