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A Thai dipping sauce that is perfectly balanced by sweet, sour, and spicy. This sauce is a match made in heaven for any grilled meats.
Add everything to a small mixing bowl, and with the back of a fork, mix everything together, ensuring that the palm sugar thins out.
Add the sauce into a small serving dish and serve alongside any grilled meat. This stuff is addicting. I was actually eating it by the spoon, and I’m not kidding about that. I probably used about 5 different spoons as it was hard to hold back. When paired with the grilled beef, well, you are just going to fall in love. Hope you enjoy!
Note: Typically, you use tamarind pulp for this recipe. However, I was out and decided to use pomegranate syrup, as it yields the same texture and sourness to the dish. It was just as awesome!
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