Thai sweet & sour sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | Garlic -- chopped (opt) |
| 5 | mediums | Chilies (or to taste) |
| ½ | cup | Vinegar |
| ¾ | cup | Sugar |
| 1½ | teaspoon | Salt |
| Nam Pla (Thai fish sauce) -- | ||
| See note below | ||
Directions
Puree chilies (and garlic, if used) in vinegar in a blender and pour into a small saucepan. Add sugar and salt. Cook over low heat until the liquid is syrupy, stirring constantly. Cool and serve. Great with fried spring rolls. NOTE: Store the sauce in a glass jar in the fridge. It'll keep up to a month. Reheat in the microwave about 1 minute before serving. NOTE: (Added by Terry) Most Thai restaurants I've eaten in also include a spall amount of Nam Pla in the sweet/sour sauce. The fish sauce is very strong so add and taste a few drops at a time.
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