pat's Recipe

Thai Sweet Sauce

Category: SAUCES/MARINADES

1/2 oz fresh minced ginger
1/4 oz garlic, minced
1/2 fl oz white wine vinegar
2 fl oz fresh lime juice
12 fl oz sake or white white
4 fl oz heavy cream
12 oz unsalted butter, cold cut in chunks
2 fl oz Thai sweet chili sauce

In a heavy saucepan over medium high heat, combine ginger, garlic, vinegar, lime juise and sake. Reduce to a light syrup (90%). Add cream and reduce to 60% over medium heat, careful not to scorch. Reduce heat to low and gradually whip in the cold butter chunks. Whisk in the chili sauce.

Spread this mixture on a plate; add a spoon of just the bottled Thai sweet chili sauce on top of the sauce mixture and take a knife through to gently make a "design" on the plate before setting the prepared crab cakes.