- 1 small clove garlic, crushed with salt to taste and 2 teaspoons of sugar
- 3 Tbsp. soy sauce
- 2 tsp. sesame oil
- 1 tsp. Chinese bean paste (optional)
- 2 Tbsp. water
- 2 Tbsp. rice wine or dry sherry
- 1 tsp. toasted, ground sesame seeds
- 2 tsp. finely chopped spring onion
- 1⁄2–1 tsp. chili sauce, optional
Mix all ingredients together. Taste to correct seasonings.
Recipe adapted from The Complete Asian Cookbook by Charmaine Soloman.