A picture of Chili Sauce ☆ For Deep-fried Dishes.

Chili Sauce ☆ For Deep-fried Dishes

cookpad.japan @cookpad_jp

One time I ate some cream croquettes at a restaurant, and they were served with chili sauce. The spicy and sour sauce was so amazing with the thick cream that I was inspired to make this at home. It goes really well with fish fries, fried shrimp, and onion rings.

No tips, really. If you're using a regular tomato, parboil it first for a better result. Recipe by Maane

One time I ate some cream croquettes at a restaurant, and they were served with chili sauce. The spicy and sour sauce was so amazing with the thick cream that I was inspired to make this at home. It goes really well with fish fries, fried shrimp, and onion rings.

No tips, really. If you're using a regular tomato, parboil it first for a better result. Recipe by Maane

Chili Sauce ☆ For Deep-fried Dishes

cookpad.japan @cookpad_jp

One time I ate some cream croquettes at a restaurant, and they were served with chili sauce. The spicy and sour sauce was so amazing with the thick cream that I was inspired to make this at home. It goes really well with fish fries, fried shrimp, and onion rings.

No tips, really. If you're using a regular tomato, parboil it first for a better result. Recipe by Maane

One time I ate some cream croquettes at a restaurant, and they were served with chili sauce. The spicy and sour sauce was so amazing with the thick cream that I was inspired to make this at home. It goes really well with fish fries, fried shrimp, and onion rings.

No tips, really. If you're using a regular tomato, parboil it first for a better result. Recipe by Maane

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Ingredients

4 servings

8Cherry tomatoes (or regular tomatoes)
1 tbspChili sauce
50 mlWhite wine (or cooking sake)

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Steps

1

Chop up the tomato into pieces. Finer the better, but it could also be rough.
2

Put the chopped tomato and the rest of the ingredients into a pan. Heat and reduce over medium heat until it's your desired thickness. Done!
3

I strained the sauce in the photo after reducing, but it's good without straining too. I strained it for a better texture since I served it with cream croquettes. Please adapt according to your main dish.

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cookpad.japan @cookpad_jp

on March 27, 2014 08:03

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