Tamarind-Ginger Dipping Sauce
- 1 tablespoon canola or other neutral oil
- 2 tablespoons peeled and minced fresh ginger
- 1 large clove garlic, finely minced
- 6 tablespoons Tamarind Liquid (page 319)
- 2/3 cup water
- 3 to 4 tablespoons sugar
- 4 to 5 tablespoons fish sauce
- 2 or 3 Thai or serrano chiles, thinly sliced (optional)
- In a small saucepan, heat the oil over medium heat.
- Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds.
- Whisk in the tamarind liquid and water.
- When the mixture comes to a boil, remove from the heat.
- Whisk in the sugar and fish sauce, starting out with the smaller amounts.
- Taste and add additional sugar or fish sauce to create a tart, spicy, sweet, savory sauce.
- Set aside, uncovered, to cool to room temperature and to let the flavors bloom.
- Before serving, taste again and adjust the flavor balance a final time.
- Transfer to a serving bowl or divide the sauce among individual dipping sauce bowls.
- If all the diners like chile heat, add the chile slices to the bowl(s).
- If not, serve the chile slices on the side for diners to add as desired.
neutral oil, fresh ginger, clove garlic, tamarind liquid, water, sugar, fish sauce, serrano chiles
Taken from www.epicurious.com/recipes/food/views/tamarind-ginger-dipping-sauce-383013 (may not work)