Sugar-free garlic & chilli dipping sauce

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.