Sweet chili sauce may be one of my favorite condiments of all time. I could literally put it on everything. Rice, vegetables, noodles, tofu, seafood......ice cream. Okay maybe not ice cream, but I love the sweet, spice, salty goodness that is Thai sweet chili sauce. The only problem is the bottled version is more sugar than anything else. This recipe doesn't have quite as much sugar as store bought, and can stay in your fridge for weeks. Give it a try and replace your store bought for good!
Sweet Chili Glazed Shrimp
15-20 Raw shrimp, peeled and de-veined
1 tablespoon vegetable oil
2 garlic cloves
1 jalapenos, seeds remove
2 teaspoons red chili flakes
2 tablespoons cup peanuts, chopped
1 green onion, sliced
1/2 cup white sugar or honey
3/4 cup water
1/4 cup white vinegar
1/2 tablespoon salt
1 tablespoon corn starch
2 tablespoons water
In a blender or food processor, puree' garlic, jalapenos, sugar, water, vinegar, and salt.
|Spiciness is easily adjusted with more chili flakes!|
Once mixture is smooth add to a small saucepan and heat over medium- high heat until boiling. Reduce to a simmer and cook until garlic begins to soften, and mixture becomes thicker. About 2-3 minutes
In a small bowl combine cornstarch and water. Whisk into saucepan and heat through. This will really thicken up the sauce. Set aside.
In a large pan heat oil over medium heat. Add shrimp and cook for 2/3 minutes per side, until shrimp is pink and curled up.
Pour chili sauce over shrimp tossing to coat. Serve over jasmine rice, and garnish with chopped peanuts and green onions.