Hi!

I would love to make a low carb version of the sweet chili sauce/dip that I've had in Chinese restaurants (I'd love to dip shrimp and chicken pieces into it).

It's not a creamy sauce, but it usually looks pink. Kind of like sweet and sour sauce with chilis in it

I imagine using chilies, splenda, and water, but I guess I want to know how to thicken it slightly without using cream? Any suggestions?

Thanks
Dawn

Thai Sweet Chili Sauce.

Hi there,

See what you think about this recipe. I have been wanting to try it, but I haven't gotten to it yet. Let me know if you give it a shot.

Happy lc'ing,

Thank you!!

I scrolled through Karen's page, plus the sauces and soups forums, but didn't see anything. Silly me, I forgot about the recipe pages OUTSIDE of the forums!

Doh!

This is perfect - I'll go get some chilis this weekend and try it (I'm still on induction so I'm wanting something new to look forward to!)

I used to binge out on deep fried wonton and this sauce, but I could quite see myself using a dribble on other things - like scrambled eggs, or chicken, or mixing a bit into sour cream for veggie dip.

Now, I just have to find something else to make won ton wraps out of....

Thank you again!
Dawn

That sauce is more of a Vietnamese/Thai style of sauce.

You can make a sweet and sour Chinese-Western style sauce with LC ketchup, vinegar, sweetener, salt...add ginger or garlic if you like.

Karen

My favorite LC chili sauce is 1/2 sambal and 1/2 lc ketchup...I only recommend it if you are a chili head though!