Looking For A Sweet Chilli Inspiration?

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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.


  1. Sweet chilli sauce is perfect as the spicy element in our Mongolian sauce, which we serve with lamb chops and a selection of veg.


  1. It makes a great chilli noodle soup, an East and Southeast Asian staple.  


  1. Try brushing it onto the back of chicken before barbecue-ing, grilling or roasting.


  1. 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.


  1. 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.

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