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Thursday 14 July 2011

Sluttishly Easy: Sweet Chilli Sauce

Sweet chilli sauce is a very handy condiment to have around the place. It’s also an absolute doddle to make, perfect for using up a few sad-looking chillies lurking in the bottom of the fridge.

Use it in Lazy Girl's Peanutty Prawns or make some Vietnamese Summer Rolls to dip in it. Or just use it as a glaze for chicken before bunging it under the grill.

It keeps in the fridge for a week, or you can freeze it in portions in an old ice cube tray. Sweet.

Sweet Chilli Sauce

You’ll need:
  • 500ml water
  • 4tbsp caster sugar
  • 1tbsp rice vinegar
  • 1tbsp fish sauce or soy
  • 4 or 5 red chillies, finely chopped (seeds and all)
  • 1tsp cornflour
Make it!
  • In a saucepan, stir together the sugar and water over a medium heat until the sugar dissolves.
  • Add the vinegar, fish sauce or soy and chillies.
  • Bring to a boil for around 10 minutes.
  • Mix the cornflour with a splash of water to make a runny paste, then stir into the sauce until it thickens.

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