This is an excellent sauce for any small fried bites such as tempura vegetables or fried shrimp. It’s also excellent with spring rolls and even dumplings. Harissa is a spicy red pepper paste that is common to North
African cuisine. You can find it in Middle Eastern grocery stores or gourmet markets. Coconut nectar, which is sometimes called coconut molasses, is available in gourmet and health food markets. It imparts a lightly sweet, and slightly smoky flavor without being overpowering.

1 cup (240 ml)

PREP TIME: 5 minutes                 COOK TIME: 3 to 5 minutes

INGREDIENTS

• 1 tsp (5 ml) toasted sesame oil
• ½ shallot, minced
• 1 tbsp (9 g) grated fresh ginger
• ¼ cup (60 ml) rice wine or sake
• ½ tsp harissa, or more as desired
• ¾ cup (180 ml) coconut nectar

PREPARATION

1. Heat the sesame oil in a medium saucepan over medium-low heat.
2. Add the shallot and ginger and sauté for 1 minute.
3. Stir in the rice wine and cook until the mixture is reduced by half, 1 to 2 minutes.
4. Mix in the harissa and coconut nectar.
5. Simmer for 2 minutes longer, stirring well.
6. Remove from the heat and allow to cool slightly.
7. Serve with fried foods like dumplings, spring rolls or chicken wings.