A really lovely sweet-spicy dipping sauce, perfect for serving with Thai fishcakes or these fried prawn balls, or anything else you like!
Easy too; all you need to make a bowl is:
one red chilli (a normal milder one not a bird eye chilli)
white granulated sugar
white or rice vinegar
salt
cucumber
coriander leaves (optional)
crushed peanuts to garnish (optional - I didn't have any today but they are good)
So ... chop the chilli finely.
Then put 3/4 cup of sugar into a saucepan ...
... along with 1/2 cup white or rice vinegar ... and the chopped chillies plus a tiny pinch of salt.
Bring very slowly to the boil - it'll take a good five minutes - and then boil on a medium boil for three - four minutes.
Take off the heat and cool. You can now keep this in the fridge for a week or so until using if you're not eating it right away.
If you ARE using now then, while the sauce cools, peel a chunk of cucumber, remove the seeds with a teaspoon and dice the flesh.
And also prepare a small handful of coriander leaves to garnish. If you have peanuts then do crush a few as they're great to add as well.
When you're ready to serve, pour the sauce into a bowl and top with the cucumber, peanuts (if using) and coriander leaves (if using).
It's so good a guest at a recent Tiniest Thai supperclub was eating it straight from a spoon!
