Thai-inspired Spicy Sweet Sauce

Featured Chef Jonathan Cartwright shares his Thai-inspired Spicy Sweet Sauce recipe below, which can be drizzled on his Lobster Spring Rolls. This recipe yields more sauce than you will need for the Lobster Spring Roll. The remaining sauce will keep, covered, in the refrigerator for up to two weeks. It makes a delicious stir-fry sauce for vegetables or a flavorful dipping sauce for cooked shrimp, fried shrimp crackers or crudités. 

Serves: 2 cups

2 cups sugar
¼ cup soy sauce
¼ teaspoon hot pepper flakes (or half a dried hot pepper)
1 garlic clove, minced

1. In a large saucepan with a heavy bottom, combine 2 cups water with the sugar, soy sauce, hot pepper flakes (or dried hot pepper) and garlic. Bring to a boil over high heat.  

2. Reduce the heat to medium high and cook until the sauce is reduced slightly and coats the back of a spoon. Remove the dried hot pepper, if used.

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