Thai chicken dipping sauce: Difference between revisions
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|Image = [[Image:Nuoc cham (chili dipping sauce) recipe.jpg|alt=Electus]] | |Image = [[Image:Nuoc cham (chili dipping sauce) recipe.jpg|alt=Electus]] | ||
<span class="review"> <span class="reviewHeader"> | |||
====Random recipe review==== | |||
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''<span class="reviewTitle">Tasted authentic</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.9</span>/5</span> | |||
<span class="reviewDesc">And was a great dip for prawns and crayfish</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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Perfect for finger dipping [[chicken]] pieces | Perfect for finger dipping [[chicken]] pieces | ||
Revision as of 15:50, 19 January 2022
| Thai chicken dipping sauce | |
|---|---|
_recipe.jpg)
Random recipe reviewTasted authentic 4.9/5 And was a great dip for prawns and crayfish NonLoggedInUser |
| From a similar recipe, no garlic required here! | |
| Servings: | Serves 2 |
| Calories per serving: | 10 |
| Ready in: | 2 minutes |
| Prep. time: | 2 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 25th March 2012 |
Perfect for finger dipping chicken pieces
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.5 tablespoons lime juice
- Pinch of lime zest
- 1 teaspoon caster sugar
- 3 tablespoons nam pla
- 1 small fresh red chili, deseeded and sliced to rings
Method
- Stir the sugar into the lime juice and whisk to dissolve
- Add the nam pla and chili rings
Serving suggestions
This would also go well with prawns and crawfish
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