Lee Kum Kee: A dab of anchovy with the heat


One of several Sriracha-type sauces out there, Lee Kum Kee adds a touch of fish sauce to their recipe giving the sauce a slightly different flavor from what we might call “basic” Sriracha sauce. The salt/sodium content is a little higher. I think it works better with seafood dishes than other brands. Given its unique flavor, you can use it instead of fish sauce in certain recipes. Like all Sriracha sauces I use it instead of ketchup, straight on the burger with a tablespoon on the side to dip fries.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s