Sauces
Thai
ThaiSweet Chilli Sauce
A sticky, sweet-and-spicy Thai dipping sauce for spring rolls, prawns and grilled chicken. Basic doctors a shop jar; Better simmers fresh red chilli and garlic into a glossy syrup; Ultimate balances bird's eye chilli, palm sugar and fish sauce the traditional way.
Vegetarian
Vegan
Gluten-free
Dairy-free
Nut-free
Better version
A proper glossy syrup simmered from fresh red chilli, garlic and vinegar.
Per serving£0.55
Total cost£2.20
Time22 min
Ingredients for 4
- 3 red chillies , finely chopped, seeds in for heat
- 3 cloves garlic , crushed
- 120 g caster sugar
- 120 ml rice vinegar
- 120 ml water
- 1 tbsp cornflour , mixed with 2 tbsp cold water
- ½ tsp salt
Method
- Put the chillies, garlic, sugar, vinegar, water and salt in a small saucepan.
- Bring to the boil, then simmer gently for 8 minutes until slightly reduced and syrupy.
- Stir in the cornflour slurry and cook for 1-2 minutes until the sauce turns glossy and thickens enough to coat a spoon.
- Cool completely, during which it will thicken further, then pour into a jar or bowl to serve.
Equipment
The three ways, side by side
Budget
Jarred sweet chilli sharpened up with fresh lime and garlic.
Better
A proper glossy syrup simmered from fresh red chilli, garlic and vinegar.
Ultimate
Traditional balance of bird's eye chilli, palm sugar and fish sauce, finished with coriander root.