International dishesSauces and DipsThailandAbout 10 minutes
This Thai seafood dipping sauce takes about 10 minutes, since everything goes into the blender at once. It is sour, hot and salty in equal measure, smooth in texture, and made for steamed shrimp. The difficulty is balancing the sourness.
A few minutes before the meal is all the time it needs. The kaffir lime leaves have to be stripped of their center rib and chopped before they go in, which is what makes the sauce smooth. Strain the seeds out of the lime juice as well, or the sauce turns bitter.
This batch weighs about 227g, at roughly 40 calories per 100g.
Method
Wash all of the ingredients, peel the garlic and pull the stems off the chilies.
Put 8 green bird's eye chilies, 5 cloves of garlic, 2 kaffir lime leaves, 2 tablespoons kOBE Monk Fruit Blend, 3 tablespoons fish sauce, 3 tablespoons lime juice and 20ml water in a blender.
Blend until the mixture is completely smooth.
Add 21g kOBE Monk Fruit Blend and 26ml unsweetened oat milk, and blend for another 20 seconds to build the body.
Taste and adjust the sourness or the sweetness.
Tips
Strip the center rib from the kaffir lime leaves and chop them before blending, which is what makes the sauce smooth.
Strain the seeds out of the lime juice, as they turn the sauce bitter.
The sauce suits steamed shrimp, crab, squid, clams and scallops.
Oat milk gives a looser sauce, so chill it for 15 minutes to thicken before serving.
Blend the chili and garlic smooth first and add the liquids after, since putting everything in at once just flings the chili around the jug.
kOBE Monk Fruit Blend has a light cooling finish that shows more when the sauce is cold than when it is warm.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.