Thai Dried Chilli Dipping Sauce (Jaew) Recipe by Kris Yenbamroong
- 1/4 cup Thai glutinous rice
- 1/2 cup fish sauce
- 1/2 cup lime juice (1/2 cup juice is from about 1 lime)
- 2 tablespoons sugar
- 2 tablespoons roasted chile powder
- 2 tablespoons shallots (minced)
- 2 tablespoons cilantro (finely chopped, with stems)
- 1 tablespoon lightly toasted sesame seeds (optional)
- Make the roasted rice powder
Place the glutinous rice to a wok or sizable pan set over low heat. Cook the rice, stirring frequently, until it is golden and has a nutty scent.
After allowing to cool, grind the toasted rice in a spice grinder until it resembles granulated sugar. For up to two weeks, keep in a mason jar in a cool, dry location - Make the sauce
Combine the fish sauce, lime juice, sugar, and roasted chile powder in a small bowl. Stirring vigorously. Add extra chile powder if the mixture does not appear opaque and menacing. If necessary, adjust the seasoning to taste so that the mixture has a salty, sour, and spicy flavor.
Before serving with your preferred straightforward pork meal, add the sesame seeds if wanted, and then the minced shallot, 1 tablespoon roasted rice powder, and cilantro (in that order)
- Red dried chiles are always used to make jaew.
- This recipe serves about 2 cups.
- Try this classic Thai dipping sauce with pork, beef, chicken