Sweet chilli dipping sauce
Photo by Tam West
This sweet and spicy mixture makes a great dipping sauce for grilled, barbecued or fried scallops.
|1||Long red chilli, chopped, or 5-7 pickled Thai chillies if you like it hot|
|1 small handful||Coriander stalks, stems chopped, plus leaves to serve|
|1 small knob||Ginger, grated|
|½ tsp||Sea salt flakes|
|70 g||Palm sugar, about 1 disc, grated|
|¼ cup||Red wine vinegar, or use rice wine vinegar|
|1 Tbsp||Fish sauce|
|1||Lemon, zest and juice|
- Using a mortar and pestle, crush into a smooth paste chopped red chilli or pickled Thai ones if using, chopped coriander stems, garlic, grated ginger and sea salt flakes.
- Grate palm sugar into a saucepan. Add red or rice wine vinegar, water, fish sauce, lemon zest and juice, and bring to a simmer for 3 minutes.
- Add the chilli paste and simmer for a further 3-5 minutes until syrupy. Cool and add some chopped coriander to serve.