Thai Chili Dipping Sauce
My stepmom, Jai, is AMAZING in the kitchen. English isn’t her first language so when I first met her during my junior year of high school we had a difficult time communicating. However, I’ll forever be grateful to her for fostering my interest in cooking. Whenever she made seafood she would make this dipping sauce (called nam jim seafood in Thai) and not only does it come together in minutes it is SO TASTY. It’s the perfect balance of sweet, spicy, salty and sour.
I recently made this dipping sauce to accompany a simple steamed clam and shrimp dinner. However, since my husband had fasted for three days I made a sauce version for him omitting the chili - DON’T DO IT! The chili is essential for making this dipping sauce well balanced otherwise it’s to salty from the fish sauce. If you aren’t a fan of spice try making it with at least half a chili.
NAM JIM SEAFOOD
INGREDIENTS
2 Tbsp sugar
4 Tbsp lime juice
3 Tbsp fish sauce
3 cloves pressed garlic
2-3 birds eye chili peppers, sliced
3- 4 sprigs of cilantro, chopped
DIRECTIONS
Dissolve sugar into lime and lemon juice.
Add pressed garlic and sliced birds eye chili.
Let marinate for 20 minutes
Before serving, sprinkle in cilantro and mix thoroughly
Did you try this dipping sauce?
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xo, Krysten
