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This is my own version of the locals Thai Style chilli dipping sauce served in Phuket. I list the ingredients but really its a sauce made as you go as you need to balance the flavours. The idea is to get a classic Thai style sour/ sweet/ chilli/ salty taste. Make a base like described below but then add a little more of what ever you think it needs to make the flavour sensations balance. This sauce should be very spicy, I call it Thai Numbing Sauce, its better than botox on your lips! This sauce is made in a mortar and pestle, you can make it in a blender but it will not be as good, more of a chopping action than a grinding one so the flavours don't blend as well. |
Thai Chilli Sauce Recipe Ingredients :
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Rough chop your garlic, ginger and chilli. Then place in a mortar and pestle ( or blender ) and grind until smooth |
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Add the Coriander, sesame seeds, and grind it a little more not to much though |
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Add the fish sauce |
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Add the lime juice and stir well Now the fun part! Taste the sauce. Warning it is spicy! When you taste add more of anything you think the sauce is lacking, all the flavours, spicy, sour, sweet, and salty should be even with out one dominating. You can add a little soya sauce here as I often do about 3 tsp is enough. |
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Put the sauce in the fridge for at least 30 minutes before using, helps the flavours mix. But then use within the next 24 hours, after that the flavours have mixed to much and the coriander and scallions are wilted. Once you get the hang of this sauce its really quick to make! I use as a dipping sauce for dumplings mainly. Also great with spring rolls, as a BBQ dip and with anything seafood. |
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