Making Sweet Chilli Sauce

You probably don't need me to to tell you that the sweet chilli sauce isn't fermented. Nonetheless it's a tricky sauce to get right and to ensure a consistent product every time. It involves boiling sugar and water, a hazardous job that needs careful planning and precise temperatures. If it boils for too long it caramelises and the sauce is ruined, if not long enough and the sauce will be too runny. The version I make is made to an authentic Thai recipe and doesn't contain any thickening agent (such as cornflour) which means not only is it gluten free but it doesn't have that fake gloopy consistency you'll find in supermarket bought sweet chilli sauce. Also, I source authentic Thai ingredients such as rice wine vinegar, lime leaves and lemongrass. This gives the sauce a genuine Thai flavour, if you get the chance to use it as a dipping sauce for tempura vegetables, prawn wontons or spring rolls this is where it comes into its own. It's sublime and will remind you of the very best Asian restaurant meal....

Sweet Chilli Sauce

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