| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Sauces, Low-fat, Thai |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Tomato sauce |
| 3 |
tb |
Lime juice |
| 2 |
tb |
Light brown sugar |
| 1/4 |
ts |
Chinese chili sauce |
| 1 |
|
Garlic clove,minced |
| 2 |
ts |
Fresh mint leaves,coarsely chopped |
| 1 |
ts |
Lime peel,grated or minced |
| 1 |
tb |
Cornstarch mixed with |
| 1 |
tb |
Cold water |
INSTRUCTIONS
From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang,
1990).
In a small saucepan, combine tomato sauce, lime juice, brown sugar,
chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce
heat to a simmer and cook for 2 minutes. Return sauce to a low boil
and stir in enough of the cornstarch mixture to lightly thicken
sauce. Strain sauce through a sieve placed over a small serving bowl.
Let sauce cool at leat 10 minutes; sauce is best at room temperature.
Serve with chilled shrimp.
Nutritional analysis per serving: 33.1 calories; trace grams total
fat; (0 grams saturated fat); 0.1 grams protein; 3.7 grams
carbohydrates; 0 milligrams cholesterol; 98.1 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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