Sunday, 14 November 2010
Sweet and sticky chilli sauce
Good for dipping pretty much anything deep fried and savoury into.
1 cup sugar
1½ cups water
½ cup rice vinegar (or white wine vinegar)
2 tbsp fish sauce
100g of mild red chillies
½ tsp sweet paprika
½ tbsp salt
the grated rind and juice of a lime
4 cloves garlic, finely grated
1 tbsp ginger, finely grated
4 tsp cornflour, mixed with 3 tsp cold water
1) Mix together all the sauce ingredients, except the cornflour, in a small pan. Bring to the boil and allow to bubble vigorously for ten minutes, then add the cornflour liquid and briskly stir in. Cook for another minute, then decant to a sterilised kilner jar.