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.