This Thai-inspired sauce is great with prawns but also goes well with chicken, pork, or lamb.
I made the shrimp in the marinade as written but decided I didn't want to use the sauce just for dipping so I added 2 tablespoons of coconut milk to it and served it over rice noodles instead. This was just an outstanding meal, thank you for posting it. - 03 Jun 2010 (Review from Allrecipes US | Canada)
Yum! I followed the recipe exactly, except for leaving the prawns in the marinade for about an hour and a half (unexpected store run). Excellent! I'm thrilled that I have leftover vinaigrette for steak salad this week. Thanks!! - 08 Jun 2008 (Review from Allrecipes US | Canada)
This sauce tastes very similar to one I've made for a Mongolian hot pot dinner, but turned out significantly thinner, which led me to use a tsp. of cornstarch and water to quickly thicken it a touch. The flavor is actually so impeccable that making the marinade isn't really necessary, so I'll definitely be skipping that step next time around. I highly recommend this recipe! - 23 Jan 2008 (Review from Allrecipes US | Canada)