Chili Lemongrass Caramel

I first discovered a variation of this in the little lane ways of Melbourne CBD, at a little place called Gingerboy. It is such a great place and it always makes me feel as though I am in a little town in Ha Noi about to cross the South China Sea.

 

Again this is a MUST HAVE in the fridge, its simple and will definitly get your tastebuds dancing

 

What you will need:

3 Red Lombok Chillies deseeded

3 Green Lombok Chillies deseeded

1/2 Stick Lemongrass finely chopped

500g Caster Sugar

1/8 cup Shao Xing Wine (or a sweet sherry)

1/8 cup Soy Sauce

 

 

What to do:

  1. Simply place all the ingredients in a small saucepan
  2. Bring to the boil then turn down to a slow simmer
  3. After 15 – 20 mins set aside to cool
  4. Place in an Airtight jar or container and you can leave it in the fridge for up to 3 months

 

 

 Really do try it, its so simple and fantastic you will put it on everything!