Best Sweet Chilli Sauce Recipes

SWEET CHILLI SAUCE

Steps:

• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.

SEARED SCALLOPS WITH SWEET CHILLI SAUCE

Steps:

• Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
• To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.

THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE

Steps:

• Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
• Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.

THAI FISHCAKES WITH SWEET CHILLI SAUCE

Steps:

• Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.
• Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.
• For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.

HALLOUMI WITH QUICK SWEET CHILLI SAUCE

Steps:

• Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan--ideally, the sort sold as a butter-melting pan--along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the stove and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the stove. Remove from the heat.
• Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the un-juiced half of the lime into wedges, and pop one on each plate if so wished.
• Slice the halloumi block into 8 pieces, and heat a cast-iron or heavy-based frying pan. When it's hot, add the slices and cook them--without any oil in the pan--for 30 to 60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.
• Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do.

THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE

Steps:

• Place the chicken, garlic, ginger, onion and coriander in a food processor with the chilli and season to taste. Blitz for 15-20 seconds.
• Shape the chicken mixture into small cakes
• Heat the olive oil in a frying pan over a moderate heat and fry the chicken cakes until golden.
• Serve immediately, with sweet chilli sauce and sliced spring onion.

ASPARAGUS COCONUT CRêPES WITH SWEET CHILLI SAUCE

Steps:

• To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
• Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
• Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up - if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.

SWEET CHILLI AND CHICKEN SAUCE FOR PASTA

Steps:

• Heat the oil in a pan over medium heat, add the onion and garlic and cook until softened.
• Add the chicken and cook until the chicken has all turned white, add the capsicums and cook a couple of minutes more, stirring.
• Add all the remaining ingredients except the parsley, then cook about 5 minutes more, until thickened a little.
• Serve over your favourite pasta (or rice) sprinkled with the parsley.

CHINESE PRAWN CAKES WITH SWEET CHILLI SAUCE

Steps:

• Place fish and prawns in processor. Chop to chunky paste. Remove to bowl.
• Stir in onions, coriander and breadcrumbs.
• Season.
• Moisten your hands, and form mixture into small cakes.
• Heat a little vegetable oil in pan or wok and cook cakes in batches until golden brown on both sides.
• Drain on paper towels.
• Serve with sweet chilli sauce for dipping.

CRAB CAKES WITH SWEET CHILLI & GINGER DIPPING SAUCE

Steps:

• To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
• Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
• Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
• Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.

HALLOUMI WITH QUICK SWEET CHILLI SAUCE

Steps:

• Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan - ideally, the sort sold as a butter-melting pan - along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat.
• Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the un-juiced half of the lime into wedges, and pop one on each plate if so wished.
• Slice the halloumi block into 8 pieces, and heat a cast-iron or heavy-based frying pan. When it's hot, add the slices and cook them - without any oil in the pan - for 30-60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.
• Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do.
• STORE NOTE: Transfer cooled leftover chilli sauce to a jar, then seal and store in fridge for up to 2 weeks.

SALT AND PEPPER SQUID WITH SWEET CHILLI SAUCE AND SAUTéED

Steps:

• Slice the squid into thick rings (or open out the squid tube and lightly score with a criss-cross pattern).
• Pat dry with kitchen paper and chill until ready to cook. Combine the salt, pepper, five spice powder and cornflour in a bowl and set aside.
• For the sweet chilli sauce, place the sugar in a small heavy-based saucepan with 3-4 tablespoons of water.
• Stir to dissolve the sugar, then bring to the boil for 5-8 minutes until reduced and thickened.
• In the meantime, place the garlic, ginger, red chillies, coriander leaves and lime juice in a food processor and whiz to a coarse paste.
• When the sugar syrup has reached a light golden caramel colour, carefully add the spice paste, standing back as the caramel will spit.
• Stir in the fish and soy sauces. Return to the boil and simmer for 1-2 minutes. Take the pan off the heat and leave to cool completely before spooning into small, individual dipping bowls.
• Heat a wok with 5cm of oil until a piece of bread dropped into the oil sizzles vigorously.
• Working in batches, coat the squid with the cornflour mixture, shake off the excess and add to the oil. Deep fry until lightly golden and crisp, making sure not to overcrowd the wok.
• Drain on kitchen paper and repeat with the rest of the squid. Keep the crispy squid warm in a low oven while you cook the bok choy.
• Pour off the oil from the wok and carefully give it a wipe with kitchen paper. Return to the heat with a light drizzle of vegetable oil.
• Add the garlic and fry until it turns golden at the sides. Tip in the bok choy stems and stir fry for a minute.
• Season with the oyster sauce and black pepper, a dash of sesame oil and the chilli flakes. Stir frequently and as soon as the leaves have wilted, transfer to warm plates.
• Serve with the squid and sweet chilli sauce.

