Preparation:
From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang, 1990).
In a small saucepan, combine tomato sauce, lime juice, brown sugar, chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce heat to a simmer and cook for 2 minutes.
Return sauce to a low boil and stir in enough of the cornstarch mixture to lightly thicken sauce.
Strain sauce through a sieve placed over a small serving bowl.
Let sauce cool at least 10 minutes; sauce is best at room temperature. Serve with chilled shrimp. |
