Food

Wagamama Chilli Sauce Recipe

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).







Ingredients

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

Part B:
1 red pepper, de-seeded and finely chopped
1 tbsp bought sweet chilli sauce
1 tbsp tomato ketchup

Method

  1. Prepare ingredients for Part A.

    Preparation
  2. Heat oil in a pan until hot. Add ingredients from Part A and sauté for 7-8 minutes. It smells SO fragrant.

    Frying Ingredients
  3. Add ingredients from Part B and continue cooking on low heat for 8-10 minutes.

    Adding Red Pepper, Sweet Chilli Sauce and Ketchup
  4. Add the water, bring to boil and simmer for 10 minutes.
  5. Blitz in a blender and use.

    Blitz in Blender

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.

Wagamama Chilli Sauce

10 Comments

  • Reply

    lequan

    January 6, 2011

    Tru dat, woman, lemongrass DOES do wonders! This sauce sounds wonderful to pair with many different dishes. By the way, my mom grinds up her lemongrass and wraps individual servings in Saran wrap and puts them in the freezer until she needs to use it. Keeps a lot longer that way. I’m sure Mary has already told you that though ;-)

    • Reply

      Sharon Moh

      January 6, 2011

      My mom freezes her lemongrass as stalks lol. Definitely sounds way more convenient to grind them first so you can just take it out the freezer and use it. Thanks for the tip, I can now teach mom haha! ;)

  • Reply

    oceanbeat

    January 7, 2011

    I love lemongrass…thank for sharing this recipe..I’ll try it this weekend.

    • Reply

      Sharon Moh

      January 7, 2011

      I’m glad you like it. Let me know how it turns out when you try it :)

  • Reply

    Liz

    January 7, 2011

    Props for the Wagamama recipes!

    Can’t wait to spice up my meal with this chilli sauce!

    Looking forward to reading more of your posts :)

    • Reply

      Sharon Moh

      January 8, 2011

      Glad you like it Liz :). Thanks for dropping by!

  • Reply

    Ananda Rajashekar

    January 15, 2011

    gosh i just love the colour and looks dam spicy :)

    • Reply

      Sharon Moh

      January 16, 2011

      It was for me, but might not be to others :)

  • Reply

    Rachel

    October 21, 2011

    This looks great and I look forward to trying it! What kind of chillies did you use in part A, and was the red pepper a sweet bell?

    • Reply

      Sharon Moh

      December 1, 2011

      Thanks for dropping by Rachel :). Apologies for such a late reply! That’s just terrible! Yup, red pepper is a sweet bell. Just normal chillies I found from the supermarket…I wouldn’t know of the different types haha.

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