Spicy Sweet-And-Sour Dipping Sauce

Be the first to review
READY IN: 10mins
Recipe by Kim A. Heaphy

This is a recipe that comes from various sources, the original recipe was from Nina Simonds Asian Noodles cookbook but I found the flavour too overpowering. So I searched a few other recipes and made a few changes to a recipe that I now enjoy. I like to serve this sauce over vermicelli noodles and stir-fried meat and vegetables or use it as a dipping sauce for spring rolls or as a dressing for salads.

Ingredients Nutrition


  1. In a medium bowl, soak the crushed red pepper in the lime juice for 5 minutes. Add the fish sauce, sugar and garlic. Stir to dissolve the sugar. Just before serving, add the carrots. Refrigerate in a covered container or jar. The sauce will keep for up to a week.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a