Hot and sweet dipping sauce.

This is a sauce that I have mentioned in a previous recipe that I saw in Olive magazine but I now regard the magazine one as a cheat version.  I made this to serve with my popadoms and samosas this weekend.

The sauce I made was..

(Cheats version)

2 tbsp Sriracha chilli sauce or Sambal Oelek  
2 tbsp light or sweet soy sauce
3cm piece of ginger – grated finely
3 tbsp Soft brown sugar
3 tbsp Rice wine vinegar
1 Lime – juiced
1 tsp ground coriander
1 tsp Ground Tumeric

This is a great dipping sauce in itself BUT  a few weeks ago I wanted to make it without using a shop bought Sriracha sauce so went to look for some ” Sambal Oelek” which proved difficult so I decided to look up a recipe and make my own! I made both sauces, the cheats version and the one with Sambal and did a taste test for Mr F and the one that took more effort of course was the winner by far!!

To make the sambal..

Sambal Ingredients

2cm piece of ginger
2 garlic cloves
1 lemongrass stalk, tough outer leaves discarded and finely chopped.
6 fresh red chillis ( I left out some of the seeds but it depends how hot you want it and mine was pretty hot!!)
3 thai shallots peeled and finely chopped.
Zest of 1 lime
50ml White wine vinegar
Coarse salt
50g sugar.

Chop the ginger, garlic, shallot and lemon grass and put in a pestle and mortar with the chilli’s and half the lime zest.

Crush the ingredients together and gradually add the vinegar.

Add the salt and carry on until it resembles a paste. If you struggle you can always just use a blender.

Add the mixture to a cold pan and put over a high heat and mix while it heats up.

Add the sugar which will caramelise the mixture.

Cook on a medium heat for 10 minutes or until it is like a pulp

When almost done add the rest of the lime zest.

You can use this as a marinade or a dip or you can use it with the ingredients as before…

Proper Version

2 Tablespoons Sambal paste ( as above) 
2 tbsp light or sweet soy sauce
3cm piece of ginger – grated finely
3 tbsp Soft brown sugar
3 tbsp Rice wine vinegar
1 Lime – juiced
1 tsp ground coriander
1 tsp Ground Tumeric

to make the best spicy dip I have ever tasted!

This goes great with griddled chicken thighs that have been marinaded in the sauce before hand with some on the side to dip into!

Any left over paste – just keep in  the fridge for another day.

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