I made some lovely thai inspired dumplings the other day and needed a sweet chilli dipping sauce, but struggled to find a low syn version.
Nearly giving up, I decided instead to modify a recipe from the Slimming World website for sweet and sour by removing the pineapple (Suzanne says pineapple has no reason being in authentic sweet and sour anyway, being Chinese I trust her judgement) and also swapping the red pepper for fresh chilli.
One portion is 1.5 syns, but who has just 1 portion?
5 tbsp vegetable stock, prepared as per instructions
2 tbsp light soy sauce
1 tbsp rice wine vinegar (use white wine vinegar if you don’t have it)
Just from 2 large oranges
1 tbsp tomato puree
1 red chilli, finely chopped (if you really can’t stand the heat, remove the seeds… but I will judge you 😝)
1 level tsp cornflour
1. Place the juice into a pan with the stock, soy sauce, vinegar, sweetener, tomato purée and chilli. Bring to the boil and simmer gently.
2. Mix the cornflour with 2 teaspoons of water until smooth and stir into sauce.
3. Leave to cool and dip anything and everything in this sticky, sweet delicious sauce.