Sweet chilli sauce is a popular condiment in Western Thai and Malaysian cuisine, commonly made with chillis and a sweetening ingredient such as fruit or a refined sugar.
Tapping into consumer demand for Asian cuisine eating out, sweet chilli sauce is much more versatile than might appear on the surface.
It not only makes a tangy dip for the likes of Chinese dumplings and spring rolls, it is also incredibly versatile as an ingredient in a host of cuisines made with meat, fish and veg.
Steve Munkley, award-winning executive chef at the Royal Garden Hotel in London and vice president of the prestigious Craft Guild of Chefs, demonstrates its ultra-versatility.
- Sweet chilli sauce is perfect as the spicy element in our Mongolian sauce, which we serve with lamb chops and a selection of veg.
- It makes a great chilli noodle soup, an East and Southeast Asian staple.
- Try brushing it onto the back of chicken before barbecue-ing, grilling or roasting.
- Makes a great dressing for Thai papaya and mango salad, which is very popular in Thailand and answers growing demand for healthier options eating out.
- Added to garlic, ginger and vinegar, it makes a great sauce for fried aubergine curry, which makes either a moreish accompaniment to a meat curry or a fantastic vegetarian option with plenty of sweet flavour.