Devilishly good chilli sauce for dipping, dressing or just generally spicing up.
Originally conceived and created to be the perfect accompaniment to Thai Crab Cakes this is a devilishly good chilli and ginger sauce – great for dipping, dressing or dowsing fishcakes, crab cakes, stirring into mashed spud, or spicing up any pasta dish. Also wonderful sloshed over new potatoes…
Ingredients: Extra Virgin Olive Oil 44%, White Grape Vinegar (SULPHITES), Water, SOY Sauce (Water, SOY Beans, Salt, Sugar, WHEAT Flour), Sugar, Harissa (Dried Chilli 46%, Extra Virgin Olive Oil, Garlic Puree, Coriander, Cumin, Salt) 4%, Dijon MUSTARD (Water, MUSTARD Seeds, Vinegar, Salt, Preservative: Sodium BISULPHITE), Ginger Puree 3%, Garlic Puree, Tomato Puree, Lemongrass Arome
From our resident Chef, Brett Sutton of famed gastropub The White Post
"Our take on an oriental dressing, zingy chilli, leaving that fuzzy numbing feeling with a long length of flavour that is just so diverse.
"Beef stir fry, sautéed tiger prawns, chicken or vegetarian dishes then, on top of all this, just as a dipping sauce with tempura or mini spring rolls. With udon noodles with chilli & ginger marinated salmon, this really teams up in many ways."
Plastic Bottle (45g)
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