Spicy Soy Marinade

by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori

Reprinted with the express permission of Tuttle Publishing.

This recipe stems from the most western part of China bordering Pakistan and central Asia. Kebabs marinated with this sauce are sold by street vendors from Europe to Beijing. Try this unique marinade with lamb, beef and chicken skewers.

Preparation time: 15 minutes

Makes about ¹⁄₂ cup (125 ml)

1 tablespoon neutral-flavored oil
3 red chilies, finely chopped
2 tablespoons finely chopped shallot
1 tablespoon finely chopped garlic
1 tablespoon peeled and finely chopped fresh ginger
1 tablespoon Chinese soy sauce
1 teaspoon Chinese black vinegar or Worcestershire sauce
2 teaspoons paprika powder
1 tablespoon Chinese Shaoxing wine or dry sherry
Pinch of ground cumin
Pinch of five spice powder (page 31)
1 tablespoon sugar
3 tablespoons water

Heat the oil in a small skillet and slightly sauté the chili pepper, shallots and garlic. Add the other ingredients and continue to cook over low heat for 1 to 2 minutes. Set aside to let cool before using.