Best Tamarind Dipping Sauce Recipes

TAMARIND DIPPING SAUCE

Steps:

• 1. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat. Remove the pan from the heat and let stand until the tamarind has softened, about 15 minutes. Help it along by breaking up the pulp with a spoon.
• 2. Strain the tamarind through a sieve, pressing on the pulp to extract as much water as possible. Discard the pump and seeds and return the water to the pan. Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, stirring frequently.
• 3. Whisk the cornstarch with the remaining 2 tablespoons water. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute. Remove the pan from the heat and let cool. Before serving, taste and adjust the seasoning, adding more sugar if necessary to balance the tartness of the tamarind. Store tamarind sauce in an airtight container in the refrigerator for up to a week.

TAMARIND-GINGER DIPPING SAUCE

Steps:

• In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in the tamarind liquid and water. When the mixture comes to a boil, remove from the heat.
• Whisk in the sugar and fish sauce, starting out with the smaller amounts. Taste and add additional sugar or fish sauce to create a tart, spicy, sweet, savory sauce. Set aside, uncovered, to cool to room temperature and to let the flavors bloom.
• Before serving, taste again and adjust the flavor balance a final time. Transfer to a serving bowl or divide the sauce among individual dipping sauce bowls. If all the diners like chile heat, add the chile slices to the bowl(s). If not, serve the chile slices on the side for diners to add as desired.

TAMARIND CASHEW DIPPING SAUCE

Steps:

• Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
• In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
• Heat at medium for 1 minute.
• Stir until the tamarind pulp is completely dissolved.
• Add this to the cashew mixture and process until smooth.
• Pour into a serving bowl and sprinkle with toasted sesame seeds.
• Refrigerate for at least 30 minutes.

TAMARIND DIPPING SAUCE

Steps:

• To a small saucepan, add water, palm sugar, fish sauce, and tamarind paste. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer. Add chile powder; whisk to break up the palm sugar and tamarind pulp. Continue cooking on a low simmer, 5-8 minutes. Pour dipping sauce into a bowl and cool to room temperature. Makes about 1½ cups. You can store it in the refrigerator in a sealed container for weeks.

GRILLED SHRIMP WITH SPICY TAMARIND DIPPING SAUCE

Steps:

• Heat grill on high. Thread 3 shrimp on each skewer; season with salt and pepper. Dipping sauce: Mix remaining ingredients in a bowl. Grill shrimp until cooked through, about 3 minutes per side. Serve with dipping sauce on the side.

SMOKED JERK CHICKEN WINGS WITH HONEY-TAMARIND DIPPING SAUCE

Steps:

• For the smoked jerk chicken wings: Brush the chicken with canola oil. Combine the sugar, allspice, chile, black pepper and salt. Generously coat the chicken with the spice mix.
• Heat the grill to medium for indirect grilling. Add the chips to the coals or put in a smoke box and add to the grill. Place the chicken on the grill over medium heat, and cook until golden browned and crisp, about 5 minutes. Cover the grill. Grill until the chicken is brown and crisp and just cooked through, about 10 minutes. Remove from grill and place the chicken in a large bowl.
• Meanwhile, for the honey-tamarind dipping sauce: Combine 1/2 cup water, the orange juice, honey, ketchup, tamarind and ginger in a small saucepan and bring to a boil. Reduce the heat to medium and cook until slightly thick, about 15 minutes. Remove from the heat and remove and discard the ginger. Season with salt and pepper. Whisk in the vinegar. Keep warm.
• Add the honey-tamarind dipping sauce to the bowl of chicken and toss to coat. Sprinkle with salt and transfer to a platter.

TAMARIND CASHEW DIPPING SAUCE

Steps:

• 1. Directions Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Heat at medium for 1 minute. Stir until the tamarind pulp is completely dissolved. Add this to the cashew mixture and process until smooth Pour into a serving bowl and sprinkle with toasted sesame seeds. Refrigerate for at least 30 minutes

TAMARIND CASHEW DIPPING SAUCE

Steps:

• Combine first 7 ingredients in a food processor. Blend well. Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely. Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds). Pour sauce and the oil into a bowl and stir by hand. Cover and refrigerate at least 30 minutes.

TAMARIND DIPPING SAUCE

Steps:

• 1. Heat the oil in a wok or large, heavy skillet over high heat. Add the garlic, shallots, ginger, and chiles and sauté until fragrant but not brown, about 30 seconds, stirring constantly.2. Stir in the Tamarind Water, 1/4 cup fish sauce, and 2 tablespoons sugar and bring to a boil over medium heat. Reduce the heat to medium-low and simmer gently, uncovered, until thickened and the flavors are well blended, about 5 minutes. Remove from the heat and taste for seasoning, adding fish sauce or sugar as necessary the sauce should be highly seasoned. Stir in the cilantro (if using), then transfer the sauce to bowls and let cool to room temperature. Serve immediately.Makes about 1 cup