Made by Véronique
Published at 2020-01-29, this recipe is for 8 persons and takes 25 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-10-09
Peel and finely slice or grate the garlic cloves. Finely chop the chillies; if you want a sweeter/mild chilli sauce, you can remove the seeds.
Peel the ginger and cut or grate it as finely as possible, and squeeze the juice from the lemon. Make a paste of cornflour with a few tablespoons of water and stir with a fork until smooth.
Add the garlic, chillies, ginger, sugar, soy sauce, lemon juice and a pinch of salt to a small saucepan. Heat this over a medium-high heat for a few minutes.
Add the cornflour paste and stir until smooth. Simmer over a low heat for around 2 minutes. You will notice that the cornflour will thicken the sauce; don't let it cook for too long. Turn off the heat; the sauce will thicken more as it cools down.
You can keep the chilli sauce for longer if you store it in a sterilised bottle. You can sterilise one yourself by boiling it in water for a few minutes.
Add the chilli sauce to the bottle while still as hot as possible, then let the sauce cool completely. Stored in the fridge, the sauce will keep for a long time. It's delicious with homemade spring rolls, among many other dishes. Enjoy!
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