Thai Dipping Sauce
"This is the traditional Thai dipping sauce used for salad rolls, spring rolls and almost everything else. Keeps indefinitely in the refrigerator."
photo by AmandaInOz
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 1/4 cup
- Serves:
- 6-8
ingredients
- 1 cup sugar
- 1⁄2 cup water
- 1⁄2 cup white vinegar
- 2 tablespoons garlic, finely chopped
- 2 tablespoons fish sauce
- 1 1⁄2 teaspoons Indonesian chili sauce (sambal oelek)
- 2 tablespoons lime juice
- 1⁄4 cup carrot, shredded
directions
- Combine sugar water and vinegar in a small saucepan. Bring to a boil and boil for 5 minutes.
- Reduce heat. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes.
- Remove from heat. Cool and add lime juice and shredded carrot.
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Reviews
-
Great sauce, just the recipe I'd always been looking for. Next time around I'd probably use less sugar, but otherwise I'd keep it exactly as is. Goes well with http://www.recipezaar.com/Thai-Grilled-Chicken-189048 Thanks! -
I would give this a 12 if I could! It's the sauce you love in the restaurants, only better! We made it to eat with salad rolls and it was wonderful. Turns out it was also perfect for some romaine leaves we had last night and some cabbage as an asian slaw...I may just put some on my french fries too!<br/>Truely J.Ko, it is wonderful, thank you so much for posting!<br/>PS -DH put this together so it was made exactly as written! :) -
Yummo! Sadly I had no carrots on hand and I used vegan oyster sauce instead of fish sauce when making this but it was still awesome! I would also cut back the sugar a little next time. -
Excellent sweet dipping sauce! Definitely a keeper that I'll use often. I thought it was going to be too sweet, but after a few hours in the refrigerator, the flavours settled, and it was perfect. Thanks J.Ko! Made for PAC Fall 2007. -
Fantastic recipe, thank you!! This is the best Thai dipping sauce I have ever tried making at home. Before serving, I add a chopped Thai chili pepper and a little chopped cilantro along with the shredded carrot. Much better than the restaurant's.
see 5 more reviews
Tweaks
-
Yummo! Sadly I had no carrots on hand and I used vegan oyster sauce instead of fish sauce when making this but it was still awesome! I would also cut back the sugar a little next time.
RECIPE SUBMITTED BY
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I live in beautiful British Columbia, Canada, (I often refer to it as God's Country) with my husband, Jeff, kids Breagh and Brendan, and our two Standard Poodles; Kazz and Michelle.
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Wondering about my public name? It's a joke between a friend and me ... a twist on J. Lo (singer/actress Jennifer Lopez) - not that I can sing or anything!
I am a nurse by profession but I am currently an at-home Mom. I will be taking my nursing refresher course this winter (January 2008), so I will be combing through the 'Zaar files looking for good make-aheads and crockpot friendly meals.
I don't have a particular favourite cookbook, other than the one I've compiled for myself. I do, however, enjoy looking through cookbooks for inspiration. I've taken many of my favourite recipes and saved them on disc; as I find more good "make agains" I add them to my collection. I have also found many excellent recipes here on 'Zaar. Thank-you, all, for your wonderful contributions!
I enjoy Highland and Irish dancing, learning about new cultures, sewing, gardening, camping and, of course, cooking and baking!
We have hosted young Korean students for the past few years and I have really acquired a taste for Korean cuisine. Most of it is quite spicy-hot, but, like many asian foods, there is a nice balance of other flavours (sweet, sour, salty) happening also. Try it sometime!
As for rating recipes; I follow the 'Zaar guidelines rather than making up my own - it just takes the guesswork out for those reading the reviews.
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