Mandarin & Ginger Dipping Sauce

Perfect for rice paper rolls, spring rolls or prawns

3 mandarins, white membrane removed, flesh coarsely chopped

Juice of 2 mandarins

30 gm caster sugar

2 teaspoons finely grated ginger

1 garlic clove, finely chopped

2 tablespoons each soy sauce and black Chinkiang vinegar (see note)

1 spring onion, thinly sliced

Combine mandarin, juice, caster sugar, ginger and garlic in a small saucepan, bring to the simmer over medium heat and cook until thick (4-5 minutes).

Remove from heat and stir in soy sauce and vinegar.

Just before serving, stir in spring onion.