Try this Thai Tamarind Dipping Sauce recipe, or contribute your own.
Suggest a better descriptionSource: Milk Street TV
In a medium saucepan over medium, combine the lemon grass, shallot, oil and chili. Cook, stirring, until just beginning to brown, 3 to 5 minutes. Add the tomato paste and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add the water, tamarind and sugar. Bring to a boil, then reduce the heat to medium-low and simmer until the tamarind has softened, about 15 minutes. Off heat, stir in the fish sauce and soy sauce.
Let the mixture cool slightly, then transfer to a blender. Blend until smooth, about 1 minute. Strain the mixture through a fine mesh strainer, pressing on the solids; discard the solids. Stir in the lime juice, then taste and season with pepper. Use immediately or refrigerate for up to 2 weeks.
"Tamarind pulp is sold in blocks and will keep for several weeks in the refrigerator. A blender gave the sauce its smooth consistency."
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Serving Size: 1 (143g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 55 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 705.2mg | 24 % | |
Potassium 238.6mg | 6 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 12.6g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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