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Tamarind Dipping Sauce

2 cups

20 minutes

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Tamarind pulp is sold in blocks and will keep for several weeks in the refrigerator. A blender gave the sauce its smooth consistency.

2

cups

20 minutes

Ingredients

  • 2

    lemon grass stalks, trimmed, bottom 8 inches chopped

  • 1

    large shallot, chopped

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Reviews
john f.

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Larry F.

I tried making the dipping sauce to go with Chang Mai Chicken, as seen on the Milk Street, but my sauce turned out like a watery liquid with hints of citrus and tamarind and but a strong fish sauce taste. I used tamarind concentrate, not pulp, which might have been part of the problem. I buy a tamarind dip with dates from my local Indian market, it has a thick consistency with dark rich brown color and hint of chili spice -- it's simply delicious. Should this tamarind dip be liquidity? Also, the ingredients call for tamarind pulp, any reason not to use the seeded tamarind paste?

Ethan U.

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