This is my recipe for Thai Style Dipping Sauce. It is a much more liquid sauce, unlike the Sweet Chilli Dipping Sauce. It also isn’t red like the shop bought stuff.
It makes a fantastic marinade for meat or fish, works brilliantly in stir fry or my favourite thing to do with it, is to pour some into a bowl and just eat it by dipping crusty bread into it.
This recipe makes about 500ml and if you put it in a sealed jar it will keep in the fridge for about 2 weeks – if it lasts that long, mine is usually gone in a few days.
Ingredients500ml water 2 Red Chillies chopped – with or without seeds, depending on your love of heat 2 Green Chillies Chopped – again seeds in our out it’s up to you 100ml Mirin 50ml Rice wine vinegar 150 – 200grams Caster Sugar – how much is up to you, I prefer mine less sweet and usually only add 150grams, you can add more than 200 grams if you wish. The traditional recipe asks for 500 grams, but I find that way too sweet. The Juice and zest of a lime 1 tsp Fish Sauce – stinks, but is essential 6 Spring onions Handful of fresh coriander
Add your water and chopped chillies to a pan and bring to the boil
Add the sugar and turn down the heat, stir until the sugar has dissolved
Add the Mirin, Rice Wine Vinegar, Fish Sauce and Lime Juice & Zest
Let it all simmer for about 15-20 mins, stirring occasionally
Lift it off the heat and let it cool
Finely slice your Spring Onions and coriander and add them to the cooled liquid.
Stir it up and pour the liquid into a suitable jar and put it in the fridge until you are ready to use.
If you try this and like it, you will find that you make it often and use it for lots more than just dipping. A few spoonfuls into a stir fry or used as a marinade can really bring food to life.
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