Name: Tamarind Dipping Sauce
Yield: Makes About 1 Cup
Cuisine: Thailand
Ingredients: 2 tablespoons peanut oil; 2 cloves garlic, minced; 2 shallots, or 1 small onion, minced; 1 to 2 hot chiles, seeded and minced (for a hotter sauce, leave the seeds in); 1 tablespoon minced peeled fresh ginger; ¾ cup Tamarind Water, or frozen tamarind puree, thawed; ¼ cup Asian fish sauce, or more to taste; 2 tablespoons chopped fresh cilantro (optional); 2 tablespoons sugar, or more to taste

Preparation info

Makes About
1 Cup

Difficulty
Easy

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.

Ingredients

2 tablespoons peanut oil
2 cloves garlic, minced
2 sha

Asia
Thailand
Sauce
South East Asia
Gluten-free
Spicy

Method

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.
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

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Ingredients

Method

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