Sweet and Sour Tamarind Sauce
Nam Pla Waan
Ingredients
- 4 Dried whole chili(optional)
- 3 teaspoons fish sauce
- 1/3 cup palm sugar
- 1 shallot, thinly sliced
- 2 tablespoons tamarind
- 1 teaspoon vegetable oil
- 2 tablespoons water
Method
Slice the shallot thin. In a sauce pan, heat oil in low heat. Fry the shallot until golden brown. Remove and set aside. Add the whole chili and stir frequent as the chili will cook very fast. It will turn darker which indicate that it is done. Remove the chili 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.
Tips and Shortcuts
Substitute brown sugar for palm sugar. Or just use the plain sugar.
I buy the pre-fried shallot. It is a lot easier and economical. It comes in a small plastic container with a red cap.
Step by Step
