et aside.
For the sweet chilli sauce, place the sugar in a
First make the chilli suace. Put the red chillis,
Place fish and prawns in processor. Chop to chunky paste. Remove to bowl.
Stir in onions, coriander and breadcrumbs.
Season.
Moisten your hands, and form mixture into small cakes.
Heat a little vegetable oil in pan or wok and cook cakes in batches until golden brown on both sides.
Drain on paper towels.
Serve with sweet chilli sauce for dipping.
bsp oil, half the chili sauce and half the garlic in
First, blend the sour cream & sweet chilli sauce in a small bowl til
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Combine the ground chicken, water chestnuts, ginger, 1/3 of the cilantro, garlic and fish sauce in a bowl. Using damp hands, shape mixture into 20 balls. Roll in coconut to coat. Transfer to prepared tray. Bake 15 mins, or until golden and cooked.
Combine 1/3 of the cilantro with sweet chili sauce in a bowl. Divide rice and bok choy among serving plates. Top with meatballs. Sprinkle with remaining cilantro. Serve with chili sauce.
1 Heat oil in small sized frypan.
2 Place chicken in frying pan when ready, let it simmer for a little while before adding sweet chilli sauce-as much or as little as you like.
3 Heat burrito as instructed on bach of the packet.
4 Slice tomato, shred/chop lettuce.
5 Put burrito flat on plate- layer with tomato lettuce followed by cooked chicken topped with cheese and extra sweet chilli sauce.
6 Roll up however you wish and enjoy!
Heat oil in a large saucepan and cook chicken until browned.
Add chicken stock, apricots and vegetables and bring to the boil.
Reduce heat to medium and simmer, uncovered, for 15 minutes.
Combine sweet chilli sauce and cornflour with 2 tablespoons of water, in a small jug, and then stir into chicken mixture.
Bring to the boil, stirring constantly, and cook until sauce has slightly thickened.
Serve with steamed rice or mashed potatoes.
Place the chicken, garlic, ginger, onion and coriander in a food processor with the chilli and season to taste. Blitz for 15-20 seconds.
Shape the chicken mixture into small cakes
Heat the olive oil in a frying pan over a moderate heat and fry the chicken cakes until golden.
Serve immediately, with sweet chilli sauce and sliced spring onion.
nd reduce by half. Add sweet chilli sauce and continue to reduce until
Combine pasta with chicken, avocado, and roasted red capsicum in a large bowl.
Combine sour cream, mayonnaise and sweet chilli sauce and toss gently until all ingredients are well coated. Serve.
Place whole block of cream cheese on a microwave or oven safe plate or dish.
Pour required amount (usually to cover whole block) of sweet chilli sauce over cheese.
Heat cheese to soften- it should still be in block form but soft enough to dig chips etc into it.
This would probably be a minute or two in the microwave, or 10 minutes in a 180 degree celcius oven.
Serve and enjoy.
Place the noodles in a bowl of warm water for 1 to 2 minutes to loosen the noodles. Drain and set aside.
Heat oil in a large fry pan over medium to high heat. Add Chicken, Stir-fry for 3 to 4 minutes.
Add capsicum and fresh chillis and stir-fry for another 2 minutes.
Blend in corn, coconut milk, sweet chilli sauce and lime juice. Reduce heat to low and cook for 3 minutes.
Stir in noodles and coriander. Simmer gently until heated through.
eanwhile, mash the avocado, add sweet chilli sauce and salt and pepper and
In a food processor, mince fish to a paste.
Add curry paste, fish sauce, cornflour and egg. Combine well.
Transfer to a bowl and mix in beans and onions.
Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.
Deep-fry in vegetable oil until golden brown, about 5-7 minutes.
Drain on paper towel.
Serve with sweet chili sauce and cucumber relish.
Combine chilli, coriander, garlic, ginger, sugar and
In a bowl, combine mince, onion, honey, garlic, chilli and spices. Season to taste and mix well.
Divide mixture into 4 flattened burgers. Place on a tray and chill for 30 minutes.
Preheat a large frying pan or barbecue plate on high. Spray with oil and cook burgers for 4-5 minutes each side, until cooked through.
To make the sweet chilli mayonnaise; combine all ingredients in a bowl.
Spread each roll with mayonnaise. Top with salad leaves and burger. Finish with beetroot, carrot, extra coriander and a dollop of mayonnaise.
Boil the eggs till hard, rinse under cold water and peel. Slice thickly.
Heat oil in pan (pref. a stir fry pan-- wadjan or wok) and fry shallots about 1 minute.
Add tomatoes and garlic and fry for 2 more minutes.
Add chilli sauce, soy sauce, 125 ml water and salt to taste.
Add eggs and simmer for about 5 minutes.
Mix the flour, salt, chili powder, cumin and baking powder together in a bowl. Gradually whisk in 2 cups cold water until a thick, smooth batter is formed.
Heat the oil in a large saucepan to 350\u00b0F. Dip each piece of vegetable into the batter then lower into the hot oil. Cook for 2-4 mins, depending on the size of the vegetable then remove with a slotted spoon and drain on paper towels. Garnish with cilantro and serve with chili sauce.
Add chilli flakes and pepper to the