You ever had a tart fruit that you didn’t know what to do with? Well there will be no more questioning whether or not to throw away that sour fruit you picked out. This sauce is AMAZING with all types of tart fruits! I used a green mango (unripe mango) to pair with this sauce but you can use any choice of sour fruits. You can certainly play around with the recipe to adjust to your taste buds. This is my own twist on a traditional Thai/Lao dipping sauce.
- It may be scary using some of the items listed below, but it is what makes this sauce. You can substitute it with fish sauce if you want to opt out on the fermented fish sauce.
- 1 green mango
- 2 tbsp padek (What is this?)
- 2 tbsp fish sauce (What is this?)
- 1 tsp shrimp paste (What is this?)
- 2 tbsp palm sugar (What is this?)
- 2 tbsp toasted sticky rice
- 2 tbsp white sugar
- 1tsp MSG (Optional)
- 4 fresh Thai chili peppers (optional)
- 1 tbsp dried Thai chili peppers (or adjust to your spice level)
- 1 medium sized shallot, sliced
- Place the sticky rice in a pan and toast it till it gets golden brown, make sure you constantly stir it or it will burn. Smash it in a mortar and pestle till it reaches a grounded consistency. If you don’t have one, putting it in a blender works too.
- In a bowl, mix together everything together until the sugar is dissolved. The consistency should be thick and glossy. Taste and adjust sauce if needed.Serve with sliced green mangoes or your choice of fruit. ENJOY!