A basic Thai dipping sauce for fried egg rolls, lettuce wraps with vermecilli noodles, tod mun (fried fish cake), fried chicken wings, and Thai golden triangles (Thai samosa made with potatoes and curry spices).
|½||cup palm sugar (substitute with brown sugar)|
|2||cloves garlic (finely minced)|
|¼||tsp. grated ginger|
|2||Tbsp. fish sauce|
|3||Tbsp. lime juice|
|2||Thai chili peppers (minced)||½||large carrot (shredded – about ¼ cup)|
|¼||cup unsalted, roasted peanuts (coarsely grounded or chopped)|
1. water, palm sugar, garlic, lime juice
In a small pot, on high heat bring water to a boil. Then turn heat down to simmer. Add palm sugar. Stir until fully dissolved. Add garlic and lime juice. Simmer for 5 mins.
2. fish sauce, ginger, Thai chili peppers
Turn heat off. Add fish sauce and ginger. Taste the sauce for a balance of sweet, sour, and salty flavors. Add more fish sauce if too bland, more sugar if too tart, etc. Then add Thai chili peppers. Put in a bowl and set aside to cool.
3. carrots, roasted peanuts
After the sauce has cooled, add the shredded carrots. Only right before serving, add the roasted peanuts so that the peanuts are nice and crunchy. If you are making this sauce in advance, place the sauce in a glass or plastic airtight container. I like to use recycle glass jars from items that I have purchased. Like my glass pickle and cherry pepper jars for sauces because plastic containers tend to harbor the fumes of old food too well.