My 78th recipe “Sweet Chilli Dipping Sauce”, a very easy Asian inspired dip. I am not a big fan of Ketchup. It tastes very acidic to me and I would turn to it only as a last resort, only if I don’t find any other dip. So, whenever I prepare any appetizer, especially Asian ones like the Spring Roll I posted yesterday, my goto dip is always this Asian inspired Sweet Chilli Dipping Sauce.
After tasting it in a Thai restaurant here, it has become one of my favorites and often tasted dip. This dipping sauce has the perfect fusion of flavors like spicy, sweet, garlicky and tang. You can even make a batch of the sauce and it stores well in the refrigerator. This recipe is so simple that you will never want to buy another bottle from the super market again. The fresh homemade sauce always scores over the store bought sauce which has added preservatives.
Sweet Chilli Dipping Sauce
An Asian inspired Sweet Chilli Dipping Sauce perfect with your appetizers like Spring rolls. This sauce is sweet, spicy, garlicky and extremely flavorful.
- Sugar - 3/4 Cup
- Lemon - 1/4 Cup
- Water - 1/4 Cup
- Garlic - 1 Tbsp Finely Chopped
- Red chilli flakes - 1 tsp
- Sriracha hot chili sauce - 1 tsp
- Cornstarch - 1 Tbsp
- Salt - 1/2 tsp
- Heat a pan and add sugar, lemon juice, water. Set the flame to medium-high and keep stirring until the sugar dissolves.
- Now, stop stirring and let the mixture come to boil. Once the mixture starts boiling, add the garlic, red chilli flakes and give a stir. Turn down the flame to low-medium.
- Now add the sriracha sauce, salt and give a quick stir and let it get cooked for couple of minutes.
- Meanwhile take the corn starch in a small bowl and make a paste by adding about 1 - 2 Tbsp of water. Now turn the flame to medium and once the mixture starts to boil, add the prepared cornstarch paste to the mixture. The sauce will start to thicken up immediately. Keep stirring constantly for couple of minutes until you reach the desired consistency. Turn off the flame.
- Let the sauce cool down to room temperature and enjoy as a dip for any Asian appetizer.
- The original Asian recipe uses rice vinegar. Since I did not have it, I substituted with Lemon juice.
- After adding corn starch do not boil the sauce for a long time. The sauce can still be thin. The sauce will thicken up after cooling.
- Do adjust the quantity of all ingredients as per your liking.
- After cooling if you feel your sauce is thick, add little water and warm up on stove top.
Submitted this recipe to Remmy’s Kitchen First blog anniversary celebration and giveaway.