This sauce packs a punch and dazzles with the rich, smooth crab rangoon poppers. Do not expect a dark, rich caramel. This is an opaque, milky sauce, lovely and incendiary. I like to serve it slightly warmed. [From Andrea: For a savory dimension, add 1 or 2 pinches of salt with the chiles and garlic, if you like.]
Ingredients
¾cup150 g granulated sugar
¼cup60 ml rice vinegar
½cup120 ml water
2small Thai chilesseeded and finely chopped, or 1½ teaspoons crushed red pepper flakes
2garlic clovesfinely chopped
2tablespoonscornstarch
Instructions
Combine the sugar, vinegar, and ¼ cup of the water in a small saucepan over medium-high heat, stir well, and bring to a boil. Cook until the mixture begins to take on some caramel tones, just slightly golden, 4 to 6 minutes. Remove from the heat and stir in the chiles and garlic. Cover and steep for 20 minutes.
In a small bowl, stir together the cornstarch and remaining ¼ cup water until smooth. Add to the caramel sauce and return to medium-high heat. Stir without stopping until the mixture comes to a strong boil. Boil hard, continuing to stir, for exactly 1 minute. The mixture will thicken and turn opaque. Remove the pan from the heat and let the sauce thicken further as it cools slightly. Serve warm-ish.
The sauce can be made ahead and stored in a covered dish or jar in the refrigerator for up to 1 week. Reheat gently.
Notes
Recipe reprinted with permission from Cathy Barrow's When Pies Fly (Grand Central, 2019)