Ginger chilli shallot sauce

Ginger chilli shallot sauce

By
From
My Feast
Makes
1.5 litres
Photographer
Chris Chen

This is another of my secret sauces revealed. Simply pour it onto chicken or seafood to cover and cook it in the sauce.

Ingredients

Quantity Ingredient
350ml white wine
300ml soy sauce
300ml sweet chilli sauce
300ml water
100ml sesame oil
150g white sugar
1/4 bunch spring onions, chopped
garlic
3 long red chillies, finely chopped

Method

  1. Place all of the ingredients in a blender and blend for 1–2 minutes or until smooth. Do not strain. Store in an airtight container in the refrigerator for up to 2 weeks.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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