Tamarind sauce

Tamarind sauce

By
From
KOTO
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
2 tablespoons tamarind paste
1/2 teaspoon honey
2 teaspoons soy sauce
2 1/2 tablespoons fish sauce
2 1/2 teaspoons caster sugar
1 tablespoon Fried shallots
2 teaspoons cornflour
3 spring onions, sliced

Method

  1. Put 200 ml water with the remaining ingredients, except the cornflour and spring onions, in a small saucepan. Bring gently to the boil.
  2. Make a runny paste out of the cornflour by adding 1 tablespoon of extra water.
  3. Remove the tamarind mixture from the heat and add the cornflour paste in a steady stream, whisking as you go. Return to the heat and allow the mixture to simmer for 2–3 minutes.
  4. Allow the sauce to cool and serve sprinkled with spring onions.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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