Thai Sweet Chili Sauce - 17g Carbs, trace Fiber
Recipe By:
Serving Size: 5
Preparation Time :0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 25%) - Seafood
3/4 cup sugar syrup -- (or simple syrup: equal amounts of water & sugar boiled down together)
2/3 cup fresh lime juice
5 tablespoons fish sauce
2 teaspoons minced red bird's-eye chili
2 teaspoons minced garlic
Combine all the ingredients and refrigerate until ready to use.
Refrigerate for up to 1 week.
Makes 1 2/3 cups
Author Note: This is my version of the popular Thai condiment: an
easy-to-prepare dipping sauce and accompaniment that tastes a million
times better than the bottled variety.
Cuisine: "Asian"
Source: "Spice: Recipes to Delight the Senses by Christine Manfield"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "1 2/3 cups"
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Per Serving (excluding unknown items): 84 Calories; 2g Fat (22.6% calories from fat); trace Protein; 17g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 2mg Sodium
Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates
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