An excellent side for Louise Gray’s sticky squirrel satay sticks
This is a pretty sweet chilli dipping sauce, which goes well with my sticky squirrel satay sticks. I have added ginger, to complement the marinade.
100ml rice vinegar
150g white granulated sugar
2 garlic cloves, finely chopped
A thumb of ginger, finely chopped
3–4 chillies, finely chopped
1 tbsp cornflour
Mix the vinegar, water and sugar with the garlic and ginger in a non-stick pan and allow the sugar to melt, as it slowly comes to the boil. Reduce the heat and let it simmer for about 5 mins. Add the diced chillies and stir it through.
Loosen the cornflour with a little cold water to make a runny paste and add this gradually to the sauce, while stirring constantly over a medium heat. Don’t add the paste all at once, so you judge the consistency as the sauce thickens, remembering it will continue to thicken further as it cools. It should take about 5 mins for the thin liquid to turn into an unctuous dipping sauce.
Allow to cool and store in the fridge until the time comes to serve the dip with the sticky squirrel satay sticks.
Recipe: Louise Gray
Image: Orlando Gili