A spicy Asian style sauce just right to use for dipping!
| 1 tablespoon oil 1 small onion, peeled and finely chopped 1 clove garlic, peeled and crushed 1 teaspoon finely chopped red chilli 1 tomato, finely chopped 1 tablespoon brown sugar 2 teaspoons finely chopped fresh ginger 2 tablespoons Tamarind paste 410g can Leggo's Tomato Puree |
Heat oil in a small saucepan, add onion and garlic and cook for 1 minute. Stir in chilli, tomato, brown sugar, ginger, Tamarind paste and Leggo's Tomato Puree.
Cover and simmer for 10 minutes. Serve as a dipping sauce.
Serve as a sauce to accompany I&J Light & Crispy Fish Portions or as a dipping sauce for Birds Eye Golden Crunch Wedges.
| Qty per serving | QTY PER 100g | |
|---|---|---|

Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.

A spicy Asian style sauce just right to use for dipping!
1 tablespoon oil
1 small onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 teaspoon finely chopped red chilli
1 tomato, finely chopped
1 tablespoon brown sugar
2 teaspoons finely chopped fresh ginger
2 tablespoons Tamarind paste
410g can Leggo's Tomato Puree
Heat oil in a small saucepan, add onion and garlic and cook for 1 minute. Stir in chilli, tomato, brown sugar, ginger, Tamarind paste and Leggo's Tomato Puree.
Cover and simmer for 10 minutes. Serve as a dipping sauce.
Serve as a sauce to accompany I&J Light & Crispy Fish Portions or as a dipping sauce for Birds Eye Golden Crunch Wedges.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au