This is a versatile dip that can be served with BBQ beef, pork or chicken. It’s easy to make and can be kept for a week or more in the fridge.
1/4 cup of fish sauce
2 tablespoons sugar
2 tablespoons tamarind concentrate
juice of 1 to 2 limes
1 and 1/2 tablespoon of the best quality Thai chilli flakes
1 tablespoon chopped fresh Thai chillies
1 spring onion, chopped
1 tablespoon sliced fresh shallots
1 teaspoon ground roast rice (you can make it or buy it ready-made)
a few sprigs of coriander, chopped
1. Mix the fish sauce, sugar and tamarind in a small saucepan. Heat, stirring all the time, until the sugar has dissolved.
2. Take off the heat and allow to cool.
3. Mix in the chilli flakes, fresh chillies, chopped spring onion, sliced shallots, coriander, and ground roast rice.
4. Add the juice of one lime. Taste it. It will be intense! Is it too salty? If so, add more lime juice. Taste again. Adjust if necessary.