Dipping sauce for seafood

Course Sauce
Cuisine Thailand
Servings 175 ml


  • 6-7 teentjes Knoflook
  • 10 g red and green rawit pepper
  • 3 el Vissaus
  • 2 el Cane sugar palm sugar of light brown caster sugar
  • 20 g Koriander chopped
  • 2 el Limoensap


  • Mash the garlic cloves in a mortar, add the peppers and mash them into small pieces. Add the coriander and mash a smooth mixture. Stir in the fish sauce, sugar, lime juice and 1 tablespoon of water until the sugar has dissolved. It must be sour, salty, and spicy. Serve in a small bowl with grilled or steamed seafood. You can also put the sauce in a sterilized pot up to 1 cm below the rim, turn the lid on and store it in the fridge for up to 2 weeks.
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