This is great as a dip for prawn wontons or fish cakes, or mix a spoonful into almost anything for a delicious sweet and spicy kick - I use it in my BBQ ribs marinade. It’s also great as a sticky cooking sauce for coating meat, or even for making crispy tofu! This recipe makes quite a small batch, but it doubles (or triples…) very easily and keeps long term in the fridge, so crack out the chillies and go to town!
I sometimes use more chillies for a really hot sauce, it’s very adaptable to your tastes - use more or less chilli to vary the bite, as well as experimenting with the colour and variety of chillies. Leave the seeds out if you prefer a milder sauce.
NB: use disposable gloves if you are chopping lots of chillies by hand, I have had many nastily burnt fingers from the chillies!
FODMAP-rating: good, there’s a lot of sugar in this but you’re only going to have it in small quantities!
Difficulty: care required handling hot sugar (and chopping chillies!), but nothing too complicated about the method
Preparation time: 5 minutes to roughly chop everything
Cooking time: 10-15 minutes, depending on the desired consistency
Food processor/blender - if you don’t have one, just chop the chillies and ginger as fine as you can and mix with the lime juice. Alternatively you can do this with a mortar and pestle.
- 60g caster sugar
- 4 tbsp water
- 3 cm root ginger, peeled
- 4 whole red chillies
- 3 cm lemongrass, very finely chopped
- Juice of 1 lime
- 1 tbsp nam pla (fish sauce)
- 1 tbsp light soy sauce
- Put the water and sugar in a small pan and boil for 8-10 minutes until thick and golden.
- Roughly chop the ginger and chillies and blend well in a food processor/blender with the lemongrass and lime juice.
- Add the spices and the rest of the ingredients to the sugar, bring to the boil and simmer for a few minutes until it reaches the desired consistency - longer for a thicker sauce.