A savory Thai dipping sauce that can accompany spring rolls, top rice and noodle dishes, or even be used to add a burst of flavor to your favorite meat and vegetable.
A savory Thai dipping sauce that can accompany spring rolls, top rice and noodle dishes, or even be used to add a burst of flavor to your favorite meat and vegetable.
Ingredients
0.5 OZ / 10 G fish sauce
4.5 OZ / 125 G rice wine vinegar
8 OZ / 220 G water
3.5 OZ / 100 G sugar
3.5 OZ / 100 G brown sugar
3 EA garlic cloves
0.5 OZ / 15 G ginger
2 OZ / 50 G Thai chili
2 TSP salt
0.5 OZ / 10 G corn flour
Directions
Peel garlic, ginger, trim the chili and add to the mixing bowl.
Add a pinch of salt and blend for 1minute / speed 9.
Transfer to another bowl.
Add water, brown sugar, vinegar to the mixing bowl and cook for 12 minutes / 250°F|120°C / speed 1.
Add garlic, ginger, chili mix, corn flour and cook for 45 minutes / 212°F|100°C / speed 1.
Remove the measuring cup and place the simmering basket on top of the lid while cooking until thick and reduced.
Pour sauce into sterilized jars or bottles and seal while hot.
Enjoy your meal!
Recipe Note
TIP:
Cool and store in the fridge for up to three months.
