Nam Jim Jaew (Thai Crack Sauce)

1.Wash and dry Sticky Rice to remove excess starch.

2.In a dry pan, toast Sticky Rice on medium heat while continuously tossing and moving to avoid burning the grains for 10-15 minutes until golden.

3.Powderize toasted rice in a spice grinder, or food processor. This can be a fine powder or slightly coarse to your liking. The powder is used as a thickener.

4.In a bowl, add Fish Sauce, Lime Juice, cut Thai Bird’s Eye Chili, Palm Sugar, Tamarind Paste, 15 G Toasted Rice Powder (Khao Khua) and whisk.

5.Then add chopped Mint, Cilantro, Green Onion, thinly sliced Shallot and whisk again.

6.Serve in a ramekin with additional 5 G Toasted Rice Powder (Khao Khua).