Nonya Secrets Chilli & Ginger Sauce

Nonya Secrets curry pastes and sauces are inspired by the flavours and aromas of the Southeast Asian cuisine that Maureen, Founder and chef absorbed during her childhood in Singapore. Handmade to exclusive family recipes that have been perfected during 30 years of cooking at her 5 restaurants in London and now bottled for use by both the amateur and seasoned home cooks.


Our Chilli & Ginger Sauce, an authentic Singaporean recipe, proudly displays a Great Taste Award 2023 - 'A bright and lively flavour……We tasted the aromatics and sweetness which adds further flavour and heat without dominating'.


Heat level: Mild

Nonya Secrets sauces are made with fresh ingredients without any artificial additives or chemical preservatives and so taste homemade. The sauces are also cooked and seasoned so you can produce a meal in minutes with minimal effort. Simply add your choice of seafood, fish or vegetables to the sauce and wok fry for 5-8 minutes. A spoonful of the sauce can be added to a tray bake to give your raw ingredients depth of flavour. You can also use it as a condiment or salad dressing to create a dish for a barbeque.

UK

Can be kept in the store cupboard until best before date. Once opened consume within 4 weeks.

Chilli and Ginger Prawns


Serves 6


1 jar of Nonya Secrets Chilli and Ginger sauce
1 kg large tiger prawns or white prawns


Using a sharp knife or scissors, make a slit along the top of the prawn shell from just below the head to the tail and remove the intestinal tract. This will allow the sauce to penetrate into the flesh. Rinse under cold water. Heat a wok or saucepan and add the jar of Chilli & Ginger Sauce. Add the prawns and mix in with the sauce to ensure even coating of all the prawns. Cover with a lid and cook on a low heat for 10 minutes. Just before serving break an egg into the sauce and stir through to thicken and add more flavour to the dish. Delicious with steamed jasmine rice or noodles.Garnish with thinly sliced spring onions or a few sprigs of coriander leaves.


Over the years I have created new dishes using my sauces in different ways and my favourite dish for the Chilli & Ginger sauce is Oven Baked Seabass with the Chilli & Ginger sauce.


Ingredients
1 tablespoon Chilli and Ginger Sauce
2 Seabass fillets
2 stalks spring onions cut into 30 cm lengths
1/2 fresh red chilli cut into slices


Preparation
Place the seabass fillets skin side down in a baking tray double lined with foil. Spoon the Chilli & Ginger sauce generously on the fillets and spread so that the fish is covered. Add the spring onions and chilli. Fold the foil to create a pouch and oven bake at 180c for 10 to 12 minutes.


Serves 2
You’ll find a lot more recipes on the website www.nonyasecrets.com or you could put your own twist to some of the more traditional recipes.

Glass Jar

Glass Jar and Paper Head Wrap recyclable

Products made in a BRCGS accredited production kitchen and packaged in a protective atmosphere

Onions, Red Chillies 14%. Sugar, Rapeseed Oil, Spirit Vinegar, Apple, Miso paste (Water, SOYBEAN, (Rice, Salt), Ginger 4%, Tomato Puree, Garlic, CELERY, Salt, Water, Pepper

May Contain Nuts, May Contain Peanuts

Made with Natural Ingredients. Free From Artificial Colours. Free From Artificial Flavours & Preservatives

Nonya Secrets

Nonya Secrets Sauces removes the need for time consuming preparation whilst delivering all the intense, complex flavours that epitomise this culinary style. A straightforward recipe suggestion comes with each jar to produce a sensational fresh tasting meal at home. Now everyone can sample ‘magic in a jar’.

Dine In Sauces Ltd 72 Whellock Road London W4 1DZ

UK

For any queries on our products contact us at this address Dine In Sauces Ltd 72 Whellock Road, London W4 1DZ or call us on 0208 995 7530