I think the problem with this resipe is in the term "chili sauce." If you make it with the cousin of cocktail sauce as people have been, I imagine it would be terrible. However, if you use more of a chili PASTE or a SAUCE MADE ONLY OF CHILIS, you get a very different result, spicy and delicious. I used a Vietnamese chili and garlic paste/sauce, and it was excellent. NOTE: DECREASE THE AMOUNT OF CHILI PASTE IF YOU WANT TO EAT IT!! A couple of tablespoons is plenty, even for us fire-mouthed southerners.

Reviewed On: Jan. 26, 2005