A bottled Ginger dressing with no preservatives, no strange gluggy texture or harsh vinegar? That’s what we wanted.
A coleslaw of shredded cabbage, carrots and radishes dressed with this – so fresh.
Prawns tossed in the dressing before a fast-fry in the wok, and a little extra drizzled over just before serving – so easy and so fast.
Perfect on a noodle salad.
Great to dip your dumplings into.
- Filtered Water
- Organic Fairtrade Raw Sugar
- Fresh Fijian Ginger Root
- Organic Sultanas
- Organic Fijian Dried Ginger
- NZ Lemon Juice – Not from concentrate
- NZ Lime Juice – Not from Concentrate
- Roasted Sesame Oil
- Sea Salt
- Dried Chilli Flakes – only in the chilli version 🙂
How is it made?
Every time I introduce folks to Hakanoa Ginger Syrup at an event or demo, the first question is always ‘what do you do with it?
My favourite savoury application has got to be this easy-as dressing – a mixture of Ginger Syrup, deeply roasted nutty sesame oil, zingy fresh lime juice, and a dash of salt.
If I’m using it to cook with – like the stir-fried prawns – I like a chilli hit in there as well.
For years I’ve handed out recipe leaflets, and ask returning customers if they had made the dressing yet. Most said no. Then one wonderful woman at the Christchurch Food Show told me she’d bought 6 large bottles of Ginger Syrup in a year and made nothing else with it.
The penny dropped that maybe we should bottle it.