I love swwet and sour dipping sauce and there is always a bottle which is bought from the Asian store in my home, but then mostly they are too sweet than hot to my taste.
So I was delighted when I saw int he Wagamama Ways with noodles book.
I do have to say this dipping sauce is really hot and i mean spicy hot, it could be also of the kind of chillies I used, but I am not complaining, I like it hot ;-)
So I guess the hotness will depend on the chillies you use.
In the book the picture is more like a syrup, but my end result is thicker, could be also I used my hand blender, I blend it twice, once after 2 minutes and then after the full cooking was done, but next time I will use my blender or my mixer which i used for making Indiancoconut chutney's etc...so that it will be more smoother.
I made the sauce for half of the ingrrdients as I only had so much chillies here at home.
250 gm red chillies trimmed ( I used those small red thai chillies)
3 garlic cloves peeled and roughly chopped
100 gm light brown sugar
2 tsp whit wine vinegar
Compbine everything in a small pan with 100 ml water, brung to the boil and simmer over a moderate heat until soft, about 5 munites.
Blitz in a blender and season with a scant teaspoon of salt.
Return to the pan and siller for futher 10 minutes, taking care not to let it catch on the bottom.
Allow to cool and refrigerate.