Reviewed: Dec. 6, 2011

Perfect. We made this to serve at a hot oil fondue party; specifically to go with shrimp, however our guests enjoyed this on the shrimp, beef and chicken!

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Reviewer:

Laura

Cooking Level: Beginning

Home Town: Akron, Ohio, USA

Reviewed: Oct. 14, 2011

This is a great sauce. A recommendation I have is to pair it with the Phyllo Turnovers with Shrimp and Ricotta Filling that is posted here on allrecipes by MattyGit. Everytime I make these together everyone loves them.

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Reviewer:

melissa

Reviewed: Sep. 23, 2011

I love this sauce for 3 reasons- you need very few ingredients, it is easy, and only takes about 20 minutes. If you don't have minced garlic on hand, garlic powder works. I have been making this for a few years now, and it is excellent! It goes well with any asian style food. I always get compliments when I bring this to parties with my homemade eggrolls.

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Reviewer:

MUNECASTACE

Reviewed: Aug. 16, 2011

This sauce is simply delicious! I made it twice, it tastes just as good as the one in restaurants! I added a teaspoon of cornstarch to thicken it a bit, and I was out of vinegar so I used half lemon juice half water and it still tasted great!

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Reviewer:

farahoofy

Reviewed: Apr. 4, 2011

Very nice. I do think the flavor improves as it sits So for me I make it early in the day and serve room temp for Dinner

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Reviewer:

cookstorelax

Cooking Level: Expert

Home Town: Swansea, Massachusetts, USA

Living In: Fall River, Massachusetts, USA

Reviewed: Mar. 7, 2011

This is by far the best dipping sauce that I have ever made thus far. Follow the directions exactly, and you will be pleasantly surprised. I have made it on several occasions and have had so many compliments. Try this sauce with wontons or as a glaze the last few minutes of cooking a pork roast. Thank you for posting. much appreciated.

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Reviewer:

RUTH1313

Reviewed: Feb. 19, 2011

Fantastic! Taste just like from the restaurant. I used Splenda instead of white sugar, because that's all I keep in the house, and used minced garlic from the jar instead of a garlic clove. The sauce was thin initially, however it had thickened to the perfect syrupy consistency by the next day. I used it on homemade spring rolls, by using large lettuce leaves as the wrap and put grilled chicken cubes with julienned cut cucumbers and shredded carrots on the inside. Low-fat and very filling!!!

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Reviewer:

bzyarb2@gmail.com

Reviewed: Feb. 13, 2011

Yum!

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Reviewer:

Jen

Cooking Level: Expert

Home Town: Antioch, California, USA

Reviewed: Feb. 8, 2011

Delicious thanks for sharing. I was out of red pepper flakes so I used chili powder and turned out great. I also used just a little corn starch about 1.5 teaspoons or so, which gave the sauce a great consistency.

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