Low Carb Thai Chile Sweet and Sour Dipping Sauce -

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Low Carb Thai Chile Sweet and Sour Dipping Sauce

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By Karen Barnaby

Posted July 23rd, 2007

This article is reprinted with permission from The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes, by Karen Barnaby, (2004, Rodale Books)

The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes

Servings:	12
Author Notes:	The fans of this sauce are legion. It turns any plain meat into a Thai New Year celebration and is the very special guest of the Thai BBQ Chicken Bundles (click for recipe). It's traditionally served with chopped roasted peanuts on top. Look for xanthan gum in natural food or bulk stores.
Ingredients:	1 tablespoon (15 ml) each Splenda® and Canadian Sugar Twin OR 1/4 cup (60 ml) Splenda® 1 cup (240 ml) water 1/2 red bell pepper, stem removed but seeds and core left in 1 to 3 fresh Chile peppers 2 garlic cloves, smashed 1 teaspoon (5 ml) sea salt 1/4 cup (60 ml) freshly squeezed lemon juice or lime juice 3 tablespoon (45 ml) fish sauce 1 teaspoon (5 ml) xanthan gum
Instructions:	Makes 1 1/2 Cups (360 ml) In a cup, mix the sweetener and water. Roughly chop the bell pepper and chiles. Place in a food processor or blender and add the garlic, salt, and 1/4 cup (60 ml) of the sweetened water. Blend until smooth. (The pepper seeds will remain whole.) Add the lemon or lime juice, fish sauce, and the remaining 3/4 cup (180 ml) water. Pulse a few times to combine. Sprinkle the xanthan gum evenly over the surface of the liquid and blend until thickened. Cover and refrigerate for up to1 week. Per 2 Tablespoons (30 ml): Effective carbohydrates: 1.6 g; Carbohydrates: 1.8 g; Fiber: 0.2 g; Protein: 0.5 g; Fat: 0 g; Calories: 8