I’m putting this up because I’m about to put up the Chill Chicken Ramen recipe that I tried last week and it is an integral part. I’ve currently got a jar of this sat in the fridge, I reckon it will outlast a nuclear winter – this is potent stuff!!!
In fact, I’ll put a picture of it up. This jar has already served out 6 portions and I reckon there’s at least 3 or 4 left in there.
The original recipe I took for this sauce is from a lady called Sharon Moh. One day she went to Wagamama, had the chilli chicken ramen and thought she could improve on it (now that’s brave). The full recipe for both this sauce and her complete chilli chicken ramen can be found on her website
This is actually a good example of how prepared I am to change recipes. Lets face it, if we had every ingredient for every recipe we ever wanted to cook we’d need huge pantries and that just isn’t feasible so be prepared to play around a bit. Sharon prefers her version to the Wagamama version, I prefer my version of her version to the Wagamama version and I love the Wagamama version…
- 1 tbsp Korean Chilli Paste
- 2 tbsp Hot Chilli Sauce
- 1 tsp Fish Sauce
- 1 tsp Sugar
Method of Preparation:
- Mix all of the above ingredients together
It really is that simple. I multiplied everything up by 4 which gave me just over 200ml in total.
As I said earlier, I didn’t have all those ingredients in my cupboard so I improvised, here’s what I used instead.
- 4 tbsp Thai Red Curry Paste (Tesco)
- 8 tbsp Hot Pepper Sauce (Encona)
- 4 tsp Fish Sauce (Tesco)
- 4 tsp Palm Sugar (Por Kwan)
The result was a deliciously fiery sauce with distinct Asian flavours, I’d be very interested to hear about your versions too.