Many snacks back home are served with some kind of condiments or sauces. One of my favorites is a type of sweet and spicy sauce that normally goes with cucur udang (Prawn fritters) or stuffed tofu.
I first discovered this Thai sweet chili sauce in England, the taste is as close to the kind we find back home as a pre-packed sauce could be. It is convenient, tasty and versatile, I used it in almost anything I could think of, from Spring rolls, to fritters ,to fried chicken to salads.
My love for this sauce subsided a little as I picked up more serious cooking later, I started making most of my condiments and sauces at home.
Last weekend I made some Seafood Tofu for snacks and I can't think of any other sauce that serves better with the Seafood tofu than this Thai Chili Sauce.
Since I do not have the ready made version and saw that I have all the ingredients needed to make this sauce at home. So I did.
1/2 cup of sugar ( I used raw sugar thus the color is darker)1/4 cup White vinegar
1/3 cup of water
2 tbsp finely minced garlic (about 5-6 garlic cloves)
2 teaspoon crushed chili flakes
1 teaspoon Sriracha (or less)
2 tsp of cornstarch dissolved in 2 tbsp of cold water
1/2 teaspoon salt
1. In a sauce pan add water, vinegar and sugar, whisk it lightly and heat up to a rolling boil.
2. Reduce heat to medium, add the chili flakes and garlic and continue cooking for around 3-5 minutes, this is to make sure all the flavor infused nicely into the liquid.
3. Add Sriracha and salt, whisk together nicely and in a separate bowl, dissolved 2 tsp of corn starch into 2 tbsp of water.
4. Quickly whisk and stir the sauce at low heat while you slowly pour in the corn starch. The sauce will start to thicken up right away. Continue to cook for a minute.
Let the sauce cool and store in air tight container. This sauce should stays in the fridge for more than 2 months.