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Pepper-Lime Dipping Sauce (Tuk Meric)
In Cambodia, the tangy, salty, peppery dipping sauce called tuk meric typically is paired with the stir-fry called loc lac, but we find that it goes equally well with simply seasoned and grilled shrimp, chicken, beef or vegetables. Toasting the peppercorns in a dry skillet until lightly smoking brings out their pleasantly sharp flavor, enhances their spicy aroma and slightly crisps their texture.
⅓
Cup
Tip
Don't use pre-ground pepper, even if coarsely ground. Start with whole peppercorns and make sure they're fresh, then use a mortar and pestle to coarsely crack them. Pulsing in a spice grinder works, too, but yields an inconsistent texture.
10 minutes
Ingredients
-
¼
cup black peppercorns, coarsely cracked
-
¼
cup lime juice
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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.
Enjoy!