Don’t get me wrong you can easily buy sweet chilli sauce from your local supermarket, it’s always
worth checking some do contain fish sauce. This recipe is intended for people
who simple would like to make their own and change it up a bit.
Use this recipe as merely as a foundation of your likes/dislikes and let me know how you get on 🙂
Ingredients
● 1/3 cup granulated sugar
● 1/2 cup water
● 1/2 cup rice vinegar
● 3-4 garlic cloves, minced
● 1 tsp paprika (for colour)
● 3 tsp chilli flakes (adjust according to your preferred level of spiciness)
● 1 tablespoon cornstarch
● 2 tablespoons water
● OPTIONAL – 1 tsp soy sauce OR fish sauce (for added depth of flavour)
● Salt to taste
Instructions:
● In a saucepan, combine the sugar, water, rice vinegar, minced garlic, chilli flakes and paprika.
● Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring
occasionally to dissolve the sugar.
● Reduce the heat to low and let the sauce simmer for about 10-15 minutes to allow the
flavours to infuse together.
● In a small bowl, whisk together the cornstarch and water until smooth.
● Slowly pour the cornstarch mixture into the sauce while stirring continuously
● Continue to simmer the sauce for an additional 2-3 minutes, or until it thickens to your
desired consistency (add more cornstarch if you want it thicker)
● Taste the sauce and adjust the sweetness or spiciness by adding more sugar or chilli flakes
as desired. (BONUS POINTS, add a teaspoon of soy sauce for added depth of flavour)
Season with salt to taste.
● Remove the saucepan from the heat and let the sweet chilli sauce cool down.
● Once cooled, transfer the sauce to a bottle or jar and store it in the refrigerator.
● Allow the flavours to develop by refrigerating the sauce for at least a few hours or overnight
before using.
