Makes 6 portions
Instead of cornflour, this recipe uses the natural thickening properties of chia seeds, so it contains very little starchy carbohydrate. It tastes as good, is easier to make and remarkably authentic.
1-2 red chillies, deseeded and very finely diced 1/2 small red capsicum, deseeded and very finely diced 1cm root ginger, grated 1 garlic clove, crushed 1 tsp chia seeds 1 tbsp balsamic vinegar 1 tbsp mirin wine 1/4 tsp salt 1 tbsp Thai fish sauce |
• CALORIES 40 • PROTEIN 1G • FAT 2G • FIBRE 2G • CARBS 1G |
Place all the ingredients in a pan along with 2 tbsp water, cover and simmer gently for 4-5 minutes, stirring regularly (or microwave for 3-4 minutes). Add an extra tbsp water gradually if the consistency is too thick. Pour the sauce into a clean glass container with a lid and store it in the fridge.
Tip: chia seeds have an extraordinary ability to absorb fluid to form a gel, ideal for thickening a sauce. If you don’t have any, stir in 1 tsp cornflour instead.