This sweet and tangy dipping sauce is a flavoursome snack with fresh, crunchy vegetables, but also pairs perfectly with seafood.
- 200 g (⅔ cup) tamarind pulp concentrate
- 8 garlic cloves, crushed
- 6 green chillies, seeded, finely chopped
- 1 tsp palm sugar (see Note), or dark brown sugar
- 1 tbsp finely chopped coriander leaves
- sliced vegetables and herbs (such as raw carrots, cucumber, grilled eggplant, mint), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make tamarind dipping sauce, place tamarind, garlic, chillies and palm sugar in a bowl, then stir to dissolve sugar. Stir in coriander and season with salt.
Arrange vegetables and herbs on a plate and serve with sauce.
Photography Alan Benson
As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.