Wellington's Sweet Chilli Sauce in a tall 700 ml squeeze bottle, for spring rolls, wings, prawn crackers, wraps and quick glazes.
This is the larger Wellington's bottle, a tall clear squeeze bottle with a cream cap, showing a glossy red sauce dotted with chilli flakes. The label has a sunrise over orange hills, Wellington's in brown capitals, and Sweet Chilli Sauce on a red banner, with a glass dish of sauce and two red chillies underneath and the French and Portuguese names along the bottom. A small neck label reads Wellington Valley, the heart of goodness. As general background, sweet chili sauce is known in Thailand as nam chim kai, meaning dipping sauce for chicken, and it is a popular dip for spring rolls, prawn toast and chicken wings. The 700 ml size typically suits a cafe or takeaway that goes through a bottle a week. Commonly, kitchens squeeze it beside spring rolls and samosas, toss hot wings in it, and drizzle it into chicken wraps and burgers. It also glazes salmon and halloumi skewers at the end of grilling. The squeeze bottle lets a line cook portion a neat stripe of sauce with one hand, which keeps plating quick at the pass. Chilli flakes stay suspended in the sauce. Wipe the nozzle after service and keep the cap clicked shut.