ASIAN****Tangy Thai Sauce/Marinade/Dip

By Unblond1

This was very good. We had it as a dip for Asian Chicken Parcels.
08/07/16 - Can cut this in half and it makes two servings for me. Dan prefers my homemade Teryaki sauce to this

Ingredients

• 1/2 cup rice vinegar (OR other type of vinegar: white, white wine, or apple cider)
• 1/3 cup brown sugar, lightly packed
• 4 cloves garlic, minced
• 1-2 fresh red chilies, minced, OR 1/3 to 1/2 tsp. dried crushed chili OR cayenne pepper
• 1 Tbsp. fish sauce
• 1 Tbsp. soy sauce

Details

Servings 8
Adapted from thaifood.about.com

Preparation

Step 1

* Place all ingredients in a sauce pan or pot. Stir and bring to a boil.

* Reduce heat to medium-low. Simmer 10-15 minutes, stirring occasionally. Sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.

* When sauce has been reduced by 1/3, remove from heat. Taste-test and adjust according to your liking. For a sweeter sauce, add a little more sugar. If not spicy enough, add more chili. If not salty or flavorful enough, add a splash more fish sauce.

* Use right away, or refrigerate until needed. Garnish individual servigs with grated lime rind, thinly sliced fresh mint, chopped coriander, etc., if desired.

(This sauce makes a terrific marinade for chicken, pork, beef, fish, or shrimp, or use it as a dip or condiment.)

*NUTRITION: Per Tablespoon*

* Calories - 39
* Fat - .04
* Sat Fat - .01
* Carbs - 15.1
* Fibre - .1
* Protein - .5