Three Dipping Sauces

• 50 ml (3 tablespoons plus 1 teaspoon) peanut oil
• 2 dried chillies
• 3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced
• 1 large knob ginger, finely diced
• 2 cloves garlic
• 15 ml (1 tablespoon) shaohsing wine
• 15 ml (1 tablespoon) rice-wine vinegar
• 2 tablespoons sea salt
• 2 tablespoons superfine sugar
• 100 ml (1/2 cup) Chinese black rice vinegar
• 2 large knobs ginger, finely diced
• 30 ml (2 tablespoons) peanut oil
• 4 spring onions (scallions), sliced into rounds
• 2 large knobs ginger, finely diced
• 3 cloves garlic, finely diced
• 2 red chillies, sliced
• 60 ml (1/4 cup) bean paste
• 60 ml (1/4 cup) shaohsing wine
• 60 ml (1/4 cup) rice-wine vinegar
• 4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar

1. Heat the peanut oil in a wok and fry the chillies until they blacken.
2. Discard the chillies and allow the oil to cool.
3. In a mortar and pestle crush all the other ingredients lightly.
4. As the oil cools add to the mortar and mix well.
5. Leave for a little while to allow the flavours to marry.
6. Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.
7. Mix the diced ginger with the vinegar and allow to stand for 1 hour before serving.
8. You'll find this easy to make but very effective on boiled meats.
9. In a wok, heat up the peanut oil and fry the spring onions, ginger, garlic and chillies for 3 minutes.
10. Add all the other ingredients and reduce the sauce by half.
11. Remove from the heat and cool.
12. Can be used as a cold dipping sauce or heated up and tossed with steamed vegetables.

peanut oil, chillies, onions, knob ginger, garlic, shaohsing wine, rice, salt, sugar, rice vinegar, ginger, peanut oil, spring onions, ginger, garlic, red chillies, bean paste, shaohsing wine, rice, yellow rock

Taken from www.epicurious.com/recipes/food/views/three-dipping-sauces-109291 (may not work)