Spicy Asian-style plum sauce
Prep 15 mins | Cook 35 mins | Makes 4 cups
This sauce teams very well with grilled chicken, fish or lamb. For a extra spicy sauce, add an extra chilli.
11⁄4 cups caster sugar
1⁄2 cup water
1 long red chilli, deseeded and finely sliced
1⁄4 cup fish sauce
1.5 kg plums, halved, deseeded and cut into wedges
2 tbs hoisin sauce
Step 1 Heat the sugar and water in a heavy based non-stick frying pan over medium heat, stirring constantly until sugar dissolves. Add chilli and simmer, without stirring but swirling pan occasionally, for 10 minutes or until slightly golden.
Step 2 Add fish sauce, plums and hoisin sauce. Cook, uncovered and stirring occasionally to dissolve any caramelized sugar, for 20 minutes until plums are tender. Cool.
Step 3 Store in an airtight container in the fridge for up to 2 weeks.
Good for you ... Plums
A source of dietary fibre, which contributes to the normal functioning of the intestine.
Provides vitamin C which contributes to the normal functioning of the body’s immune system.
The purple skin on some plums is a source of pigments called anthocyanins that are being studied for their potential antioxidant role.