Spicy chilli dipping sauce

Spicy chilli dipping sauce

Ingredients

2 garlic cloves

2-3 bird eyes chilli

1 tbsp dry shrimp

3 small shallots (peeled and chopped)

1 tbsp shrimp paste

1 tbsp palm sugar or brown sugar

1 tsp fishsauce

1 lime juice

1 cup cooked rice

To serve with

For my dish I served with crispy fried Tjai mackerel, Cha om Tod (acacia omelette), fresh vegetables

Cha om tod (acacia omelette)

1 cup, finely chopped acacia vegetable or green tip of carrot

3 eggs

1 tsp fishsauce

Pinch ground white pepper

2-3 tbsp vegetable cooking oil

Steps

Pound garlic, chilli, shallots and dry shrimp together.

Once it form to a fine paste add palm sugar and shrimp paste and pound them until all combine.

Add some lime juice, fishsauce (you need to taste you paste first, if it’s salty already no need to add fish sauce in) mix them well and transfer to a dipping sauce bowl.

You can add some cooked rice into the pestle and mortar and mix the leftover sauce in the rice.

To make Cha om tod - add finely chopped acacia or green tips of carrot in a mixing bowl, add eggs and beaten it until all combine. Seasoning with fishsauce and geound white pepper.

On medium heat pan, add vegetable cooking then once the pan is hot add our omelette mixture in, let it cook one side for 5 min then turn over and let the other side cook for another 3-5 minutes. Take them out and cut them into small squares.

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