Skill level

Average: 5 (24 votes)


  • 10 calamansi (see Note), juiced
  • 2 tsp soy sauce
  • 125 ml (½ cup) coconut vinegar (see Note)
  • 2 Asian red eschalots, finely chopped
  • 3 garlic cloves, crushed
  • 1 red bird’s-eye chilli, finely chopped
  • 4 cm-piece ginger, cut into julienne

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Will keep refrigerated for up to 1 week.

Makes 1 cup

Place all ingredients in a bowl and combine. Season with salt and pepper. Serve with grilled or fried food, such as spring rolls.


• Calamansi, from Asian food shops, is a Filipino citrus fruit. Substitute the juice of 1 lime and ½ orange for the 10 calamansi.
• Coconut vinegar is from selected Asian and Filipino food shops.


Photography by Brett Stevens.