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Flying Goose Sriracha – Super Hot 200ml
Description
Super Hot Flying Goose Sriracha is not for the faint hearted! Thailand’s favourite Flying Goose Sriracha chilli sauce has added even more chillies for a fiery mouth-tingling experience. The super hot sauce is made from sun-dried chillies and is named after the coastal Thai city, Si Racha.
Sriracha chilli sauce is most commonly paired with seafood dishes, but is also great on a Vietnamese pork bahn mi, Chinese steamed bun, or with a fried egg and avocado breakfast. Stir Super Hot Flying Goose Sriracha chilli sauce through a little mayonnaise to serve with crab or prawns. Even add to a bloody mary, for a fiery little pick-me-up!
Ingredients: Chilli (70%), sugar, salt, water, acidity regulators: E260, E330; flavour enhancer E261, stabilizer E415, preservative E202
Quick Comparison
| Settings | Flying Goose Sriracha - Super Hot 200ml remove | Mae Sri Thai Red Curry Paste remove | Crispy Fried Garlic remove | Pad Thai Stir Fry Sauce remove | Prik Chee Fah Chilli 40g remove | Prik Chee Fah Chilli 40g - Short Dated remove |
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| Price | 3.13€ | 4.94€ | 3.69€ | 2.50€ | 3.50€ | 1.19€ |
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| Content | Super Hot Flying Goose Sriracha is not for the faint hearted! Thailand's favourite Flying Goose Sriracha chilli sauce has added even more chillies for a fiery mouth-tingling experience. The super hot sauce is made from sun-dried chillies and is named after the coastal Thai city, Si Racha. Sriracha chilli sauce is most commonly paired with seafood dishes, but is also great on a Vietnamese pork bahn mi, Chinese steamed bun, or with a fried egg and avocado breakfast. Stir Super Hot Flying Goose Sriracha chilli sauce through a little mayonnaise to serve with crab or prawns. Even add to a bloody mary, for a fiery little pick-me-up! Ingredients: Chilli (70%), sugar, salt, water, acidity regulators: E260, E330; flavour enhancer E261, stabilizer E415, preservative E202 | Red curry paste is a versatile blend of red chillies, Thai lemongrass, galangal, kaffir lime and spices. Red curry paste brings a distinct, mildly spicy flavour and ruddy hue to curries and stir fries. Mix this red curry paste with coconut milk and add to stir-fried chicken or duck. Ingredients: Dried red chillies 35%, garlic 25%, shallot 20%, salt 7%, lemongrass 6%, sugar 3%, kaffir lime 2%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon) | Crispy fried garlic introduces texture to a dish, as well as distinctive garlic flavours. With texture being such an important aspect of Chinese cooking, crispy fried garlic makes a great garnish – on top of a bowl of noodles, stirred into rice, or even a pinch on top of a pan-fried fillet of fish. The crispy fried garlic pieces make a great garnish for South East Asian congee, or savoury porridge. Also try mixing some of the crispy fried garlic into a panko breadcrumb coating or add extra flavour and texture to a schnitzel or tonkatsu crust. The pot of crispy fried garlic is kept air-tight with a ring-pull seal. Once opened, use the air-tight lid to keep the garlic fragments light and crispy. Ingredients: Garlic, vegetable oil, corn starch | Pad Thai stir-fry sauce is a staple of Thai cooking. The famous fried noodle dish is thought to have been introduced to the city of Ayuthaya by Vietnamese merchants and subsequently adapted to the Thai palate. This Pad Thai sauce is entirely natural and preservative free. Simply add to stir-fried rice noodles, bean sprouts, prawns and egg and serve with chopped peanuts and a squeeze of lime. A suggested recipe is included. Ingredients: Sugar, tamarind juice, shallot, garlic, salt, tomato paste, distilled vinegar, soybean oil, chilli powder | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. Best before 31st March 2018 |
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