Sweet and Sour Tamarind Sauce
"Used to dip samosas, egg rolls, fish, etc."
- Ready In:
- 7mins
- Ingredients:
- 7
- Serves:
-
5
ingredients
- 3 teaspoons fish sauce
- 1⁄3 cup palm sugar (in a pinch use brown sugar)
- 2 shallots, thinly sliced
- 2 tablespoons tamarind paste
- 1 teaspoon vegetable oil
- 2 tablespoons water
- 4 dried whole chilies
directions
- In a sauce pan, heat oil on low heat. Fry the shallots until golden brown. Remove and set aside.
- Add the whole chilis and stir frequent as the chilis will cook very fast. They will turn darker when they are done. Remove the chilis and set aside.
- Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Remove and serve in a small bowl. The sauce will get thicker as it cools.
- Sprinkle the fried shallot and chili on top. If you prefer it hotter, break up the chilis into small pieces and sprinkle on top the sauce.
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Reviews
-
GA, you should write a cookbook! And can I get my copy autographed? This recipe was stellar (as are all of yours)! I literally licked the serving spoon when the meal was over. Really interesting and intense - but balanced - flavors. I have a jar of tamarind paste and am looking for recipes to use it with and am so glad I made yours. I served the sauce with baked pollock, basmati rice and Moroccan carrots. Delish!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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