SWEET CHILLI BEEF WITH OYSTER SAUCE

Steps:

• Heat oil in a fry pan or wok.
• Add meat and stir fry till tender.
• Remove and put aside.
• Add garlic and onion to fry pan.
• Stir fry till onion is translucent.
• Add vegetables and fry quickly.
• Return the meat and add the sauces.
• Stir fry til heated through.

CHICKEN NUGGETS IN SWEET CHILLI SAUCE

Steps:

• Place the chicken in a bowl and sprinkle the soy sauce over it. Cover and refrigerate for 1 hour. Sift together the flour and cornstarch into a bowl. Whisk in the egg and water until smooth. Let the batter stand for 10 minutes. Pour oil to a depth of 50mm into a deep fryer or wok and heat to 180 degrees C over medium heat. Working in batches, dip the chicken in the batter and gently shake off the excess. Deep-fry the chicken, a few pieces at a time, until light golden and cooked through, 4-5 minutes. Reduce the heat if the chicken browns too quickly. With a slotted spoon, remove the chicken to drain on paper towels. Cool to warm or to room temperature.

THAI FISHCAKES WITH SWEET CHILLI SAUCE AND CUCUMBER RELISH

Steps:

• In a food processor, mince fish to a paste.
• Add curry paste, fish sauce, cornflour and egg. Combine well.
• Transfer to a bowl and mix in beans and onions.
• Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.
• Deep-fry in vegetable oil until golden brown, about 5-7 minutes.
• Drain on paper towel.
• Serve with sweet chili sauce and cucumber relish.

ALGERIAN HARRISSA - NOT A CHILLI SAUCE BUT A SWEET!

Steps:

• Place the almonds, sugar orange blossom water & margarine in a food processor & mix to form a firm paste.
• Split paste into 3 equal parts. Leave one natural and mix colouring into the other 2. Dust surfaces with cornflour. Roll paste into 3 long sausages then plait together. If using coconut, you'll not be able to plait them so lay them next to each other, then gently push them together so they stick to each other.
• Dust hands with a little cornflour and form the paste into as many little balls as you can get ( a little larger than a Malteser). Lightly press the top of each ball into s little sugar.
• With a matchstick or similar, make a indentation in the middle of the ball. Take a screw top from a bottle (coke etc) and gently press the rim of the top, starting from the middle and rolling the top out so that you get a little arc.
• Repeat this until you have covered the ball - usually 6 or so top marks. You should have what looks like a flower.
• Place a silver ball, piece of cherry or angelica etc into the centre of the flower. Place the harrissa into tiny sweet cases to serve.
• As an alternative. Instead of plaiting the paste, roll out and layer then cut into lozenge/diamond shapes.

SWEET CHILLI & GINGER SAUCE

Steps:

• Add a splash of oil to a saucepan. Throw in the red peppers and roast for a few minutes.
• Add the rest of ingredients to the saucepan. Cook on low heat for 10minutes until the ingredients soften.
• Place everything in a food processor and blend until smooth. If needed, season with salt

SCALLOPS WITH SWEET CHILLI SAUCE (LAKSA-STYLE)

Steps:

• Put the lime zest into a bowl with the shrimp. Squeeze over the juice of 2 of the limes and add the fish sauce. Mix well and leave to marinate for about 10 minutes.
• In a pestle and mortar or a food processor, pound or blitz the chillies, garlic, ginger, cilantro stalks, sesame oil and lime leaves until you have a paste.
• Heat up a wok and add a few tablespoons of olive oil and add the paste, stirring quickly. Cook for about a minute before adding the shrimp and all of the juices from the bowl. Cook for another minute, stirring. Then add the tamarind paste, coconut milk and chicken stock. Turn the heat down and simmer slowly for about 15 minutes. Taste - you may need to add more salt and pepper or more fish sauce, and just enough lime juice to give it a good pop!
• Get a pot of water boiling for the noodles or rice.
• Lightly score the scallops with a criss-cross pattern on one side so that when they cook they will open out to look like flowers, then lightly season with salt and pepper. Get a large non-stick frying pan hot and pour in a little olive oil. Put the scallops into the pan and cook a couple of minutes on each side until golden.
• Halfway through, add the noodles or rice to the boiling water and cook according to the packet instructions.
• Remove the scallops from the heat. Drain the noodles or rice and divide between four serving bowls, spooning the laksa stew over the top. Sprinkle with cilantro leaves. Then lay two or three scallops on top of each bowl.
• Enjoy!

SWEET CHILLI SAUCE

Steps:

• Place all ingredients in a large pot.
• Simmer for 40 minutes.
• Allow to cool.
• Puree.
• Store in sterilised jars.

SWEET CHILLI SAUCE

Steps:

• Chop up the chilli and garlic.
• Stir the sugar into 250ml of cold water, and place on a high heat. Bring to the boil, add the chilli, garlic, and a dash of white wine vinegar before allowing to simmer for 10-15 minutes.