Best Thai Sweet Chilli Sauce Recipes

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.

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.

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.

THAI SWEET CHILLI SAUCE

Steps:

• Remove stems from chillies (leaving seeds in is optional) and place chillies and peeled whole garlic in a mortar and grind into a paste (some pieces of the chillies can remain visible).
• Or alternately, you may place in a small spice mill set on pulse.
• Combine ground garlic/chilli mixture with fish sauce, rice vinegar, water and sugar in a small saucepan, and whisk together.
• Set heat on medium, and bring to a boil.
• Reduce heat to low, and cook, stirring, until mixture has thickened and lightly coats the back of a spoon, about 15-20 minutes.
• Allow to cool, and store in a sealed container in the refrigerator until used.