Three Dipping Sauces Recipe

Name: Three Dipping Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 ml (3 tablespoons plus 1 teaspoon) peanut oil; 2 dried chillies; 3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced; 1 large knob ginger, finely diced; 2 cloves garlic; 15 ml (1 tablespoon) shaohsing wine; 15 ml (1 tablespoon) rice-wine vinegar; 2 tablespoons sea salt; 2 tablespoons superfine sugar; 100 ml (1/2 cup) Chinese black rice vinegar; 2 large knobs ginger, finely diced; 30 ml (2 tablespoons) peanut oil; 4 spring onions (scallions), sliced into rounds; 2 large knobs ginger, finely diced; 3 cloves garlic, finely diced; 2 red chillies, sliced; 60 ml (1/4 cup) bean paste; 60 ml (1/4 cup) shaohsing wine; 60 ml (1/4 cup) rice-wine vinegar; 4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar

Servings: persons

50 ml (3 tablespoons plus 1 teaspoon) peanut oil
2 dried chillies
3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced
1 large knob ginger, finely diced
2 cloves garlic
15 ml (1 tablespoon) shaohsing wine
15 ml (1 tablespoon) rice-wine vinegar
2 tablespoons sea salt
2 tablespoons superfine sugar
100 ml (1/2 cup) Chinese black rice vinegar
2 large knobs ginger, finely diced
30 ml (2 tablespoons) peanut oil
4 spring onions (scallions), sliced into rounds
2 large knobs ginger, finely diced
3 cloves garlic, finely diced
2 red chillies, sliced
60 ml (1/4 cup) bean paste
60 ml (1/4 cup) shaohsing wine
60 ml (1/4 cup) rice-wine vinegar
4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar

1
Heat the peanut oil in a wok and fry the chillies until they blacken.
2
Discard the chillies and allow the oil to cool.
3
In a mortar and pestle crush all the other ingredients lightly.
4
As the oil cools add to the mortar and mix well.
5
Leave for a little while to allow the flavours to marry.
6
Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.
7
Mix the diced ginger with the vinegar and allow to stand for 1 hour before serving.
8
You'll find this easy to make but very effective on boiled meats.
9
In a wok, heat up the peanut oil and fry the spring onions, ginger, garlic and chillies for 3 minutes.
10
Add all the other ingredients and reduce the sauce by half.
11
Remove from the heat and cool.
12
Can be used as a cold dipping sauce or heated up and tossed with steamed vegetables.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 50 ml (3 tablespoons plus 1 teaspoon) peanut oil, 2 dried chillies, 3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced, 1 large knob ginger, finely diced, and more.

Yes, Three Dipping Sauces falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Three Dipping Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions