Details
A pantry classic from Lee Kum Kee: salted red chillies and garlic cooked down with a touch of sugar and rice vinegar into a bright, tangy, medium-hot sauce with no added MSG or colouring. The chunky texture clings to dumplings, spring rolls and siu mai as a dip, while a spoonful stirred into a stir-fry, fried rice or a bowl of noodles adds instant heat and a punch of garlic. Try it on grilled fish, mixed into mayonnaise for a spicy burger sauce, or as the base for a quick chilli garlic aubergine. Refrigerate after opening.
