Updated: Monday, 07 Jan 2013, 8:08 AM CST
Published : Wednesday, 22 Jun 2011, 7:33 AM CDT
Recipe from The American Club.
For the Sweet Chili Sauce:
Put the first six ingredients of the chili sauce in a food processor and purée to a coarse paste. Put the sugar in a saucepan with 4 tablespoons of water and place on a moderate heat, stirring well until the sugar dissolves. When it has, remove the spoon and turn the heat up to full. Boil for 5-8 minutes and do not stir until it has turned a dark caramel color (but don’t allow it to burn). Now stir in the paste, bring the sauce back to the boil and add the last three ingredients. Return to the boil and simmer for 1 minute. Leave it to cool before eating.
Lightly oil the pan with sesame oil and season, then sear each side on a char-grill or skillet for 90 seconds. Place them on a bed of watercress, put a dollop of crème fraîche on top and drizzle generously with sweet chili sauce.
Makes 4 servings.