Calling all dippers and drizzlers (if there are such words)!! I originally made this sweet, spicy, and tangy sriracha sauce to accompany my upcoming post, but this sauce turned out to be a great dipper as well. It’s awesome for spring rolls, fritters, fries, and many other munchies 😉 So easy to make that you will ditch the store-bought sweet chili sauce !!
As usual, my taster is the loyal Mr. G. Based on his response, I decided to share this recipe. If you ended up not liking it, you know who to find!! Have a good weekend everyone!
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 1 cup of store-bought sriracha sauce
- 4 Tbsp sugar
- 1/4 cup of vinegar
- 2 tsp of fish sauce
- Mix all the ingredients in a mixing bowl. Pour into a saucepan and cook over low to medium heat. The sauce will start to bubble and darken as the sugar caramelized. It will thicken slightly and perhaps you think still a bit runny. But don't worry, it will thicken further once it cools down. You don't want it to be to thick that you can't drizzle the sauce with a spoon. If it's too thick, you can always thin it a bit with a bit of water (just a bit!). This can be stored in refrigerator up to one month if you make more