Cooked - Nam Jim Jeaw - Thai Dipping Sauce For Roasted And Grilled Meats

1 Tbsp uncooked white rice

1 Tbsp finely chopped palm sugar or light brown sugar

1 Tbsp lime juice (or use 2 tsp tamarind paste and 2 tsp lime juice for a thicker sauce)

1 Tbsp fish sauce

1 heaping Tbsp thinly julienned shallots

¼ tsp roasted chili flakes, or whatever spicy chili powder you (see note)

Chopped cilantro or mint, or another fresh herb, optional

In a dry saute pan, add the rice and cook over medium high heat, stirring constantly until the rice has a deep brown colour. Remove from heat and grind into a powder in a mortar and pestle or using a coffee grinder.
Using a mortar and pestle, add the palm sugar and pound to break up any lumps into a powder. Add fish sauce and lime juice, and swirl to dissolve the sugar. Stir in shallots and chili flakes.
When ready to serve, stir in toasted rice powder and fresh herbs.

Course🧅Condiment

Diets🌾Gluten-free🥩Carnivore...

Category🥫Sauce

Cuisine🇹🇭Thai

Occasions🍗Barbecue📆Everyday🎊Party

Season🔁Year-round

DifficultyVery Easy ⏰ 10m