Nam Jim Jaew (Spicy Thai Dipping Sauce)

• 3 Tablespoons Fish Sauce
• 2 Tablespoons Tamarind Pulp Or Pomegranate Syrup
• 1 Tablespoon Ground Red Chili
• 1/2 Tablespoons Palm Sugar
• 2 teaspoons Toasted Rice Powder
• 2 Tablespoons Spring Onion, Thinly Sliced

1. Add everything to a small mixing bowl, and with the back of a fork, mix everything together, ensuring that the palm sugar thins out.
2. Add the sauce into a small serving dish and serve alongside any grilled meat.
3. This stuff is addicting.
4. I was actually eating it by the spoon, and Im not kidding about that.
5. I probably used about 5 different spoons as it was hard to hold back.
6. When paired with the grilled beef, well, you are just going to fall in love.
7. Hope you enjoy!
8. Note: Typically, you use tamarind pulp for this recipe.
9. However, I was out and decided to use pomegranate syrup, as it yields the same texture and sourness to the dish.
10. It was just as awesome!

fish sauce, tamarind pulp, ground red chili, sugar, rice powder, spring onion

Taken from tastykitchen.com/recipes/appetizers-and-snacks/nam-jim-jaew-spicy-thai-dipping-sauce/ (may not work)