Ingredients
- Makes ½ cup
- ½ cup rice vinegar (or substitute white vinegar)
- ½ cup, plus 2 Tbsp. white sugar
- ¼ cup water
- 3Tbsp. fish sauce
- 2 Tbsp. sherry (or cooking sherry)
- 2 cloves garlic, minced
- 3 whole chillies, finely sliced
- 1 Tbsp cornflour, dissolved in 2Tbsp cool water
QUICK CHILLI SAUCE (2)
Method
- Place all ingredients - except the cornflour-water mixture - in a sauce pan or pot
- Bring to a rolling boil
- Reduce heat to medium and let boil for 10 minutes, or until reduced by half
- (Note that the vinegar will be quite pungent as it burns off
- Generally, I find rice vinegar less strong than regular white vinegar)
- Reduce heat to low and add the cornflour-water mixture
- Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes)
Comments
Thanks to KAKANUI PRODUCE for providing the chilli used in the demonstration.
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