In a small saucepan, combine tomato sauce, lime juice, brown sugar, chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce heat to a simmer and cook for 2 minutes. Return sauce to a low boil and stir in enough of the cornstarch mixture to lightly thicken sauce. Strain sauce through a sieve placed over a small serving bowl. Let sauce cool at leat 10 minutes; sauce is best at room temperature. Serve with chilled shrimp.
From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang, 1990).
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 564mg||19 %|
|Potassium 379.2mg||10 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 11.9g|
|Protein 1.5g||2 %|
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Calories per serving: 55
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