"This is to say thank you for a great visit and excellent education. I learned lots (between the belly laughs) and already the house smells of strong stock! I look forward to making risotto that doesn’t taste like boarding school rice pudding."
Michael Monaghan
June 2007
Walnut Grove Recipes
Sweet Chilli Dipping Sauce
- 2 lime leaves
- 2 large red chillies
- 1 thumb ginger
- 1 thumb galangal
- 1 lemon grass stem
- 3 cloves garlic
- 1½ cups caster sugar
- 8 tbsp water
- 100 ml cider vinegar
- 50 ml fish sauce
- 50 ml soya sauce
Method
1. Take the lime leaves, red chillies, ginger, galangal, lemon grass & garlic, and puree to a paste.
2. In a saucepan, bring the water & sugar to the boil and cook until it becomes caramel.
3. Add the paste, cider vinegar, fish sauce and soya sauce to the caramel and bring to the boil.
4. Leave to cool and refrigerate.
Serving Suggestions
This can be used as a dipping sauce for spring rolls or vegetables, or you could try using a bit of this sauce to flavour stir fried rice or noodles.
Advanced Preparation
This sauce is better made a couple of days before using because the flavours intensify, and it will keep for up to two weeks in a sealed container in the fridge.
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