Food and Travel Magazine | Thai caramel sauce
Serve straightaway spooned over fish, or keep in the fridge for several days if required.
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- Airtight container
Ingredients
- 300g caster sugar
- 400g cherry tomatoes, halved
- 2 garlic cloves, crushed
- 12 red bird’s eye chillies, finely sliced
- 2 lemongrass stems, white part only, sliced on a steep angle
- 2½tbsp tom yum paste
- 8 small dried shrimps
- 6 lime leaves
- 2½tbsp fish sauce
- juice 3 limes
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