Tangy quick Thai dip

This dip delivers a hot punchy kick and is pretty quick to make. I wanted to share this recipe that my brother gave me as I love it, many a happy gyoza or deep fried snack has been dipped in this!

Given that it's 2020 and I've been limited to local shopping I bought my palm sugar online from sous chef. Sous chef is great, if you’re putting an order together I’d recommend their chillies in adobo sauce, great addition to a chill (they’re super hot so suggest you stick at one) but I digress!

One important thing with this dip is to slice the garlic, Geoff is a really thorough chef and he tried it with grated garlic and it didn't taste the same. On the chilli front I used a whole Thai chilli (seeds and all) and I had to fish half of it out of the sauce before I pounded it and it was still crazy hot. You might be able to see in the photo that my chilli is frosty, that's because I store mine in the freezer when I know I'm not going to use them for a while and they're fine for this dish.

Sweet, tangy, hot Thai dipping sauce

1/2 - 1 chopped red chilli inc seeds

2 cloves of garlic sliced

2 tbsp rice vinegar

3 tbsp palm sugar

1 tbsp fish sauce

50ml water

Put all the ingredients into a small pan and onto a bubbling heat. Keep bubbling until the liquid has reduced by half and the sauce looks a little syrupy. Pour into a pestle and mortar and pound to a puree and enjoy!