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Flying Goose Sriracha – Super Hot 455ml
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 455ml remove | Crispy Fried Garlic remove | Crispy Prawn Chilli Sambal remove | Prik Chee Fah Chilli 40g - Short Dated remove | Mae Sri Thai Jungle Curry Paste (Kaeng Par) remove | Prik Chee Fah Chilli 1kg remove |
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| Price | 4.94€ | 3.69€ | 4.94€ | 1.19€ | 4.94€ | 21.88€ |
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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 | 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 | Crispy prawn chilli, or sambal is a classic Malaysian condiment, made from chilli, dried shrimp, shallots, and garlic. The spicy, salty, crunchy, umami-rich, garlickly flavours are addictive, and the condiment will transform any store-cupboard supper. To serve, stir the crispy prawn chilli sambal through fried rice, toss with fried butterflied tiger prawns, spoon over steamed tofu or noodles to bring added crisp texture, or toss just before serving with stir-fried vegetables. And even spoon over a late night dinner of fried egg and baked beans! Ingredients: Cooking oil, chilli (15%), shrimp (12%), shallot, garlic, sugar, flavour enhancer (monosodium glutamate E621), salt | 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 | Mae Sri Thai Jungle Curry Paste, also known as Kaeng Par, is a rich, spicy red curry paste. Remote villages in Northern Thailand often make Kaeng Par without coconut milk in order to keep costs down and this has given rise to the nickname ‘jungle curry.’ Mae Sri Thai Jungle Curry paste is typically prepared with boiling water. Try this jungle curry with chicken, aubergine, squash, chopped carrots and a splash of fish sauce. Garnish with fresh Thai basil leaves and jasmine rice. Ingredients: Garlic, bird chilli, lemongrass, onion, salt, sugar, galangal, citrus leaves, spice. |
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. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style 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.
This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available.
Ingredients: prik chee fah chilli.
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