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Sweet Chili Dipping Sauce

loobylou

Reached Target. woohoo
#2
Hi Hun, granulated sugar isn't free, silver spoon light granulated sugar is 1/2 syn for a level teaspoon on all plans. Hope this helps. x Loobylou



 
#3
Hiya - thanks for the reply. I think I was possibly a bit vague in phrasing the original question...:eek: 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?

Thanks.

Lyesie.
 
#6
Recipe

Hi Pesty

Sure...here you go:

Sweet Chilli Sauce

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.

Lovely with anything and everything :D
 

pesty

Fighting the bulge
#7
Hi Pesty

Sure...here you go:

Sweet Chilli Sauce

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.

Lovely with anything and everything :D
OOOOOOOOOOOOOOOOoooooooooooo YUMMY!! I bought a new food processor yesterday so now i get to use it!! :D:D

Thanks so much hun!!
 
#9
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
 

pesty

Fighting the bulge
#10
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
Do you just throw all the ingredients together and its ready?
 


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