Me again....just thought I'd ask if anyone knows whether I can use granulated sweetener to make this instead of suger? If so, it'd be free on both days I think??
Hiya - thanks for the reply. I think I was possibly a bit vague in phrasing the original question... I love, love, love sweet chili dipping sauce and what to make my own, but the recipes all call for 'real' sugar. I'm wondering if I can use Splenda or something similar instead, and will it boil up OK?
4 tbsp caster sugar (but I want to useSpenda instead) 3 garlic cloves, peeled 3cm piece fresh ginger, peeled and roughly chopped Small handful of coriander leaves 2-3 long red chillies (according to taste), deseeded and roughly chopped Juice of 1 large lime 1 tbsp fish sauce (the Blue Dragon or Amoy ones should be fine) 1 tbsp light soy sauce
Place sugar in small, heavy-based saucepan with 3-4 tablespoons of water. Stir to dissolve sugar, then bring to boil for 5-8 minutes until reduced and thickened.
In the meantime, place garlic, ginger, coriander leaves, chillies and lime juice in a food processor and whiz to a coarse paste. When sugar has reached a light golden caramel colour and gone syrupy, carefully add spice paste (stand well back as the caramel will spit at you a bit - how rude!!) Stir in fish and soy sauces. Return to boil and immediately take pan off heat. Leave to cool completely. Store in a sterilised, covered jar in the fridge and use over a month.
4 tbsp caster sugar (but I want to useSpenda instead) 3 garlic cloves, peeled 3cm piece fresh ginger, peeled and roughly chopped Small handful of coriander leaves 2-3 long red chillies (according to taste), deseeded and roughly chopped Juice of 1 large lime 1 tbsp fish sauce (the Blue Dragon or Amoy ones should be fine) 1 tbsp light soy sauce
Place sugar in small, heavy-based saucepan with 3-4 tablespoons of water. Stir to dissolve sugar, then bring to boil for 5-8 minutes until reduced and thickened.
In the meantime, place garlic, ginger, coriander leaves, chillies and lime juice in a food processor and whiz to a coarse paste. When sugar has reached a light golden caramel colour and gone syrupy, carefully add spice paste (stand well back as the caramel will spit at you a bit - how rude!!) Stir in fish and soy sauces. Return to boil and immediately take pan off heat. Leave to cool completely. Store in a sterilised, covered jar in the fridge and use over a month.
I make a cheat version of this by using hellmans fat free vinaigrette and adding some chopped chilli and sweetener, it does have a couple of syns but is really quick and easy to make. Tastes great with SW burgers
I make a cheat version of this by using hellmans fat free vinaigrette and adding some chopped chilli and sweetener, it does have a couple of syns but is really quick and easy to make. Tastes great with SW burgers