Last Friday evening I had an overwhelming craving for a Chinese takeaway. Of course, unlike Chinese home cooking, your average Chinese takeaway is pretty high in starch and sugar, and certainly not diabetic-friendly. Compromise; a packet of veggie spring rolls from M&S, and some prawns which I marinaded and stir-fried. And to replace the wildly sugary commercial sweet chilli sauces I cooked up my own. The flavours aren't remotely authentic (it's more of an asian-hispanic fusion) but it's incredibly simple to do and pleasantly spicy, and it does the job. Low-carb, low-calorie, and gluten-free unless you do the oatbran version.
1 medium tomato, finely chopped
2 tsp Marigold stock powder
1/2 cup boiling water
1 tsp mild smoked paprika
1/2 tsp chilli powder
2 cloves garlic, crushed or v finely chopped
3-4 tsp tamari
1-2 tsp cornflour or oatbran
Mix all the ingredients except the cornflour together in a small pan and heat for about two minutes, stirring. Add a small amount of cold water to the cornflour to make a paste, stir into the tomato mixture and cook just until it clears and thickens. Decant into a small bowl and get dipping those prawns!
Can also be made in a small bowl in the microwave; cook in 30 second bursts and stir between times.
If using oatbran (lower GI but obviously not gluten-free), add this by sprinkling it in slowly directly into the sauce; no need to mix to a paste first. It may need slightly longer to cook afterwards and won't be a clear sauce, but will thicken just fine.
1 medium tomato, finely chopped
2 tsp Marigold stock powder
1/2 cup boiling water
1 tsp mild smoked paprika
1/2 tsp chilli powder
2 cloves garlic, crushed or v finely chopped
3-4 tsp tamari
1-2 tsp cornflour or oatbran
Mix all the ingredients except the cornflour together in a small pan and heat for about two minutes, stirring. Add a small amount of cold water to the cornflour to make a paste, stir into the tomato mixture and cook just until it clears and thickens. Decant into a small bowl and get dipping those prawns!
Can also be made in a small bowl in the microwave; cook in 30 second bursts and stir between times.
If using oatbran (lower GI but obviously not gluten-free), add this by sprinkling it in slowly directly into the sauce; no need to mix to a paste first. It may need slightly longer to cook afterwards and won't be a clear sauce, but will thicken just fine.
