| 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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