I received my first recipe book I ever owned on New Year’s Day, so I never expected to receive another when I’ve barely finished flipping through the first! It was The Wagamama Cookbook (and it even comes with a DVD!). We had major reservations about trying out The Wagamama Restaurant because we typically view franchises of Asian restaurants with non-Asian chefs as adapted imitations of the real thing. But surprisingly, it wasn’t too bad and we quite like it!I had quite a lot of lemongrass and chillies leftover from making my Vietnamese Lemongrass Chicken, so I thought to use them up to make the Wagamama Chilli Sauce. Plus this sauce (all 300 ml of it) is used to make the Chilli Chicken Men and many other recipes, which I wanted to try.
I adapted this recipe slightly from The Wagamama Cookbook. It is a thick, sweet red sauce spiked with chilli and ginger. It will keep for a few days in the fridge. This recipe makes about 300 ml (1/2 pint).
2 tbsp olive oil
300 ml (1/2 pint) water
Part A: 3 lemongrass stalks (white bulbs), finely chopped
1 tsp peeled and grated ginger
2 chillies, de-seeded and finely chopped
1 red onion, finely chopped
4 garlic cloves, finely chopped
1/2 tsp salt
1/2 tsp sugar
1 tbsp light soy sauce
1 red pepper, de-seeded and finely chopped
1 tbsp bought sweet chilli sauce
1 tbsp tomato ketchup
- Prepare ingredients for Part A.
- Heat oil in a pan until hot. Add ingredients from Part A and sauté for 7-8 minutes. It smells SO fragrant.
- Add ingredients from Part B and continue cooking on low heat for 8-10 minutes.
- Add the water, bring to boil and simmer for 10 minutes.
- Blitz in a blender and use.
And that’s it! Quite simple really. Although, it didn’t come out as red as I expected. It looks quite red in the blender because the lighting was rather dark but it looks more orange like in the photo below. And it was terribly spicy. Almost as bad as my Lemongrass Chicken. But it tasted very flavourful. Lemongrass does wonders.