Thai dipping sauce with sweet, sour and fiery notes. Use for spring rolls, crab cakes and Thai Grilled Chicken or any fried tidbit off the grill.
In a medium saucepan, combine the sugar, vinegar, water, garlic and salt and stir well. Place over medium-high heat and bring to a rolling boil.
Stir well, reduce the heat to maintain a gentle, active boil and cook for 30 minutes, until thinckened to a clear, slightly golden syrup, thicker than maple syrup, but thinner than honey.
Remove from the heat, stir in chili garlic sauce or dried red chilies and cool to room temperature.
Note: you may substitute coarsely ground dried red chili peppers for the chili garlic sauce.
Serve at room temperature. If the sauce is too thick, dilute with 2 tablespoons of water and warm. Keeps for 2-3 days.
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Serving Size: 1 Cup (816g) | ||
Recipe Makes: 1 | ||
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Calories: 2387 | ||
Calories from Fat: 3 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.4mg | 0 % | |
Potassium 242.5mg | 6 % | |
Total Carbohydrate 610g | 179 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 607.9g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2387
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