For making dips we just use the standard sweet chilli sauce you can buy in Chinese shops. The one on the shelf at the moment is Por Kwan brand.
Here's a nice dip that is good with poppadoms, crisps, natchos, etc.:
STEP 1 - Mix equal quantities of sweet chilli sauce with plain cream cheese (Philadpelphia or cheapo substitute)
STEP 2 - There is no STEP 2
Another quick recipe a friend learned in Thailand. We used to knock this up in minutes when we got back from the pub:
SERVES 2
12 Frozen raw shell-less king prawns (if in a rush, put them in a bowl of water in the m/w to defrost)
1 tin of coconut milk
3 chef's spoons sweet chilli sauce
Half a pack of egg noodles, cooked until tender in boiling water
1. Heat the coconut milk and chilli sauce in a wok on high until reduced by half
2. Add the prawns and simmer slowly until cooked (should be about 3 mins)
3. Toss in the noodles.
4. Serve with a sprinkle of coriander leaf and sliced red chilli (optional)
Topic: Chilli sauces ( 8,584 )
