This is our take on the popular chilli condiment. It is great as a dipping sauce for potato or Spam fries, a prawn cocktail, or mixed with crabmeat and seafood for a delicious sandwich. You can even slather it on a burger for an extra kick. In this recipe, we use our signature Cilicuka that features a uniquely Singaporean twist.
INGREDIENTS:
- 240 ml Mayonnaise. Ideally make your own, or we recommend the one by Marks & Spencer, gourmet European brands from Huber’s Butchery, or Kraft and Hellmann’s
- 120 ml (Cilicuka Original or Very Hot).
- 1 medium lime/calamansi. Zest with a Microplane Citrus Zester, then squeeze the juice out of the lime.
METHOD:
- In a serving bowl, add all the ingredients. Mix well and taste.
- Adjust the seasoning then serve!
Chef's Tips:
- This recipe is not an exact science, so feel free to add more mayonnaise to make it more creamy or less spicy, more Cilicuka to make it more spicy, or more lime juice to make it more citrusy and acidic.
