Chinese Tahini Sauce

Name: Chinese Tahini Sauce
Yield: Makes 150 ml
Cuisine: Chinese
Ingredients: 50 ml soy sauce; ½ teaspoon sugar; 2 tablespoons rice wine vinegar; 1 tablespoon groundnut oil; 1 tablespoon tahini (sesame seed paste); 2 tablespoons sesame oil; ¼ teaspoon dried red chilli flakes; 2.5 cm piece of fresh ginger, peeled and finely chopped; 4 spring onions, finely chopped; 1 tablespoon tahini (sesame seed paste); 2 garlic cloves, crushed

Preparation info

Makes
150 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

I love this sesame-flavoured sauce and often serve it as part of a buffet salad, tossed with Chinese egg noodles. The tahini adds a richer flavour than using sesame oil alone. Toss noodles with the sauce at the last minute or use as a dipping sauce.

Ingredients

2 tablespoons rice wine vinegar
½ teaspoon sugar
50 ml

Asia
China
Sauce
Vegan

Method

Heat the vinegar and sugar in a small pan until the sugar has dissolved, transfer to a bowl and whisk in the remaining ingredients. The sauce will keep in a sealed container in the fridge for several weeks.