Nam Chim Pai (sweet chilli sauce)
A twist on a classic dipping sauce
Traditionally I’m informed the recipe calls for Serrano chillies, and rice wine vinegar.I find that throwing a scotch bonnet or two and some birds eyes in, and replacing the rice wine vinegar with apple cider vinegar spices up the sauce and adds a sweeter tang.
Ingredients
- 2 medium scotch bonnets
- 7 Serrano chillies
- 8 red birds eye’s
- 2 large cloves of garlic
- 150ml apple cider vinegar
- 300ml water
- 1 tsp salt
- 4 tbsp sugar(add more if necessary,to taste)
- juice of quarter of a medium lime
- 2 tbsp cornflour mixed into a paste with a little water
Method
- Put a side plate in the fridge for later
- Finely chop the chillies and garlic,and place in a heavy bottomed pan.
- Add the water, vinegar, salt, juice and sugar and bring to a rolling boil for around 7 minutes to soften the chilli skin and garlic. It will be quite potent,and you may need a window open.
- Reduce the heat to a simmer. Slowly add the cornflour a little at a time,while stirring well to thicken the mixture
- Do a drop test on a cold plate to check the consistency, it should slowly run, and be syrupy.
- This should make around 3 jars of sauce
This sauce can be used as the perfect dip for prawn crackers, or added to stir-frys as a sauce.