• 3 stalks of Shallots, finely sliced
• 1.5 Tbsp freshly grated, peeled Ginger
• 1 level Tbsp Himalayan Salt
• 1/4 cup of light flavoured Extra Virgin Olive Oil (or neutral flavoured oil)

METHOD

1. Mix shallots, ginger and salt in a bowl.
2. Heat up oil in saucepan until hot (90°C - 100°C), and then pour it over the mixture, the sizzling sounds are a sign of the hot oil cooking the ginger and shallot.
3. Set aside to cool before serving. Sauce will keep for 2-3 weeks in a jar when stored it in the fridge.
4. Serve with soy sauce on your dumplings or with your veggies.