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Fresh spring roll dipping sauce

Serves: 10-12

Prep time: 20 minutes

Authentic Thai cuisine

sauces, small bites

Difficulty: 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.


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


  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.

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