Thai Dipping Sauce

This entry is filed under Asian Recipes, Sauce Recipes.


A versatile dipping sauce with a clean and refreshing taste that’s suited to all kinds of snacks, including spring rolls, satay sticks and aromatic prawn cakes.

Makes: 125ml
Shelf Life: 1 week in fridge

3 tbsp rice vinegar
1 tbsp lime juice
2 tbsp fish sauce
2 tbsp caster sugar
1 small Asian shallot
1 red bird eye chilli
1 green eye chilli
1 fat garlic clove
2cm piece cucumber

Here’s What You Do:
Pour the sugar into a small bowl and squeeze over the lime juice followed by the vinegar and fish sauce then leave to dissolve.

Slice the chillies thinly and add to the bowl.
Next, finely mince the garlic and shallot and tip them into the bowl.
Deseed the cucumber and cut into small dice then stir into the bowl.

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6 Responses to “Thai Dipping Sauce”

  1. Uma says:

    Thank You!

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  4. Uma says:

    Thanks Dean!

  5. Dean Quanne says:

    i had my doubts about 2 chillies but my god it worked congrats on the recipe ill be following your web page from now on
    regards Dean

  6. Natasha says:

    Had doubts, but turned out milder than expected and very refreshing to go with the pork spring rolls.

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