Chilli dipping sauce

A simple dipping sauce with a lovely fresh taste. It is easy to make and goes well with steamed or fried seafood.

Time

5 minutes total

Storage notes

keeps well in the refridgerator for 24 hours

Difficulty

very easy

Yield

120 g (servings 2 –4)

Ingredients

Weight

Volume

Procedure

Chilli, red, long, deseeded

80 g

Garlic

12 g

4 cloves

Pound in a mortar and pestle until you have a rough paste.

Transfer to a small mixing bowl.

Rice vinegar

15 g

1 tbsp

Sugar

8.5 g

2 tsp

Salt

3 g

½ tsp

Add to chilli paste A.

Stir until the sugar is dissolved.

Notes

Including the chilli seeds will yield a much hotter sauce, if that is how you like it.

Making ahead

Prepare the whole recipe ahead of service.

Food pairings

Steamed or fried seafood, such as Fish in a cloud.

Nutrition

Serving size 60 g; calories 43.3 kcal, kilojoules 180.5 kJ, protein 1.1 g, carbohydrates 9.1 g, sugar 6.5 g, fat 0.2 g, saturated fat 0 g, unsaturated fat 0 g, trans fat 0 g, fiber 0.7 g, cholesterol 0 mg,

Type dipping sauce condiment

Author bhsimon

Yield

Servings

–

Serving size 30–60 g

Serve	Per serve
Energy (kcal)	43.3
Energy (kJ)	180.5
Protein (g)	1.1
Fat (g)	0.2
Carbs (g)	9.1
Sugars (g)	6.5
Fiber (g)	0.7
Sodium (mg)	593.6
Cholesterol (mg)	0

Full details