Who ever came up with serving hot potato wedges with sour cream and sweet chilli sauce deserves a medal.
Having become a favourite flavour combination, wedges are now rarely served without these two uniquely combined condiments, and if they aren't heads are sure to turn.
Besides tasting great with wedges, sweet chilli sauce is a great balance of mild chillies and gentle sweetness that is often used in a lot of thai cuisine. Mix it with soy sauce, or mix it with rice wine vinegar and finely diced cucumber and carrot for delicious dipping sauces for spring rolls, steamed dumplings, rice paper rolls and crispy wontons.
Marinade chicken and fish in sweet chilli sauce, a little coriander and lemon juice and barbecue or simply spread it on your next sandwich.
Easy to make, you will find yourself adding sweet chilli sauce to just about anything.
250g caster sugar
250ml rice vinegar
2 tablespoons mirin
3 garlic cloves, thinly sliced
4 large red chillies, chopped (not the small and hot birds eye chillies)
3cm fresh ginger, peeled and grated
Put the sugar, vinegar and mirin in a saucepan and bring to the boil. Reduce the heat to medium and simmer for 5 minutes.
Add the garlic, chilli and ginger and cook for 10 minutes, or until it has thickened slightly.
Store in a sterilised jar in refrigerator.
What do you like to eat your sweet chilli sauce with?