Tangy, sour, hot and sweet all at once, this dipping sauce is an ideal companion for grilled Thai-style shrimp, fried spring rolls or crab Rangoon. Adjust the heat and sugar to accommodate your preference.
Prep time: 0 min
Cook time: 10 min
Total time: 10 min
Makes 2-1/4 cups
Bring water, Tamarind Paste, sugar and garlic to a boil in small saucepan over high heat, whisking to combine. When sugar is dissolved, reduce heat to medium.
Whisk together chile-garlic sauce, soy sauce, cornstarch and fish sauce in small bowl. Whisk sauce mixture into tamarind mixture. Simmer for another minute, stirring often, until thickened to sauce-like consistency.
Remove from heat and let cool. Garnish with scallion and cilantro.
Store in refrigerator for up to a week.