A sweet chilli sauce of red chillies, garlic, sugar and rice wine vinegar, thickened with a little cornflour; the chillies bring the heat and a splash of fish sauce adds salt and savour.
4piece
150g
70ml
1tsp
6piece
1tbsp
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 150g | — | — | |
| 3 | 125ml | — | — | ||
| 4 | | 70ml | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 6piece | — | — | |
| 7 | | 1tbsp | — | — | |
| 8 | | 0.5tsp | — | — |
Peel the garlic cloves and lay them on the board.
Garlic clove · 4 piece
Chop the garlic cloves finely on the board.
Tip the chopped garlic cloves into the blender.
Add the caster sugar to the saucepan.
Caster sugar · 150 g
Pour the rice wine vinegar into the saucepan with the caster sugar.
Add the water to the sweetened vinegar in the saucepan.
Water · 60 mlBring the mixture to a gentle simmer over medium heat and let it cook for 3 minutes.
Add the cornflour to a small bowl.
Cornflour · 1 tsp
Add the water to the cornflour in the small bowl.
Water · 2 tspStir the cornflour and water together until completely smooth with no lumps.
Place the red chillies (about 60 g of medium-hot chillies such as Fresno) into the colander.
Red chilli · 6 piece
Rinse the red chillies under cold running water in the colander.
Chop the rinsed red chillies roughly on the board.
Add the chopped red chilli to the blender with the garlic cloves.
Blend the garlic clove mixture until it forms a coarse paste.
Add the chilli-garlic paste to the sweet chilli base in the saucepan.
Add the fish sauce to the sauce in the saucepan.
Fish sauce · 1 tbspAdd the salt to the sauce in the saucepan.
Salt · 0.5 tspStir the sauce together thoroughly.
Bring the sauce to a full boil over high heat.
Reduce the heat and simmer the sauce for 11 minutes until slightly reduced.
Pour the cornflour slurry into the sauce in the saucepan.
Stir the sauce constantly to incorporate the slurry evenly.
Simmer the sauce for a further 2 minutes until thickened.
Remove the saucepan from the heat and leave the sauce to cool completely at room temperature.
Pour the cooled sauce into a sterilised jar. Keep it in the fridge and use within 2 weeks; it is not shelf-stable.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Peel the garlic cloves and lay them on the board.⏱ 30sResultPeeled garlic cloves |
| 2 | Peeled garlic clovesstep 1 | | Chop the garlic cloves finely on the board.⏱ 1 minResultChopped garlic |
| 3 | Chopped garlicstep 2 | | Tip the chopped garlic cloves into the blender.⏱ 10sResultChopped garlic |
| 4 | 150 g | | Add the caster sugar to the saucepan.⏱ 30sResultCaster sugar |
| 5 | 125 ml | | Pour the rice wine vinegar into the saucepan with the caster sugar.⏱ 30sResultSweetened vinegar |
| 6 | 60 ml | | Add the water to the sweetened vinegar in the saucepan.⏱ 30sResultSweet chilli base |
| 7 | — | | Bring the mixture to a gentle simmer over medium heat and let it cook for 3 minutes.⏱ 3 minResultSimmered sweet chilli base |
| 8 | 1 tsp | | Add the cornflour to a small bowl.⏱ 30sResultCornflour |
| 9 | 2 tsp | | Add the water to the cornflour in the small bowl.⏱ 30sResultCornflour and water |
| 10 | — | | Stir the cornflour and water together until completely smooth with no lumps.⏱ 1 minResultCornflour slurryused in step 22 |
| 11 | 6 piece | | Place the red chillies (about 60 g of medium-hot chillies such as Fresno) into the colander.⏱ 10sResultRed chilli |
| 12 | — | | Rinse the red chillies under cold running water in the colander.⏱ 30sResultRinsed red chilli |
| 13 | — | | Chop the rinsed red chillies roughly on the board.⏱ 2 minResultChopped red chilli |
| 14 | Chopped red chillistep 13 | | Add the chopped red chilli to the blender with the garlic cloves.⏱ 30sResultGarlic clove mixture |
| 15 | — | | Blend the garlic clove mixture until it forms a coarse paste.⏱ 1 minResultChilli-garlic paste |
| 16 | Chilli-garlic pastestep 15 | | Add the chilli-garlic paste to the sweet chilli base in the saucepan.⏱ 30sResultSimmered sweet chilli base and chilli-garlic paste |
| 17 | 1 tbsp | | Add the fish sauce to the sauce in the saucepan.⏱ 30sResultSimmered sweet chilli base and chilli-garlic paste and fish sauce |
| 18 | 0.5 tsp | | Add the salt to the sauce in the saucepan.⏱ 30sResultFish sauce mixture |
| 19 | — | | Stir the sauce together thoroughly.⏱ 1 minResultStirred fish sauce and rice wine vinegar mixture |
| 20 | — | | Bring the sauce to a full boil over high heat.⏱ 2 minResultBoiling fish sauce and rice wine vinegar mixture |
| 21 | — | | Reduce the heat and simmer the sauce for 11 minutes until slightly reduced.⏱ 11 minResultReduced fish sauce and rice wine vinegar mixture |
| 22 | Cornflour slurrystep 10 | | Pour the cornflour slurry into the sauce in the saucepan.⏱ 30sResultCornflour slurry and reduced fish sauce and rice wine vinegar mixture |
| 23 | — | | Stir the sauce constantly to incorporate the slurry evenly.⏱ 1 minResultThickening fish sauce and rice wine vinegar mixture |
| 24 | — | | Simmer the sauce for a further 2 minutes until thickened.⏱ 2 minResultThickened fish sauce and rice wine vinegar mixture |
| 25 | — | | Remove the saucepan from the heat and leave the sauce to cool completely at room temperature.⏱ 30 minResultCooled fish sauce and rice wine vinegar mixture |
| 26 | Cooled fish sauce and rice wine vinegar mixturestep 25 | | Pour the cooled sauce into a sterilised jar. Keep it in the fridge and use within 2 weeks; it is not shelf-stable.⏱ 1 minResultSweet Chilli Sauce |
| Total Time | 59 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100g |
|---|---|
| 144kcal | |
| 0.8g | |
| 0.1g | |
| 36g | |
| 33g | |
| 0.3g | |
| 506mg |
A sweet chilli sauce of red chillies, garlic, sugar and rice wine vinegar, thickened with a little cornflour; the chillies bring the heat and a splash of fish sauce adds salt and savour.
What you’ll doYou will simmer sugar, rice wine vinegar and water into a syrup, blend red chillies and garlic and stir them in with fish sauce. A cornflour slurry thickens the sauce as it simmers.
