Saturday, 25 June 2011

Sweet Chilli Sauce


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

  1. Put red chillies, lemon grass, garlic and ginger into a mini chopper or blender and whiz til it becomes pulp like. 
  2. 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. 
  3. 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

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