Roasted Eggplant and Carrot Shumai with Sweet Chili Sauce
I know I know, I haven’t posted much about food recently, maybe a few things here and there but there have been no recipes or anything of the sort. So I wanted to throw out a recipe that has been keeping me happy for a long time now. It is a little sweet, it is a little spicy and it is all over the place when it comes to Asian cuisine. Some genius restaurants even go as far to put some out on the table for you because such a delicious sauce deserves endless squeezing ability when you are eating.
Ingredients
2 Jalapenos or Small Red Chiles (you can also use some pickled chiles if that is all you have)
1 Cup of Sugar
1 Cup of Water
1 Cup of Vinegar (White works well as does Rice Vinegar)
1-2 Cloves Garlic (depending on how you like it)
2 Teaspoons of Potato Starch (Or Corn Starch but Potato Better)
Salt to taste
Directions.
1. You can either finely chop the chiles and garlic or you can throw them in a food processor with some of the water and vinegar and pulse them until they are minced well.
2. After everything is chopped combine all ingredients except the potato starch in a small saucepan and bring to a boil on high heat while occasionally stirring. When it reaches a boil turn the heat down and let it simmer for five minutes allowing the sugar to melt and the flavors to make sweet chili love with one another.
3. Add 2 teaspoons of water to the potato starch and mix until incorporated. Slowly stir this in to the sauce that is simmering to thicken. Stir for a few minutes and take off the heat.
4. Once the sauce has cooled put it on just about anything you can think of. A little sweet, a little hot, a lot extremely delicious and addicting. Feel free to add or subtract the number of chiles you use as well as the type and size.
