Title: Piquant Thai Dipping Sauce
Categories: Sauce Lowfat Thai
Yield: 4 Servings

1/4	c	Tomato sauce
3	tb	Lime juice
2	tb	Light brown sugar
1/4	ts	Chinese chili sauce
1		Garlic clove,minced
2	ts	Fresh mint leaves,coarsely chopped
1	ts	Lime peel,grated or minced
1	tb	Cornstarch mixed with
1	tb	Cold water

From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang, 1990).

In a small saucepan, combine tomato sauce, lime juice, brown sugar, chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce heat to a simmer and cook for 2 minutes. Return sauce to a low boil and stir in enough of the cornstarch mixture to lightly thicken sauce. Strain sauce through a sieve placed over a small serving bowl. Let sauce cool at leat 10 minutes; sauce is best at room temperature. Serve with chilled shrimp.

Nutritional analysis per serving: 33.1 calories; trace grams total fat; (0 grams saturated fat); 0.1 grams protein; 3.7 grams carbohydrates; 0 milligrams cholesterol; 98.1 milligrams sodium.

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