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.
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 heat, stirring until the sugar has dissolved. Reduce the heat and simmer until the sauce has reduced by almost half. Remove the pot from the heat and, using your fingers, crush the garlic and ginger into the sauce.
© 2008 All rights reserved. Published by Murdoch Books.