About this recipe:This Thai-inspired sauce is sweet, spicy and totally delicious. Enjoy as a dipping sauce, cooking sauce or simply as a condiment. It will keep for several weeks in the refrigerator.
5 cloves garlic, peeled
2 large red chillies, chopped
1 (10cm) stick lemon grass, trimmed and finely chopped
1 (6cm) piece fresh root ginger, peeled and roughly chopped
1 (5cm) piece galangal, peeled and roughly chopped
10 kaffir lime leaves, cut into thin strips
1 handful coriander leaves
100ml Chinese black vinegar
2 tablespoons fish sauce
2 tablespoons soy sauce
4 tablespoons water
300g caster sugar
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Method Prep:30min › Cook:15min › Ready in:45min
Process the garlic, chillies, lemon grass, ginger, galangal, lime leaves and coriander into a paste in a food processor.
In a bowl, mix together the vinegar, fish sauce and soy sauce.
Place sugar into a saucepan with 4 tablespoons water and stir over medium heat until sugar dissolves. Turn the heat to high and cook for 4 minutes or until the syrup begins to colour. Continue to boil until the syrup is almost burning and gives out a toffee aroma.
Quickly add the spice paste and stir for 1 minute. Stir in the vinegar mixture and cook for a futher 2 minutes, then remove from the heat. Allow to cool and pour into a clean glass jar, cover and refrigerate until ready to use.
Lemon grass, galangal, kaffir lime leaves and Chinese black vinegar can be purchased in Chinese/Oriental speciality shops.