Tamarind Dipping Sauce
This sauce relies on the balance between the intense acidity of tamarind pulp and the rounding sweetness of palm sugar. You simmer these with aromatics until the mixture thickens into a glossy, pourable glaze that clings to grilled meats or fried fish.
Watch the sugar closely
Palm sugar burns quickly once it melts; keep the heat low and stir constantly until the sauce coats the back of a metal spoon.
- small stainless steel saucepan
- mesh strainer
- silicone spatula
- small bowl
What goes in.
- 1/2 cuptamarind pulp, seedless
- 3/4 cupwarm water
- 1/2 cuppalm sugar, finely chopped
- 2 tbspfish sauce
- 1 tspdried chili flakes
- 1 tbspshallots, minced
Breaking down the pulp
Soak the pulp in warm water and press it through a mesh strainer using the back of a spoon to extract a thick, smooth concentrate without any fibrous strands.
The method.
Extract the pulp
Place the tamarind pulp in a small bowl with warm water. Let it sit for 5 minutes, then mash it with a fork. Push the mixture through a fine-mesh strainer into your saucepan, discarding the tough fibers remaining in the sieve.
Dissolve the sugar
Add the palm sugar to the tamarind liquid in the pan over low heat. Stir steadily until the sugar has completely dissolved and the liquid begins to turn a deep, dark brown.
Season and simmer
Stir in the fish sauce and chili flakes. Let the sauce simmer gently for 5 minutes. It should reduce enough to coat the back of your spoon.
Final fold
Remove from heat and stir in the minced shallots. Let the sauce cool to room temperature before serving so the shallot flavor integrates without losing its crisp bite.
Other turns to take.
Herb-Forward
Add two tablespoons of finely chopped cilantro or Thai basil just before serving for a fresher finish.
Garlic-Heavy
Sauté one teaspoon of finely minced garlic in a drop of oil before adding the tamarind liquid to build a deeper aromatic base.
When it doesn't go to plan.
If your palm sugar is a hard block, use a heavy knife to shave it thin so it melts at the same rate as the liquid.
Store in a glass jar in the refrigerator; it will thicken further as it cools.
Adjust the saltiness by adding the fish sauce one teaspoon at a time after the initial simmer.
The ones that keep coming up.
Can I use tamarind concentrate from a jar?
Yes, but it is much more potent than pulp. Start with two tablespoons of concentrate and adjust with more water if it becomes too thick or acidic.
Why is my sauce grainy?
This usually happens if the palm sugar wasn't fully dissolved or if the tamarind pulp fibers weren't strained well enough.
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