We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy.
Recipe Detail Page
Thai BBQ Dipping Sauce
Summer 2003
Sweet and sour with lime and mint flavours, this sauce calls for a forthright New Zealand Sauvignon Blanc.
Makes about 1 cup (250 mL)
1 tsp (5 mL) garlic, chopped
1 tsp (5 mL) Asian chili sauce
1 tbsp (15 mL) tomato ketchup
1 tbsp (15 mL) fish sauce
1/4 cup (50 mL) water
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) brown sugar
2 tbsp (25 mL) grated carrot
2 tbsp (25 mL) chopped fresh mint
Makes about 1 cup (250 mL)