We serve this sauce with both the sugar snap pea tempura and the pork and jicama dumplings . If you make only one of these hors d'oeuvres, however, this recipe should be halved.
Cooks' note:
Dipping sauce (without scallion) can be made 3 days ahead and chilled, covered. Stir in scallion and bring to room temperature before serving.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 cup soy sauce
1/2 cup water
1/4 cup plus 2 tablespoons seasoned rice vinegar
4 teaspoons sugar
1/4 cup thinly sliced scallion
Preparation
Stir together soy sauce, water, vinegar, and sugar until sugar is dissolved. Just before serving, stir in scallion.
