Toasted caramel dipping sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Dipping and dunking material for wilted veg, fried slices of aubergine and/or sticky rice. The Malee restaurant, on the outskirts of Luang Prabang, serves it with a platter of floppy greens and stems of wilted sprouting broccoli - almost like home.


  • 4 fat cloves garlic, chopped
  • 4 mild red chillies, deseeded and chopped
  • 1 tsp salt
  • 2 tbsp fish sauce
  • 2 tbsp caster sugar
  • 1 tbsp fried garlic oil (fry 2 chopped garlic cloves in 2 tbsp vegetable oil until nut-brown)
  • 2-3 tbsp lime juice
  • 2 tsp toasted sesame seeds


Pound the garlic and the chillies with the salt to make a paste, then add 1 tbsp water and the fish sauce and mix together. Put the caster sugar into a small saucepan, then melt on a gentle heat until it caramelizes. Allow to cool a little, then stir in the paste and the garlic oil, and boil up again. Stir in the lime juice and leave to cool, then sprinkle with toasted sesame seeds.