5 Servings,
Prep Time: 7 Minutes, Total Time: 7 Minutes
- 3 teaspoons fish sauce
- 1/3 cup Palm Sugar
- 2 thinly sliced shallots
- 2 tablespoons tamarind paste
- 1 teaspoon vegetable oil
- 2 tablespoons water
- 4 Dried whole chilis Optional
Tips and Techniques
Substitute brown sugar for palm sugar. Or just use the plain sugar.
You can buy the fried shallots that comes in a small plastic jar or make it yourself.
Method
Slice the shallots thin. In a sauce pan, heat oil in low heat. Fry the shallots until golden brown. Remove and set aside. Add the whole chilis and stir frequent as the chilis will cook very fast. They will turn darker when they are done. Remove the chilis and set aside.
Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Remove and serve in a small bowl. The sauce will get thicker as it cools. Sprinkle the fried shallot and chili on top. If you like it hot, break up the chili into small pieces and sprinkle on top the sauce.
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