Spicy Seafood Dipping Sauce (Red)

Course: Pastes, Sauces & Ingredients

Cuisine: Thai

Diet: Gluten Free, Low Calorie, Low Fat, Low Salt, Vegetarian

Keyword: dipping sauce, seafood dipping sauce, thai chili dipping sauce, thai dipping sauce

Prep Time: 10

Total Time: 10

Servings: people

Calories: 25kcal

Author: Phasinee Doddeo

Cost: $5

A spicy and little sour Thai seafood dipping sauce which is red and made from red chilies.

The combination of ingredients makes for the perfect combination with seafood.

You should serve this dipping sauce alongside the green seafood dipping sauce which is less spicy and sweeter to give diners the option. They are both quite easy to make.

Print Recipe

Equipment

Mortar & Pestle
Mini Blender

Ingredients

5 cloves Garlic
2 Coriander roots
10 Red jinda chilies
1 tbsp Palm sugar
2 tbsp Fish sauce
2 tbsp Lime juice
5 cloves Pickled garlic
1½ tbsp Pickled garlic pickling juice

Instructions

Common Steps

Peel the garlic and chop the heads off the red chilies. Leave about an inch or so of stems above the white coriander root and wash.
Chop up all the solid ingredients into small sized pieces to help ease pounding or blending depending on your preferred method. For pounding chop as small as possible.

Mortar & Pestle Method

Drop the chopped coriander root into the mortar and grind with the pestle. Use a bashing and twisting action until the root is broken down as fine as you like.
Then add the other ingredients one by one starting with the garlic, pounding each ingredient progressively to create your sauce and finishing with the softer ingredients.
Finish the sauce adding the liquid ingredients and palm sugar and mixing everyhting together well.

Mini Blender Method

Put all the ingredients, including the liquid ones, into the blender container and pulse for a few seconds until the desired consistency is reached.

Video

Thai Spicy Seafood Dipping Sauce - Spicy Red Chili Dip

Watch this video on YouTube.

Notes

Jinda chilies are Thai chilies that are quite spicy - if not available in your area you will need to substitute for something similar such as Serrano, Anaheim, Jalapeno or Fresno chili. In any case you will need to adjust quantity to the spice level you are comfortable with.

Pickled garlic comes in many different sizes - the ones we use are about the size of a large marble. In this recipe we use about half a pickled garlic.

The pickling liquid is usually a form of vinegar - we use this to add a sour note to the sauce.

The consistency of the sauce is an important part of the overall mouth feel. You will need to pound or process the ingredients as finely as you decide you want the final sauce to be. In Thailand the sauces are typically not finely processed as people prefer to see some texture.

The blender methd is quickest but releases less aroma and it is difficult to control the texture of the sauce because there is a rendency for the blender to chop unevenly. So you usually end up with some finely chopped bits and other bits hardly chopped at all. As a result most sauces processed using this method will be quite smooth.

Nutrition