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An all-round Asian dipping sauce with that classic sweet and salty flavor combination

INGREDIENTS: Makes about 2 cups
●  2 cup(s) granulated Sugar
●  2 teaspoon(s) Lime Juice
●  ½ cup(s) Water, approx.
●  ⅓ cup(s) Soy Sauce
●  2 teaspoon(s) finely grated Fresh Ginger
●  2 teaspoon(s) Chili Garlic Sauce
●  Finely Grated Zest of ½ a Lime


1. Place the sugar and 1 teaspoon(s) of lime juice in a heavy bottomed sauce pan. Cook over medium
    heat, stirring constantly with a sturdy wooden spoon, until the sugar has liquefied (be diligent in your
    stirring, or else the sugar will heat unevenly, leaving clumps that are a pain to dissolve without
    burning the caramel). Continue to cook until the caramel has reached a golden brown color (the
    caramel may still appear opaque, that’s ok). Be very careful. You have napalm in a pan right now.

2. Remove the pan from the heat and carefully pour in water. Stand back a bit as you pour, because the
    caramel is going to bubble, hiss, & splatter a bit.

3. Return the caramel back to the heat and stir to dissolve any remaining lumps.

4. Let the sauce cool a bit, then add the soy sauce, remaining 1 teaspoon(s) of lime juice, grated ginger,
    chili garlic sauce, and grated lime zest. Carefully taste and adjust seasoning as necessary. After
    sauce has cooled completely, thin with additional water if necessary. You have to wait until it has
    cooled completely because the thickness will vary depending on how much you caramelized the


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