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RECIPESSauces, Salsas, etc.Cold Sauces pg 2 >  Thai Sweet & Sour Sauce


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The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes by Karen Barnaby

Makes 1 1/2 cups (360 ml)

The fans of this sauce are legion. It turns any plain meat into a Thai New Year celebration and is the very special guest of the Thai BBQ Chicken Bundles. It's traditionally served with chopped roasted peanuts on top.
Note: Look for xanthan gum in natural food or bulk stores.

• 1 Tbsp. (15 ml) each Splenda and Canadian Sugar Twin or 1/4 cup (60 ml) Splenda
• 1 cup (240 ml) water
• 1/2 red bell pepper, stem removed but seeds and core left in
• 1 to 3 fresh Chile peppers
• 2 garlic cloves, smashed
• 1 tsp. (5 ml) sea salt
• 1/4 cup (60 ml) freshly squeezed lemon juice or lime juice
• 3 Tbsp. (45 ml) fish sauce
• 1 tsp. (5 ml) xanthan gum

--In a cup, mix the sweetener and water.

--Roughly chop the bell pepper and chiles. Place in a food processor or blender and add the garlic, salt, and 1/4 cup (60 ml) of the sweetened water. Blend until smooth. (The pepper seeds will remain whole.)

--Add the lemon or lime juice, fish sauce, and the remaining 3/4 cup (180 ml) water. Pulse a few times to combine. Sprinkle the xanthan gum evenly over the surface of the liquid and blend until thickened. Cover and refrigerate for up to 1 week.

Per 2 Tbsp. (30 ml). Effective carbohydrates: 1.6 g; Carbohydrates: 1.8 g; Fiber: 0.2 g; Protein: 0.5 g; Fat: 0 g; Calories: 8


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