Sriracha - the miracle Chilli sauce
Sriracha (pronounced SIR-rotch-ah) is the generic name for a Thai hot sauce named after the seaside city of Si Racha. It is made into a paste consisting of chili peppers, vinegar, garlic, salt and sugar. However, in its American incarnation (as devised by an enterprising immigrant from Vietnam looking to introduce a sauce as iconic as Heinz ketchup and drawing on a family recipe) it has become a hugely successful condiment. Produced under the name of Huy Fong (the freighter ship David travelled on to America) it bears little resemblance to its Thai namesake nor can it be easily replaced with the ubiquitous Vietnamese-style hot sauces.
Here’s are some fab things I’ve used with this sauce:
- Add to some Japanese mayonnaise and you have fab little dipping sauce
- A richer addition to a Bloody Mary than tabasco
- Perfect for a prawn cocktail
- Goes great with scrambled eggs
- As in the above photos (with creamed carrots and peas)
Or try this NY Times recipe for Rice cracker encrusted tuna with spice citrus sauce
I brought a bottle back from LA (where it is produced), and am not sure where you can get some in the UK. You may need to beg a visitor from the US to bring you a bottle. Or if you are feeling enterprising here are instructions on how to attempt to make a home-made version.
