Topic: Chilli sauces

[macferret]

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)

[Peripatetic Phil]

Antidote to ebola?! LOL

Oh yes, ebola's very funny, isn't it ?  Not.
** Phil.

[Onions]

There is a sauce from Ghana called wait for it SHITO its hot and shrimpy google it
also never fails to raise a laugh in the kitchen ;D

Better not do that, Phil will accuse you of stealing it