Sweet Chilli Sauce

Preparation info
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By Neil Perry

Published 2008

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You can simply buy some Thai sweet chilli sauce if you wish, but I really think this is heaps better as a dipping sauce than anything you can buy.


  • 500 ml (17 fl oz/2 cups) vegetable oil
  • 3


Heat the oil in a wok until smoking (180°C/350°F), and deep-fry the garlic, stirring constantly, until it turns light golden brown. Using a slotted spoon, quickly remove the garlic and drain on paper towel, then spread out to dry and let crisp. Repeat the process for the ginger.

In a heavy-based pot, combine the sugar, vinegar and chillies. Bring to the boil over medium