Thai Dipping Sauce

Name: Thai Dipping Sauce
Yield: Makes 300 ml
Cuisine: Thai
Ingredients: 1 tablespoon nam pla (Thai fish sauce); 1 tablespoon nam pla (Thai fish sauce); 1 small red chilli, finely sliced; 1.5 cm piece of fresh ginger, peeled and finely chopped (optional); 100 g cucumber, finely diced; 2 tablespoons chopped roasted peanuts; 4 tablespoons distilled white vinegar; 120 g sugar; 120 ml water

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

I could devour this delicate sweet-and-sour sauce by the gallon. Traditionally served with Thai appetisers such as satays, spring rolls and spicy fish cakes.

Ingredients

4 tablespoons distilled white vinegar
120 g sugar
120 ml

Asia
Thailand
Sauce
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Put the vinegar, sugar, water, nam pia, chilli and ginger, if using, in a pan and bring to the boil.
Simmer, uncovered, for 5 minutes or until slightly thickened.
Stir in the cucumber and peanuts and serve at room temperature.