Posted By Gecko

Gecko Villa's zingy Thai seafood dipping sauce


This simply prepared seafood dipping sauce makes an excellent, fresh and spicy accompaniment to Thai food dishes such as fried fish, grilled prawns, grilled squid or scallops, or steamed crab. At Gecko Villa, we omit the garlic that is traditionally incorporated into the dipping sauce, as we find doing so evokes a fresher, more purely zingy aroma. When preparing this Thai dipping sauce, your fingers will come into contact with the ingredients, so avoid rubbing your eyes until you have washed your hands!


4 to 6 fresh bird eye chilies, pounded and finely chopped
5 tbsp fish sauce
2 tbsp lime juice
1 tsp palm sugar (optional and to taste; you could substitute brown or white sugar)

1 tsp of finely chopped red onion/ shallots

A good handful of fresh, roughly chopped coriander leaves and finely chopped stems


Roughly chop the chilies, place in a mortar and pound briefly (the idea here is to release the flavours, so you are looking for a bruised/crushed effect, rather than a smooth paste!) Add the remaining ingredients and mix. The fish sauce, lime juice and amount of chilies can be altered to taste. Serve in a small communal bowl or in individual condiment dishes. A variation of the above Thai seafood dipping sauce may be made by adding 1 tablespoon of chopped garlic with the chilies.



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