Reviewed: Feb. 19, 2013

MUCH better than I expected! I thought I'd like this; I LOVED it. My boyfriend (who HATES anything "sour" or vinegary) came in the kitchen as I was starting it, said "Ew, are you making something with vinegar?" and commented on the smell again a few minutes later...REALLY liked it as well!! Awesome recipe :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BryansMommy

Cooking Level: Intermediate

Reviewed: May 30, 2012

Love it..I add diced dried pineapples and use it as a dipping sauce for lettuce wraps. Yum yum friggin yum and for the spice loving hubby I add 1 minced habanero

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tamara Cooks so Good

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Brown Deer, Wisconsin, USA

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!

Was this review helpful? [ YES ]
3 users found this review helpful

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.

Was this review helpful? [ YES ]
2 users found this review helpful

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.

Was this review helpful? [ YES ]
2 users found this review helpful

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!

Was this review helpful? [ YES ]
3 users found this review helpful

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

Was this review helpful? [ YES ]
3 users found this review helpful

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Ruth413

Cooking Level: Expert

Home Town: Mendocino, California, USA

Living In: Glenns Ferry, Idaho, USA

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!!!

Was this review helpful? [ YES ]
5 users found this review helpful