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A vibrant and addictive dipping sauce that balances sweet, spicy, and tangy flavors perfectly. This homemade version is so much better than store-bought and is ready in just 15 minutes. Ideal for spring rolls, momos, and other fried snacks.
In a small saucepan, combine 1 cup of water, sugar, rice vinegar, minced garlic, red chili flakes, soy sauce, and salt. Stir everything together until well combined.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally until the sugar has completely dissolved. Let it simmer for 3-4 minutes to allow the flavors to meld together.
In a separate small bowl, whisk the cornstarch with 2 tablespoons of water until you have a smooth, lump-free slurry. While continuously stirring the sauce in the pan, slowly pour in the cornstarch slurry. Continue to cook, stirring constantly, for another 1-2 minutes until the sauce thickens to your desired consistency.
Remove the saucepan from the heat. The sauce will continue to thicken as it cools. Allow the dip to cool completely at room temperature. Once cooled, transfer it to a sterilized, airtight jar and store in the refrigerator.
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A vibrant and addictive dipping sauce that balances sweet, spicy, and tangy flavors perfectly. This homemade version is so much better than store-bought and is ready in just 15 minutes. Ideal for spring rolls, momos, and other fried snacks.
This indo_chinese recipe takes 15 minutes to prepare and yields 4 servings. At 116.93 calories per serving with 0.66g of protein, it's a beginner-friendly recipe perfect for snack or side.
Reduce red chili flakes to 1/4 tsp for a very mild version that still has a hint of spice and flavor.
Use pre-minced garlic from a jar to save on preparation time.
Replace white sugar with an equal amount of coconut sugar or maple syrup. Note that this will alter the final color and flavor profile of the dip.
Omit the garlic completely. You can add 1/2 inch of finely grated ginger for a different aromatic flavor.