Sweet potatoes with sweet chili sauce - that sounds like a lot of sweetness. Indeed, the dish is very sweet. But it's also very aromatic thanks to sesame seeds while green coriander gives freshness. Chili sauce makes the taste even more interesting and rich.
I love this dish for its intesity. It also looks great.
The chili sauce should be clearer but this time I added a little bit too much cornflour. Next time I'll add only as much as the recipe says and I hope you'll do the same thing.
I love this dish for its intesity. It also looks great.
The chili sauce should be clearer but this time I added a little bit too much cornflour. Next time I'll add only as much as the recipe says and I hope you'll do the same thing.
You need:
- for sweet potato wedges:
1/2 kg sweet potatoes, scrubbed or peeled
olive oil
2-3 tablespoons sesame seeds
fresh coriander for garnish
- for sweet chili sauce:
3/4 cup sugar
1/2 cup rice vinegar
1/4 cup water
1 tablespoon garlic, minced
1 tablespoon crushed red pepper flakes
1 tablespoon cornstarch
1-2 tablespoons cold water
1 tablespoon soy sauce or salt
Method:
1. Preheat the oven to 200°C.
2. Cut each potato in half lengthwise. Now cut each half, also lengthwise, into 4 equally sized wedges. Place the wedges on a baking sheet, sprinkle with olive oil and sesame seeds. Roast for about 30 minutes.
3. Place sugar in a saucepan. Add the rice vinegar and water and turn the heat to a medium high. Bring the mixture to a boil. Stir constantly until the all the sugar is dissolved. Add the garlic and crushed red pepper.
In the meantime, dissolve 1 tablespoon of corn starch in a tablespoon (or slightly more if needed) of cold water until there are no lumps in it.
Turn the heat up to a rapid bubble and pour in the cornstarch slurry in the sauce and stir it well. The sauce will thicken fast. Turn the heat down again.
Lastly, add 1/2 soy sauce and stir it in. Turn off the heat and let the sauce cool down.
4. Garnish the potatoes with chopped coriander and serve with the sauce in a separate bowl.
5. Eat with relish.
- for sweet potato wedges:
1/2 kg sweet potatoes, scrubbed or peeled
olive oil
2-3 tablespoons sesame seeds
fresh coriander for garnish
- for sweet chili sauce:
3/4 cup sugar
1/2 cup rice vinegar
1/4 cup water
1 tablespoon garlic, minced
1 tablespoon crushed red pepper flakes
1 tablespoon cornstarch
1-2 tablespoons cold water
1 tablespoon soy sauce or salt
Method:
1. Preheat the oven to 200°C.
2. Cut each potato in half lengthwise. Now cut each half, also lengthwise, into 4 equally sized wedges. Place the wedges on a baking sheet, sprinkle with olive oil and sesame seeds. Roast for about 30 minutes.
3. Place sugar in a saucepan. Add the rice vinegar and water and turn the heat to a medium high. Bring the mixture to a boil. Stir constantly until the all the sugar is dissolved. Add the garlic and crushed red pepper.
In the meantime, dissolve 1 tablespoon of corn starch in a tablespoon (or slightly more if needed) of cold water until there are no lumps in it.
Turn the heat up to a rapid bubble and pour in the cornstarch slurry in the sauce and stir it well. The sauce will thicken fast. Turn the heat down again.
Lastly, add 1/2 soy sauce and stir it in. Turn off the heat and let the sauce cool down.
4. Garnish the potatoes with chopped coriander and serve with the sauce in a separate bowl.
5. Eat with relish.
I found the sauce recipe here.