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Thai Dipping Sauce Nam Jim Jaew Makes ~1/2 cup (125 ml) Ingredients 1 tbsp tamarind puree (Note 1) 2 tbsp fish sauce 2 tbsp lime juice (sub 1 1/2 tbsp rice vinegar) 2 tbsp brown sugar or palm sugar (shaved) 1 tbsp hot water 1 tsp garlic , very finely minced with a knife 1 1/2 tbsp green onion , very finely minced with a knife 1 tbsp eschalots , very finely minced with a knife (Note 2) 1/2 2 tsp red Birds Eye chilli or Thai chilli , deseeded, very finely minced with a knife OPTIONAL (Note 3) Instructions Mix all the ingredients together until the sugar is dissolved
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