Thai Sweet & Sour Sauce, 'Nam Jim Priao Wan'
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This is a simple, Thai-style, sweet and sour sauce. Note that it isn't pink! The sauce is spicy and has complex flavors.
About 10 fresh Thai chile peppers
Roast the garlic in a dry wok over medium heat for about 5 minutes, being careful not to burn it, and set aside. Do the same with shallot, then green chiles.
Roughly pound these three ingredients together in a mortar and pestle, but don't pound it so much that it becomes a paste. Remove this from the mortar and set aside.
Place lime juice, tamarind, fish sauce and salt in a bowl, then add palm sugar and mix well to dissolve. Add the garlic/chile/shallot mixture and combine. Top with sliced red chile peppers and serve with any type of grilled meat. Enjoy!
Serving & Storage
Will keep for 2-3 weeks in a refrigerator.
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Serve and Enjoy! Ingredients ready Garlic on dry wok Shallots on dry wok Thai chiles on dry wok Pound, but don't over do it Palm sugar into sauce
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