Rosa's Thai Doily Graphic Rosa's Thai Doily Graphic

Fresh spring roll dipping sauce

10-12

20 mins

Super Easy


When I lived in Hong Kong, a friend once asked me to help her prepare fresh spring rolls for a party. She made a dipping sauce for them that was so delicious, I had to ask for the recipe. A few years later, when I was back in my home town in Thailand, I decided to tweak her recipe a bit. I added some tamarind, which is a real speciality of my province, and found that its sweet, tangy taste gave my friend’s already delicious sauce the perfect twist.

Print

Thai fresh spring rolls sauce

Ingredients

  • 450ml (3⁄4 pint) tamarind water (made by mixing tamarind paste or concentrate with water, as per the package instructions)

  • 10 tablespoons sugar (any granulated sugar or caster sugar will do)

  • 5 tablespoons palm sugar

  • 5 tablespoons light soy sauce

  • 5 tablespoons sweet soy sauce

  • 3 tablespoons finely chopped pickled garlic 1 teaspoon chilli powder

  • 1 tablespoon salt

  • 50 g (2 oz) roasted peanuts, crushed

Method

  1. Put the tamarind water and sugars into a deep saucepan and heat gently, stirring continuously until the sugars have dissolved. Bring up to a simmer, then stir in the soy sauces, garlic, chilli powder and salt and reduce until the sauce is thick, gloopy and syrupy.
  2. Finally, add the peanuts and stir well.
  3. Store the sauce in an air-tight container in the refrigerator and use within 4 weeks.

Share


Related recipes

  • Christmas at Rosa's

    Join us for a cracking festive feast this season

    Winter winder Thailand Christmas cracker graphic
  • New Season’s Menu

    Checkout the new flavours at Rosa’s Thai

    Overhead shot of pineapple curry in a blue bowl with the Rosa