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
- 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'.