Use this yummy sweet chilli sauce as a dipping sauce to your favourite sushi recipes, or combine it with the sushi rice for gently spiced sushi rolls.
- 2 fat red chillies
- 1 stalk of lemongrass
- 1 thumb-sized piece root ginger
- 1 thumb-sized piece galangal
- 10 kaffir lime leaves
- 5 garlic cloves
- 100ml Chinese black vinegar
- 1 handful finely chopped coriander
- 2 tbsp. fish sauce
- 2 tbsp. soy sauce
- 4 tbsp. water
- 300g caster sugar
If desired, remove the seeds from the chillies. Peel the ginger, galangal and garlic and roughly chop. Roughly chop the chillies. Remove any stringy bits from the lemongrass. Chop the lime leaves. Place the chillies, lemongrass, ginger, galangal, lime leaves, garlic cloves and coriander into a blender. Blend to a paste.
Combine the vinegar, fish sauce and soy sauce in a bowl. In a saucepan, combine the sugar and water. Heat on a medium heat and stir until the sugar dissolves. Heat the syrup for a few minutes until it starts to turn golden, swirling it in the pan. Cook until it starts to smell like toffee.
Add the chilli mixture to the sugar syrup. Stir and cook for one minute, then add the vinegar. Stir so everything is combined and cook for another 2-3 minutes. Leave to cool. Pour into a glass bottle, seal and place into the fridge until you're going to use it.