When a recipe calls for "Asian chili garlic sauce" - which do you immediately think of... hot (as in curl your earlobes and spit nails?) or sweet as a dipping style.
This is a sauce for coating and basting shrimp and zucchini skewers.
Contains crushed garlic, zest and juice of lime, Thai fish sauce, 3/4 tsp Asian chili garlic sauce, soy sauce, fresh ginger, olive oil.
I have a 'Sweet Thai Chili' that is a thick sauce and a 'Chili Oil' which I think will knock my socks off if I use 3/4 tsp. i like things to have a kick but not leave me gasping.
I think I've done this recipe before as I've made lots of notes - but nothing about the chili garlic sauce. I know I liked the recipe but...
help? opinions? suggestions?
This is a sauce for coating and basting shrimp and zucchini skewers.
Contains crushed garlic, zest and juice of lime, Thai fish sauce, 3/4 tsp Asian chili garlic sauce, soy sauce, fresh ginger, olive oil.
I have a 'Sweet Thai Chili' that is a thick sauce and a 'Chili Oil' which I think will knock my socks off if I use 3/4 tsp. i like things to have a kick but not leave me gasping.
I think I've done this recipe before as I've made lots of notes - but nothing about the chili garlic sauce. I know I liked the recipe but...
help? opinions? suggestions?