Serves: 5
Total Calories: 404
1. Combine the shallots, chiles, lemongrass, garlic, oil, 1/3 cup lime juice, the orange juice, 2 tablespoons sugar, 1 1/2 tablespoons soy sauce, 1 teaspoon salt, and the turmeric in a blender and process until almost smooth the sauce should remain a little chunky.
2. Transfer the mixture to a small, heavy saucepan and cook over medium heat until slightly reduced, nicely browned, and richly flavored, 15 to 20 minutes, stirring frequently. Stir in the coconut milk and simmer the sauce until thick and creamy, about 5 minutes longer. Remove from the heat and taste for seasoning, adding salt, sugar, soy sauce, or lime juice as necessary the sauce should be a little sweet, a little tart, and very aromatic.
3. If not using immediately, cool the sauce to room temperature, then transfer to a clean jar and store, tightly covered, in the refrigerator. It will keep for several weeks.
Makes 1 1/2 to 2 cups
This Nonya Sweet-And-Sour Sauce recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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