Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
I had this with the grilled skewered cilantro-lime shrimp and while I really enjoyed the shrimp recipe, I was not that impressed with the Tuk Meric dipping sauce. While it might go well with the grilled Cilantro-lime skirt steak recipe, I was not a fan of this dipping sauce with shrimp/seafood. I would suggest the following recipe with the grilled shrimp instead. It is a Thai seafood dipping sauce that goes great with fish and seafood that I discovered from Mark Wiens vlogsite although I have made some slight modifications:
15 cloves garlic and 15 Thai "bird" chilis (which is not the usual Thai chilis you find at most grocers) pounded in a mortar and pestle for 5 minutes until completely pulverized
6 tablespoons lime juice
3 tablespoons water
2 tablespoons fish sauce (Please use "Red Boat" brand or better yet "Blis" which you can buy directly from Milkstreet). Blis is the bomb!
2 tablespoons raw turbinado sugar
Mix all of the above ingredients in a small mixing bowl and provide each person with a small dipping bowl for thier seafood, some steamed rice and veggies and/or a salad as sides.