Edited by Liv Wan.
There are different kind of ginger sauces in Chinese cuisine and one of the most popular and commonly used ginger sauce is used for dipping seafood, especially crab meat. The main ingredients of this seafood ginger sauce are finely chopped fresh ginger and rice vinegar.
Another ginger sauce that’s very commonly use in Chinese cuisine is for dipping “xiaolongbao” (小籠包) or dumplings with. The main ingredient of this kind of ginger sauce are julienned fresh ginger and black vinegar. But you can use red vinegar or rice vinegar instead. If you like soy sauce you can add this and it’s perfectly fine to do so.
Chinese people like to have seafood with ginger as Chinese people believe most of the seafoods, and especially crab, are “Yin” foods. Also ginger can get rid of any unpleasant fishy tastes and smells. Another reason is because crab meat is high in protein and cholesterol and it can cause digestive system problems and so ginger can help to prevent this situation. So that’s the reason why Chinese people like to eat seafood with ginger and vinegar.
- Seafood ginger dipping sauce:
2 slice fresh ginger, minced it
1 teaspoon sugar
2 tablespoon rice wine vinegar/ red wine vinegr/black vinegar
Mix everything together and leave it for 30 minutes before using.
*Xiaolongbao is a type of steamed bun from the southern China regions. It is usually associated with the Shanghai and Wuxi areas. Because Xiaolongbao is traditionally prepared in small bamboo steamers, “Xiaolong” means small bamboo steamer. That’s why it got the name “Xiaolongbao”. Xiaolongbao is also a common breakfast in Taiwan.
The ginger sauce in this article makes a nice dipping sauce with appetizers containing shrimp, such as shrimp balls, almond prawn balls or potstickers, and they don’t require a trip to an Asian market for ingredients. You can also use ginger sauce to brush on the shrimp before grilling.
- ½ cup light soy sauce
- ¼ cup red wine vinegar
- 2 teaspoons minced ginger
- 2 tablespoons brown sugar
- 2 spring onions (green onions, scallions), finely chopped.
- Combine the soy sauce, red wine vinegar and minced ginger in a small bowl. Set aside.
- Melt the brown sugar over high heat in a small heavy saucepan until it is just melted but not burnt.
- Add the soy sauce and red wine vinegar mixture.
- Bring it to a boil until the brown sugar has melted again (it will harden temporarily after the soy sauce mixture is added).
- Remove from the heat, pour into a serving dish and garnish with the chopped spring onions.
- Serve with potstickers, gyoza or other Chinese dumplings.