Nam Jim Jeaw

A spicy, tangy Thai dipping sauce with toasted rice powder - perfect for grilled meats.

Prep Time

15 min

Cook Time

5 min

Total Time

20 min

Servings

Difficulty

Medium

Cuisine

Thai

Appetizer Sauce

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Ingredients

1 tablespoon Jasmine rice or glutinous rice (uncooked)
2 tablespoon Tamarind paste (see notes)
1 tablespoon Fish sauce
1 tablespoon Lime juice
1 tablespoon Palm sugar (finely chopped, packed)
2 tablespoon Finely diced shallots
1 teaspoon Toasted chili flakes (or to taste, see notes)
3 tablespoon Chopped herbs (cilantro, green onions, mint, or sawtooth coriander)

Instructions

1

Toast the uncooked rice in a dry pan until golden and fragrant, then grind into a powder.
2

Combine all ingredients in a mortar and pestle or food processor and blend to desired consistency.

Notes

Use tamarind paste from Thailand which comes in plastic tubs or glass jars (sometimes labelled "tamarind concentrate"). Do not use tamarind paste from India. Toasting the chili flakes adds a nice smokiness. You can buy store bought chili flakes and toast them in a dry skillet on medium heat for a few minutes until they darken and smell smokey.

Nam Jim Jeaw

Ingredients

Instructions

Notes

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