Scallion and Ginger Sauce

~ Jeremy Kahn
For New Year's Eve, Anna and I made Scallion + Ginger Sauce based on a recipe by Francis Lam. In the original recipe he tells you to salt the sauce
Recipe page 1.
Zhuz a big lump ginger, several cloves of garlic and a couple of chillis until minced but not mushy. Add to the scallions. Salt the mixture like it had called your mother a rude name. 4/ In a separate pan, heat two cups of sunflower oil until smoking hot. Pour over the scallion mixture and leave to cool.
Recipe page 2
Serve over grilled marinated chicken, fried halloumi and steamed green vegetables. It says you can keep the sauce for two weeks but we finished it in less than two days.
Recipe page 3