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Tamarind dipping sauce & vegetables (ma kee yae tote saya)

This sweet and tangy dipping sauce is a flavoursome snack with fresh, crunchy vegetables, but also pairs perfectly with seafood.

 

SERVES 

4 

 

PREPARATION 

15 MIN

 

SKILL LEVEL 

EASY

 

Ingredients 

  • 200 g(⅔ cup) tamarind pulp concentrate

  • 8 garlic cloves, crushed

  • 6 green chillies, seeded, finely chopped

  • 1 tsppalm sugar (see Note), or dark brown sugar

  • 1 tbspfinely chopped coriander leaves

  • sliced vegetables and herbs (such as raw carrots, cucumber, grilled eggplant, mint), to serve

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Instructions

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To make tamarind dipping sauce, place tamarind, garlic, chillies and palm sugar in a bowl, then stir to dissolve sugar. Stir in coriander and season with salt.

Arrange vegetables and herbs on a plate and serve with sauce.

 

 

Photography Alan Benson

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Cook's notes

 

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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