- Yield: 3/4 cup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Thai Style Sweet Chilli Dipping Sauce
Cleaning eating is the way of life for me at the moment, its been really had to give up condiments like sweet chilli sauce. So here is my clean eating version made with rice malt syrup.
- Garlic Clove - 1
- Small Brown Onion - 1/4
- Mixed Fresh Chillis - 3
- Kaffir Lime Leaf - 1
- Rice Malt Syrup - 1/4 cup
- Water - 1/2 cup
- Peanut Oil - 1 tsp
- Salt - pinch
- Vietnamese Mint - sprig
- Fish Sauce (optional in place of salt) - 1/2 tsp
- FInely slice onion, garlic, chilli and coriander roots. Roughly slice kaffir lime leaf leaving larger so you can easily remove from finished product if you desire.
- In a small heavy based saucepan heat peanut oil to a low temperature, around 3. Add onion, garlic, roots and chilli to oil. You don't want this to color so keep an eye on it. When onion is transparent add kaffir leaf pieces and stir in for around 5 to 10 seconds to release flavors. Add water, vinegar, salt and rice malt syrup. As suggested you can replace salt with fish sauce for a more authentic product.
- Bring sauce to a light simmer, allow to slowly simmer for around 5 minute. Remove from heat.
- Add Vietnamese mint and allow to cool. Once cool you can strain to remove solids, I like to leave them in. I think it look pretty and adds to the flavor as it sits.
- Store in the fridge in a sterilised mason jar.
Serve this as a condiment with spring rolls, dumpling, skewers, sushi or crispy chicken wings for an extra bite. Also makes a beautiful salad dressing.
I use different types of chillis because I like the different colors, I also grow them so its no extra cost. This is not a necessity, you can use 1 variety.Add to Favourites