This is my Plum Sriracha Sauce, Its homemade plum sauce with the heat and chilli kick of sriracha. Perfect with slow roast duck or on its own as a dipping sauce.
I don't know about you, but I'm never satisfied with the plum dipping sauce sold in jars in the supermarket. They always taste like unnaturally sweet jam and have a pallid, wimpy colour to them.
For this reason, I decided to make my own plum sauce -with a hot sriracha kick - to go with some slow-cooked duck.
Mmmmm slow-cooked duck.
If the thought of it distracted you too, and you completely forgot about the plum sauce for a second, don't worry, that's coming tomorrow. And let me tell you, it's worth waiting for. The simplest way to make duck ever.
Back to the plum sriracha sauce. This is some rich and spicy stuff. Perfect for marinading meat or dipping spring rolls and wontons into. You'll be licking it off your fingers like with a satisfied smile, happy in the thought you didn't have to put up with the weedy shop-bought version.
Sriracha still isn't very well known in the UK yet. I picked it up in the 'Asian Speciality aisle' at my local supermarket, so if you're in the UK look out for it, or you can buy it from Amazon here. I love the stuff almost as much as my sweet chilli jam. If you can't find it, replace with a fresh chilli or another hot chilli sauce.
If you're making this for kids or people who don't like chillies, you can leave it out. Then just whizz it up the sauce as per the recipe, dish out the non-chilli version and stir some sriracha into the remaining sauce.
Use purple plums - to get the dark, rich colour. Ideally the plums need to be ripe. Use what you have though. If your plums aren't ripe add in a little extra honey. If they're a little too sweet and squishy, add in a couple of extra drops of rice vinegar.
The Plum Sriracha Sauce Recipe:
Plum Sriracha Sauce
- 1 tbsp. vegetable oil
- 1 red onion - peeled and chopped
- 1 thumb-sized piece of ginger - peeled and chopped finely
- 4 cloves garlic - peeled and chopped/crushed
- 600 g ripe plums - de-stoned and cut into small (1 cm pieces) - no need to take the skin off
- 6 tbsp. dark soy sauce
- 4 tbsp. honey
- 1 tbsp. Chinese rice vinegar - if you don't have any you can use white wine vinegar
- 4 tbsp. sriracha
- Heat the oil in a medium sized sauce pan. Add the onion and cook on low-medium for 5 mins - until the onion is soft. Give it a stir every minute or so. Add in the ginger and garlic and cook for a further minute. Add in the rest of the ingredients, turn up the heat and bring to a gentle bubble. Turn the heat back down to medium and allow everything to bubble gently for 20 minutes. Give it a stir every so often.
- After 20 minutes, turn off the heat and blend the mixture in the pan using a hand blender. I like to give it just a few pulses so the sauce still has some texture.
You can allow the sauce to cool and then cover and refrigerate for up to a week.
Reheat in a pan before serving. . Nutritional Information is per cup.