Keto Sweet Chilli Sauce
Servings
10
servingsPrep time
5
minutesCooking time
10
minutesCalories
85
kcalLearn how to make the keto-friendly version of Malaysians’ favourite condiment – the sweet chilli sauce! It’s quick, easy to make, and better than store-bought – without all the carbs of course!
Ingredients
4 Red Chilli (Fresh Asian-style), mild, long, chopped
2-3 Thai Chilli, chopped
6-8 cloves Garlic
1 tsp Sea Salt
1 1/4 cups Allulose
1/2 – 3/4 cup Water
1/2 – 3/4 cup distilled White Vinegar
1/2 tsp Fish Sauce
1 tsp Sodium Alginate
Directions
- Chop the long chillies, Thai chillies, and garlic using a mini food chopper or a knife. If using a mortar and pestle, add in the salt needed for this recipe to help break it down more quickly. If using an immersion blender, add the liquids needed for this recipe. Remember to not chop it too finely; it’s better to have some chunks for texture. (00:00-01:24)
- In a high-speed blender, add the water, white vinegar, and sodium alginate. Blend until the sodium alginate forms a gel-like consistency. Pour it into a pan on low heat. (01:24-01:48)
- Add the chilli mixture to the sodium alginate mixture and cook for about 5 to 10 minutes. (01:55-02:06)
- Add in the sea salt and fish sauce, stir well and cook to reduce the liquid. (02:06-02:22)
- Add in the allulose and cook until thickened. Once it is thickened, let it cool and serve. If you are planning to use this at a later date, let it cool and store it in an airtight container and place it in the fridge. It will be good for a few months. (02:22-02:56)
