Sweet chilli sauce is somewhat a staple in take away Asian restaurants or even dining in especially with prawn crackers. I wanted to explore making it on my own and found it actually really easy. Using the basic ingredients I know should go in, I concocted my version of sweet chilli sauce and this was the product, a tangy, sweet chilli sauce with a slight kick to the end of it. Here's the recipe:
10 red chillies
6 kaffir lime leaves
2 to 3 stalks of lemon grass
8 cloves of garlic
1/2 palm size ginger
2 cups caster sugar
1/2 cup water
2 tbsp rice vinegar
1 tbsp soy sauce / tamari soy sauce
- Put red chillies, lemon grass, garlic and ginger into a mini chopper or blender and whiz til it becomes pulp like.
- Next boil the sugar and water til melted and continue boiling till it browns or starts to caramelise. Then pour in the chilli pulp mixture and stir, bring to a boil again and then add the rice vinegar and soy sauce and stir.
- Take off the heat and pour into a container or a sterilised jam jar large enough. It should make at least a large amount equivalent to a large soup bowl. Serve when necessary. Or use it to coat your meat before roasting / grilling.
Serve it along with fried wantons, fish cakes or anything in between. My flatmate tosses it over her salad and sometimes her fried noodles too.
The Innovative Baker