Thai Dipping Sauce - Nam Jim Jaew

Sastojci

1 tbsp tamarind puree (Note 1)

2 tbsp fish sauce

2 tbsp lime juice (sub 1 1/2 tbsp rice vinegar)

2 tbsp brown sugar or palm sugar (shaved)

1 tbsp hot water

1 tsp garlic (, very finely minced with a knife)

1 1/2 tbsp green onion (, very finely minced with a knife)

1 tbsp eschalots (, very finely minced with a knife (Note 2)

1/2 - 2 tsp red Birds Eye chilli or Thai chilli (, deseeded, very finely minced with a knife - OPTIONAL (Note 3)

Upute

Mix all the ingredients together until the sugar is dissolved.

Set aside for 30 minutes or longer to let the flavours meld.