Sweet Chili Thai Sauce
Tangy, spicy and sweet, this Asian sauce is pretty versatile and brings flavour to whatever you use it with. It makes a great dipping sauce all by itself too!
Ingredients
- 1/4 cup rice vinegar
- 1/4cup + ea sugar ((substitute erythritol))
- 1/8 cup water
- 1 1/2 Tbsp fish sauce
- 1 Tbsp sherry / cooking sherry ((optional))
- 3/4 tsp dried chili flakes
- 3 cloves garlic ((minced or grated))
- 3/4 tsp cornstarch
- 2 Tbsp water
Recipe Notes
Flavour adjustments:
Test for sweet first, then sour, then spicy and lastly for salt. Adjust as needed in that order.
Generally I add an extra 1/4c of erythritol when I'm using it as well as 2Tbsp honey and an additional 3Tbsp of vinegar. Otherwise, if using sugar as my sweetener, I find the recipe balanced as is and don't need to change anything.
This sauce is used in the Bang Bang Shrimp recipe.