If you’re looking for a quick meal that’s packed with sweet, spicy, salty and sour flavours, this recipe is for you. Think chicken sausages tossed in a fragrant blend of shallots, garlic, chillies and coriander before being coated in a punchy Thai-inspired sauce. It’s incredibly delicious (consider this a warning) and comes together in just under 30 minutes! Serve it with hot rice and a crispy sunny-side-up egg for the ultimate comfort meal.
INGREDIENTS (SERVES 4 PAX)
- 2 packets chicken sausages (about 20 frankfurters), sliced diagonally into bite-sized pieces
- 2 tbsp oyster sauce
- 8 tbsp Thai fish sauce
- Juice of 1 lemon
- 5–6 tsp sugar
- 1 handful fresh coriander, finely chopped
- 1 cup cooking oil
To roughly blend:
- 6 shallots, peeled
- 5 cloves garlic
- 5 bird’s eye chillies (or 2-3 fresh red chillies for less spice)
- 1 small bunch fresh coriander
HOW TO MAKE IT
- Roughly blend the shallots, garlic, bird’s eye chillies and coriander until finely chopped but not completely smooth.
- Slice the sausages diagonally into bite-sized pieces and set aside.
- Heat the cooking oil in a wok over medium heat.
- Add the blended aromatics and cook for 8–10 minutes, stirring occasionally, until fragrant and lightly golden.
- Add the oyster sauce, fish sauce, lemon juice and sugar. Stir well until the sugar dissolves.
- Add the sliced sausages and toss until evenly coated in the sauce. Continue cooking for 10 minutes until the sausages are cooked i.e heated through.
- Stir in the chopped fresh coriander for freshness and give everything one final mix.
- Serve immediately with hot rice and a sunny-side-up egg.
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FAQ
1. Can I use beef sausages instead?
Absolutely. Beef, chicken or even cocktail sausages work well in this recipe.
2. Is the dish very spicy?
Using 4–5 bird’s eye chillies gives it a moderate kick. Reduce the chillies or use normal red chillies if you prefer a milder version.
3. Why is there so much sugar?
The sugar balances the saltiness from the fish sauce and the acidity from the lemon juice, which is characteristic of many Thai dishes. Don’t skip it – it’s what brings the flavours together.
4. Can I use other proteins instead of sausages?
Yes! This recipe works beautifully with chicken, beef, prawns, squid or fish. Seafood pairs particularly well with the sweet, spicy and tangy Thai flavours.
5. What can I use instead of fish sauce?
Fish sauce adds a distinct savoury depth that’s characteristic of Thai cooking, but if you don’t have any on hand, you can substitute it with light soy sauce. The flavour will be slightly different, but still delicious.
6. Can I make this ahead of time?
Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
7. What can I serve it with?
Steamed jasmine rice and a sunny-side-up egg are highly recommended. It also pairs well with fresh lettuce, noodles, or a simple Thai-style salad.
8. Can I freeze it?
It’s best enjoyed fresh, but leftovers can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.
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