Small Bowl of Thai Cilantro Dipping Sauce

Cilantro Dipping Sauce


Thailand
Makes:
Effort:
Sched:
DoAhead:  		 3/4 cup
**
15 min
Best		 A very flavorful dipping sauce. It can be made without the ground toasted sweet rice for a lighter sauce with not a lot of difference in flavor.

2
1
few
1
1/3
1/4
1
T
T

T
c
c
T
Cilantro
Scallion
Shallot rings
Chili Flakes (1)
Lime Juice
Fish Sauce
Toasted Rice (2)  
Do-Ahead:   -   (15 min)
  1. Toast your SWEET RICE (if using) and grind it to powder (see Note-1).
Make:   -   (15 min)
  1. Chop CILANTRO and SCALLIONS fine (measure after chopping). Slice SHALLOT very thin and chop medium.
  2. Mix All Ingredients
  3. If possible give it a couple of hours to blend flavors. Refrigerated in a small, tightly sealed jar this should last at least a month - discard if moldy.
NOTES:

  1. Chili Flakes:

      I use Korean flake, because that's what's most easily available here in this suburban Koreatown. It gives a satisfying heat but not incindiary - for that grind up dried Thai chilis.

  2. Toasted Sweet Rice:

      This standard Thai ingredient is both a flavoring and thickener - and it's easy to make - See Toasted Rice Powder.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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