Tamarind Dipping Sauce

Categories: Sauces, Grilling, Ethnic
Yield: 1 servings

2 tb Peanut oil
2 Cloves garlic; minced
2 Shallots; minced OR
1 sm Onion; minced
1 Hot chili; seeded, minced,
-(up to 2 )
3/4 c Frozen tamarind puree;
-thawed
1/4 c Asian fish sauce; or to
-taste
2 tb Sugar; or to taste
2 tb Fresh cilantro; chopped
-(optional)

Heat the oil in a wok or large, heavy skillet over high heat. Add the
garlic, shallots, ginger, and chilis and saute until fragrant but not
brown, about 30 seconds, stirring constantly.

Stir in the tamarind, fish sauce, and sugar and bring to a boil over medium
heat. Reduce heat to medium low and simmer gently, uncovered, until
thickened and the flavors are well blended, about 5 minutes. Remove from
the heat and taste for seasoning, adding fish sauce or sugar (more) as
necessary; the sauce should be highly seasoned. Stir in the cilantro (if
using) and transfer the sauce to bowls and let come to room temperature.
Serve immediately. Makes about 1 cup.

Busted by JoAnn Pellegrino 8/98 NOTES
: Tamarind is the sweet-sour pulp of a tropical seed pod, and its
mouthpuckering tartness makes a nice counterpoint to the grilled fare of
Southeast Asia. Serve this lively sauce with sate, but don't stop there.
Grilled shrimp, chicken, pork, and even hamburgers shine in its presence.

Recipe by: Barbecue! The Bible/S Raichlen

Posted to KitMailbox Digest by J Pellegrino on Aug
31, 1998,
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