Sunday, 14 November 2010

Sweet and sticky chilli sauce

Good for dipping pretty much anything deep fried and savoury into.

Makes 500ml

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.

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