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Asian Barbeque Sauce
none
6 tablespoon hoisin sauce
2 tablespoon rice vinegar
1 tablespoon asian fish sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 cup shallot; minced
2 cloves garlic; minced
1 tablespoon fresh ginger; peeled and minced
1/8 teaspoon chinese five-spice powder
1/3 cup Sugar
Stir together all ingredients except sugar in a bowl. Cook sugar in a dry
heavy saucepan over moderate heat, undistrurbed, untill it begins to
melt.
Continue to cook, stirring occasionaly with a fork, until sugar is melted
into a deep golden caramel. Tilt pan and carefully pour into hoisin
mixture
(caramel will harden and steam vigorously). Cook over moderate low heat,
stirring untill caramel is dissolved and sauce is thickened, 6 to 8
minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or
chicken. A nice dipping sauce for egg rolls.
Contributor: Gourmet Mag
** Exported from Now You're Cooking! v5.73 **
--
-Alan