Sweet, salty, and rich, this delicately flavored condiment unites and enhances the flavors of Cantonese steamed rice rolls (pages 156 to 160). It comes together quickly and tastes great, especially if flavorful cold-pressed peanut oil, the kind sold at Chinese markets, is used. If you use canola oil, add a dash of sesame oil for nuttiness.
It is customary to liberally drizzle this sauce onto the rice rolls to flavor them. Expect the sauce to pool at the bottom of the plate when you do so. If you want to hold back, pour some onto the plated rolls, serve the rest on the side, and invite guests to help themselves.
Recipe information
Yield
makes a scant 1/2 cup
Ingredients
Preparation
Combine the sugar, light and dark soy sauces, water, and oil in a small saucepan. If using canola oil, add a dash of sesame oil. Bring to a boil over medium heat, stir to make sure the sugar has dissolved, then remove from the heat. Transfer to a heatproof bowl and set aside to cool completely before using. The sauce can be prepared up to 2 days in advance, covered, and left at room temperature.
