Tamarind Dipping Sauce


Preparation info
  • Makes About

    1 Cup

    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

Tamarind is the sweet-sour pulp of a tropical seed pod. Its mouth-puckering tartness makes a bold counterpoint to the grilled fare of Southeast Asia. Serve this lively sauce with satés, but don’t stop there. Grilled shrimp, chicken, pork, and even hamburgers shine in its presence.


  • 2 tablespoons peanut oil
  • 2 cloves garlic, minced
  • 2 sha


  1. Heat the peanut oil in a wok or large, heavy skillet over high heat. Add the garlic, shallots, ginger, and chiles and cook until fragrant but not brown, about 30 seconds, stirring constantly.

  2. Stir in the Tamarind Water, fish sauce, and sugar and bring to a boil over medium heat. Reduce the heat to medium-low and let simmer gently, uncovered, until thi