Sweet Chilli Dipping Sauce

Sweet Chilli Dipping Sauce

I tweaked this recipe a bit based on what was in my pantry (no paste-used sauce). I also added soy sauce (2T) and used the juice from a can of pineapples as part of the water. I also let this simmer for about 20 minutes before I added the cornstarch. My daughter (whom this was made for) thought it was better than the sweet and sour sauce from (insert fast food restaurant name here ):) so it was absolutely a success and will be made again. To reiterate another reviewer - cornstarch must be mixed with a little water/juice before adding to recipes. Also bring it to a full boil after adding to get it to thicken.

Sweet Chilli Dipping Sauce

Prep Time1 min Cook Time9 min Total Time10 min 

Ingredients

Sugar - 3/4 Cup

Lemon - 1/4 Cup

Water - 1/4 Cup

Garlic - 1 Tbsp (Finely Chopped)

Red chilli flakes - 1 tsp

Sriracha hot chili sauce - 1 tsp

Cornstarch - 1 Tbsp

Salt - 1/2 tsp

Instructions

• Heat a pan and add sugar, lemon juice, water. Set the flame to medium-high and keep stirring until the sugar dissolves.
• Now, stop stirring and let the mixture come to boil. Once the mixture starts boiling, add the garlic, red chilli flakes and give a stir. Turn down the flame to low-medium.
• Now add the sriracha sauce, salt and give a quick stir and let it get cooked for couple of minutes.
• Meanwhile take the corn starch in a small bowl and make a paste by adding about 1 - 2 Tbsp of water. Now turn the flame to medium and once the mixture starts to boil, add the prepared cornstarch paste to the mixture. The sauce will start to thicken up immediately. Keep stirring constantly for couple of minutes until you reach the desired consistency. Turn off the flame.
• Let the sauce cool down to room temperature and enjoy as a dip for any Asian appetizer.

Read more >> Sweet Chilli Dipping Sauce @ revisfoodography.com

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