Instructions
Combine the chili garlic sauce, mirin, 5 tablespoons of the pineapple juice, orange juice, lime juice, and orange zest in a small saucepan. Bring to a boil over high heat. Whisk together the remaining tablespoon of pineapple juice and the cornstarch in a small bowl. When sauce begins to boil, add the cornstarch mixture, whisking to combine. Allow sauce to boil for 1 minute, or until slightly thickened. Remove from the heat and whisk in the sesame oil.
Cool sauce to room temperature and serve with Lobster Spring Rolls.
Yield: 1/2 cup
Ingredients
- 3 tablespoons chili garlic sauce
- 1/4 cup mirin
- 6 tablespoons pineapple juice
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lime juice
- 1/2 teaspoon orange zest
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
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