Universal Thai dipping sauce

Name: Universal Thai dipping sauce
Cuisine: Thai
Ingredients: 1 tablespoon Demerara or palm sugar vegetable or groundnut oil, for frying; 1 tablespoon Demerara or palm sugar vegetable or groundnut oil, for frying; 1 tablespoon Demerara or palm sugar vegetable or groundnut oil, for frying; 1 tablespoon Demerara or palm sugar vegetable or groundnut oil, for frying; juice of 2 limes; 3 tablespoons Thai fish sauce (nam pla); 3 tablespoons Thai fish sauce (nam pla); 1 tablespoon shrimp paste; 5–6 dried red and green bird’s eye chillies, very finely chopped; 5–6 dried red and green bird’s eye chillies, very finely chopped; 3–4 garlic cloves, peeled and minced; 2 tablespoons soy sauce

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 tablespoon shrimp paste
3 tablespoons Thai fish sauce (nam pla)
juic

Asia
Thailand
Fish course
Sauce
Pescatarian

Method

Heat a little oil in a wok or heavy-based pan and add the shrimp paste. Fry lightly until the paste starts to give off its aroma.
Put the shrimp paste in a blender or food processor with all the other ingredients and whiz together.
Pour into a small bowl for dipping.