Try this exotic Dip for Asian food, fried shrimp- or chicken fingers:

SWEET-SOUR GINGER CHILI SAUCE

1 piece ginger (about 2 cm), peeled and grated

2 large mild red chili’s (I used 3 colors of chili’s, looks pretty too) , finely chopped

1 small hot red chili’s, finely chopped

5 garlic cloves, finely chopped

100 ml white wine (or rice) vinegar

200 g sugar

1 ½ Tsp salt

1 Tbsp starch

Mix together all ingredients ( except starch) together with 300 ml water into a pot. Simmer for 5 minutes over medium heat. Mix starch in an extra bowl with 1 ½ Tbsp cold water until completely dissolved. Mix dissolved starch into sauce and let simmer for another 2minutes until it thickens. Fill into sterile glass bottles and store in the refrigerator. The Chili-Ginger sauce is stable for a few weeks if kept cool.