Found this in a Thai cookbook I have....
Sweet Chile Sauce
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: Makes 1/2 Cup of Sauce
Ingredients:
•1/2 cup rice vinegar (or substitute white vinegar)
•1/2 cup + 2 Tbsp. white sugar
•1/4 cup water
•3 Tbsp. fish sauce
•2 Tbsp. sherry (or cooking sherry)
•3 cloves garlic, minced
•1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot sauce)
•1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water
Preparation:
1.Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.
2.Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off. Generally, I find rice vinegar less strong than regular white vinegar).
3.Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).
4.Remove from heat and taste-test. You should taste “sweet” first, followed by sour, then spicy and salty notes. If the sauce isn’t sweet enough, add a little more sugar. If not spicy enough, add more chili.
5.Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls. Also makes an excellent marinade for grilled chicken, fish, or seafood.
When I lived in NZ a local pub served corn fritters (pancakes) topped with avocado, some strips of cooked chicken (not breaded strips) and served it with sweet chili sauce. It was really good and I started making corn fritters at home, but usually just with the chili sauce. It’s a great combination.
This is a basic, simple recipe, but there are also kicked up variations online:
http://allrecipes.com.au/recipe/8594/nz-corn-fritters.aspx