Dipping Sauce is the “main course” of Thai cuisine, it always has different dipping sauces for different food. There are two sauces I really like the most, they are Nam Jim Jaew (the spicy dipping sauce for barbecues and grills) and Nam Jim Talay (Thai style spicy seafood dipping). Let’s jump to the recipe.
- 1 tablespoon fish sauce
- 2 pieces tamarind
- 1 teaspoon palm sugar
- 1 tablespoon grounded chili
- 1 tablespoon roasted rice powder
- 1 tablespoon shredded shallot
- 1 tablespoon chopped spring onion
- Leave tamarinds in the bowl of lukewarm water until melt
- Take only juice and pulp of tamarind and throw away the seeds
- Turn on the stove in low, stir the fish sauce, tamarind juice, and palm sugar until mixed.
- Put the rest of the ingredients in then put in a little bowl.
- Topped the sauce with chopped spring onion