This flavorful dip from Northern Thailand is excellent for a snack or appetizer when served with a variety of fresh vegetables.
Prep Time: 20 minutes
Cook Time: 02 minutes
Ingredients:
- Serves 4
- 1/2 cup tamarind water (made with 1 tsp. tamarind paste + water)
- 4 tsp. sugar
- 3 cloves garlic
- 1 shallot, sliced
- 2 Tbsp. fish sauce
- juice of 1/2 lime
- 1/2 tsp. dried chilli flakes (more or less depending on your desired spice level)
- 1 dried or frozen kaffir lime leaf
- 1/2 stalk lemongrass, finely sliced (remove tough outer leaves)
- 1 rounded tsp. arrowroot powder mixed with a little water (or substitute corn starch)
- handful of fresh corriander, chopped roughly
Preparation:
- Place all ingredients in a food processor or blender.
- Process well, then taste for salt, spice, and sweetness, adjusting according to your taste. (Add more fish sauce if not salty enough; if too salty, add more tamarind or lime juice.)
- Place in a sauce pan and bring to a boil.
- Reduce heat and add arrowroot powder mixed with water, stirring until the dip thickens. Stir in most of the corriander, leaving a little to sprinkle on top.
- Place in a bowl on a serving platter, and surround with a variety of fresh vegetables for dipping.
- Serve dip warm or at room temperature.
