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'.