Tangy, sour, hot and sweet all at once, this dipping sauce is an ideal companion for grilled Thai-style shrimp, fried spring rolls or crab Rangoon. Adjust the heat and sugar to accommodate your preference.
Prep time: 0 min
Cook time: 10 min
Total time: 10 min

Ingredients
Makes 2-1/4 cups
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2 Cups Water
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2 Tablespoons Tamarind Paste
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1/4 Cup White Sugar
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3 Cloves Garlic, minced
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1 1/2 Tablespoons Chile-Garlic Sauce
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1 Teaspoon Soy Sauce
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1/4 Cup Fish Sauce
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2 Teaspoons Corn Starch
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1 Scallion, minced
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1 Teaspoon Fresh Cilantro, minced
Directions
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Bring water, Tamarind Paste, sugar and garlic to a boil in small saucepan over high heat, whisking to combine. When sugar is dissolved, reduce heat to medium.
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Whisk together chile-garlic sauce, soy sauce, cornstarch and fish sauce in small bowl. Whisk sauce mixture into tamarind mixture. Simmer for another minute, stirring often, until thickened to sauce-like consistency.
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Remove from heat and let cool. Garnish with scallion and cilantro.
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Store in refrigerator for up to a week.