03 August 2017

K-lime glaze

Highly fragrant, a little sweet and sticky, and the perfect glaze for salmon, prawns, chicken kebabs... 

6 makrut (K-lime) leaves, central stem removed, finely chopped
2 tbsp coconut sugar, or brown sugar
2 tbsp sweet chili sauce
2 tsp hot sauce (I used some harissa as had no hot sauce)
1 tsp cornflour
2 tbsp soy sauce
2 tbsp rice wine vinegar (or white)
1 tsp sesame oil 
1/2 cup water
  1. Combine all ingredients in small saucepan.  Bring to boil, stirring.  Simmer for 2-3 minutes until starting to thicken slightly.  Makes about 1 cup.  
NB: From Nadia Lim's 'Dinnertime Goodness'.  

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