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Thai caramel sauce
Makes Approx. 500ml Sauces and accompaniments
Ingredients
- 300g caster sugar
- 400g cherry tomatoes, halved
- 2 garlic cloves, crushed
- 12 red bird’s eye chillies, finely sliced
- 2 lemongrass stems, white part only, sliced on a steep angle
- 2½tbsp tom yum paste
- 8 small dried shrimps
- 6 lime leaves
- 2½tbsp fish sauce
- juice 3 limes
Method
Put the sugar in a medium pan with 100ml water and bring to a simmer over a medium heat. Cook, without stirring, for 6-8 minutes until the mixture turns to a medium-dark caramel.
Remove from the heat and stir the tomatoes through. The caramel will seize a little, but just put the pan back on the heat and add the garlic, chillies, lemongrass, tom yum paste, shrimps and lime leaves, then stir to combine.
Once simmering, add the fish sauce and simmer for 2–3 minutes until the tomatoes start to soften.
Set aside to cool a little, then stir in the lime juice. Serve straightaway spooned over fish, or keep in the fridge for several days if required. To use, gently reheat, then refresh with more lime juice.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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