This is a favourite sauce of mine, used on far to many things that I eat.

It’s based very roughly on a sauce of Paul Gayler’s.

250ml light soya sauce

8 small onions

250ml rice wine vinegar

250ml red wine vinegar

80ml sesame oil

125ml finely grated ginger

125ml castor sugar

3 red chillies, finely shredded
Mix it all together. Keep in fridge.

It’s also very easy to thicken it slightly with a maizena and water slurry, it just makes it more ‘stickable’

to what you serving it with.
Things I’ve used it on:

Vegetable summer rolls

Basmati rice with the sauce on topped with a soft poached egg

As a ‘glazing’ sauce on roast paprika seasoned chicken wings

Dipping sauce for tempura fried chicken strips. (The batter recipe will come soon, it’s one of the nicest I’ve

made and used so far.)