Hot and Sweet Dipping Sauce

Course: Condiment

Cuisine: asian

Prep Time: 5

Cook Time: 6

Total Time: 11

Servings:

Calories: 20kcal

Author: Kris Longwell

This Hot and Sweet Dipping Sauce has just enough heat to make it feel good. If you want it extra spicy, add another teaspoon of the chili sauce. If less spice, then go with just ½ teaspoon of the chili sauce. This is a perfect sauce for dumplings, fried shrimp balls, and grilled meats and fish.

Print Recipe

Equipment

Small saucepan/skillet

Ingredients

2 tablespoon soy sauce
½ teaspoon corn starch
¼ cup vegetable broth
1 tablespoon fish sauce
1 teaspoon chili sauce of more, for added heat
2 scallions thinly sliced
1 lime squeezed, about 1 tbsp
2 tablespoon brown sugar light or dark

Instructions

Place the soy sauce in a small bowl and stir in the cornstarch until dissolved. Set aside.
In a small saucepan over medium heat, add the remaining ingredients and bring to a boil then reduce the heat so the sauce is simmering.
Transfer the soy/cornstarch mixture into the pan, stirring frequently. Cook until slightly thickened, about 2 more minutes. Serve warm or at room temperature.

Video

Notes

Low-sodium soy sauce is a perfectly good substitute for regular soy sauce.

Fish sauce can be found in the Asian section of many well-stocked supermarkets or definitely at Asian markets. It can also be ordered online (see blog post for the link). The fish sauce adds a wonderful depth to the sauce and we don't recommend skipping, if possible!

The sauce can be made up to 48 hours in advance. If serving warm, reheat gently over medium heat. We don't recommend serving it chilled. Room temp is great, just let it sit out for an hour or two before serving.

Great with dumplings!

Nutrition

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