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.
- for sweet potato wedges:
1/2 kg sweet potatoes, scrubbed or peeled
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
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.