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Sunday, 8 January 2012

Ebi kuzu kiri sauce

This sauce is sharp and intense, and will serve well as a dipping sauce or as a finish aid. It uses clean citrus flavours balanced with rich oyster sauce. Ideal for use with seafood, fish, red meats and poultry.

You will need

2 teaspoons sugar
1 tablespoon oyster sauce
Juice of 3 lines
2 tablespoons Thai fish sauce

The doing bit

Gently heat the sugar and fish sauce until the sugar dissolves. Allow to cool and combine with the oyster sauce and lime juice.

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