Healthy Tamarind Dipping Sauce
Tamarind water gives a perfectly balanced tart and sweet dipping sauce its attractive deep lemon color and out of the ordinary taste is just amazing. The sauce is delightful with Vidalia onion Fritters and other foods fried foods and chips.
Yield
2 servingsPrep
15 minCook
15 minReady
30 minIngredients
5 ounces tamarind pulp
2 cups plus 2 tablespoons cold water
1 piece (1 inch) fresh ginger, peeled and grated
3 cloves garlic, minced
3 tablespoons sugar, or more to taste
1 tablespoon chili-garlic sauce (sambal oelek)
2 teaspoons Thai fish sauce (nam pla)
1 teaspoon good-quality soy sauce, such as Kikkoman
2 tablespoons cornstarch
Ingredients
5 ounces tamarind pulp
2 cups plus 2 tablespoons cold water
1 piece (1 inch) fresh ginger, peeled and grated
3 cloves garlic, minced
3 tablespoons sugar, or more to taste
1 tablespoon chili-garlic sauce (sambal oelek)
2 teaspoons Thai fish sauce (nam pla)
1 teaspoon good-quality soy sauce, such as Kikkoman
2 tablespoons cornstarch
Directions
Combine the tamarind and 2 cups of the water in a small pan and bring a boil over high temperature. Remove the pan from the heat and keep it until the tamarind has melted and softened, about 15 minutes. Help it along by smashing up the pulp with a scoop.
Strain the tamarind with a sieve, pushing on the pulp to extract as much water as possible. Eliminate the pump and seeds and return the water to the pan. Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce to it and bring to a boil over high temperature. Reduce the heat and keep it to cook for 5 minutes, stirring frequently.
Mix the cornstarch with the remaining 2 tbsps water. When smooth, whisk the mixture into the tamarind sauce, ongoing to whisk until the sauce turns to thickens, about 1 minute. Remove the pan from the heat and let it cool for some time. Before serving, taste it and adjust the seasoning, like including more sugar if necessary inorder to balance the tartness of the tamarind. Store healthy tamarind sauce in an air-tight jar in the fridge for up to weeks.
