Prep 5 mins
Cook 2 mins
Used to dip samosas, egg rolls, fish, etc.
- 3 teaspoons fish sauce
- 1⁄3 cup palm sugar (in a pinch use brown sugar)
- 2 shallots, thinly sliced
- 2 tablespoons tamarind paste
- 1 teaspoon vegetable oil
- 2 tablespoons water
- 4 dried whole chilies
- In a sauce pan, heat oil on low heat. Fry the shallots until golden brown. Remove and set aside.
- Add the whole chilis and stir frequent as the chilis will cook very fast. They will turn darker when they are done. Remove the chilis and set aside.
- Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Remove and serve in a small bowl. The sauce will get thicker as it cools.
- Sprinkle the fried shallot and chili on top. If you prefer it hotter, break up the chilis into small pieces and sprinkle on top the sauce.
GA, you should write a cookbook! And can I get my copy autographed? This recipe was stellar (as are all of yours)! I literally licked the serving spoon when the meal was over. Really interesting and intense - but balanced - flavors. I have a jar of tamarind paste and am looking for recipes to use it with and am so glad I made yours. I served the sauce with baked pollock, basmati rice and Moroccan carrots. Delish!