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Spicy vinegar
Makes 150ml Sauces and accompaniments
Ingredients
- 50g caster sugar
- 5tbsp malt vinegar
- 5tbsp light soy sauce
- ½ red chilli, deseeded and finely chopped
- 3 coriander sprigs, stalks removed and leaves finely chopped
Method
Put the sugar and 2tbsp water in a small pan set over a medium-low heat and stir until dissolved. Remove from the heat and add the vinegar, soy sauce and a pinch of salt.
Transfer to an airtight container and keep in the fridge for up to 4 weeks. Stir in the chilli and coriander just before using.
Use in sticky vegan sauce.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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