Sweet chilli dipping sauce

Sweet chilli dipping sauce

By
From
Botanical
Makes
500 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
125g prawn shells, smashed, (optional)
2 small red capsicums, roughly chopped
125g long red chillies, roughly chopped
4 birdseye chillies, roughly chopped
2 garlic cloves, finely sliced
500g caster sugar
500ml Rice wine pickle
1 star anise
2 lebanese cucumbers, finely diced
1 small ripe pineapple, finely diced
additional birdseye chilli, finely diced
1 bunch vietnamese mint leaves, finely chopped

Method

  1. In a deep frying pan heat vegetable oil and sauté crushed prawn shells until well roasted. Add capsicums, chillies and garlic and cook for 5 minutes, until the capsicums soften. Add sugar, caramelise lightly then pour in the rice wine pickle and bring to the boil. Add star anise, lower the heat and simmer gently for 25 minutes. Pour into a food processor and blend to a pulp. Strain into a suitable container and refrigerate.
  2. When cool, combine with diced cucumber, pineapple, additional chilli and mint and serve.

Chef’s note

  • This sauce is excellent with all seafood, pork and chicken. The prawn shells help add that extra depth of flavour.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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