Chilli & Tamarind Caramel

Hands up who loves the flavours of Asia...

I love how bold & punchy the flavours can be, whilst still being harmonious and not too over powering.

One of my go to sauces is my Chilli & Tamarind Caramel, it is bold, sour, spicy, sweet & sticky all in one hit and is the most incredible accompaniment to pork dishes and bao buns.

I have been able to find all ingredients in my local supermarket but if you are stuck you will 100% be able to find what you need at your local Asian Supermarket.

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CHILLI & TAMARIND CARAMEL RECIPE

INGREDIENTS

1tbsp vegetable oil

4cm piece of ginger, finely grated (or 4cm squeeze from the cold pressed ginger tube)

2 long red chillies, finely chopped

1 clove garlic, finely chopped (1-2cm squeeze from the cold pressed garlic tube)

1/4 cup palm sugar, finely grated

1tbsp honey

50g tamarind pulp (I usually use from the jar)

2tbsp soy sauce

1/3 cup water

juice of 1 lime

DIRECTIONS

1. Place oil in medium size saucepan / frying pan with deep lip and set over medium heat

2. Add ginger, chilli & garlic, frying till fragrant. Roughly 2-3 minutes

3. Add palm sugar & honey and allow to cook until a syrup forms

4. Add tamarind pulp, water & soy sauce and allow to simmer until sticky and caramelised, roughly 5 minutes. I like to take it till it is a bit thicker than I would like

5. Remove from heat and stir in lime juice. This does make the mixture more liquidy

Add as a side for crispy pork belly, or fill a bao bun with your favourite ingredients and top with the caramel.

I'd love to hear what you add this caramel to