Serves: 5
Total Calories: 70
1. Heat the oil in a wok or large, heavy skillet over high heat. Add the garlic, shallots, ginger, and chiles and sauté until fragrant but not brown, about 30 seconds, stirring constantly.
2. Stir in the Tamarind Water, 1/4 cup fish sauce, and 2 tablespoons sugar and bring to a boil over medium heat. Reduce the heat to medium-low and simmer gently, uncovered, until thickened and the flavors are well blended, about 5 minutes. Remove from the heat and taste for seasoning, adding fish sauce or sugar as necessary the sauce should be highly seasoned. Stir in the cilantro (if using), then transfer the sauce to bowls and let cool to room temperature. Serve immediately.
Makes about 1 cup
This Tamarind Dipping Sauce recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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