This sweet and spicy Thai dipping sauce pairs perfectly with sour, crunchy fruits like green mangoes.
Firm sour green mangoes, peeled and cut into slices
1/2 cup dried shrimp
3 bird’s eye chilis
3/4 cup palm sugar
1/3 cup white sugar
1/4 cup fish sauce
1 teaspoon dried red chili flakes
In a food processor, pulse together dried shrimp and bird’s eye chilis until coarsely ground.
In a saucepan, add palm sugar, white sugar, red chili flakes, and fish sauce. Bring to a simmer and cook, stirring frequently, until thickened.
Remove from heat and stir in pulverized dried shrimp and red chili flakes. Stir to combine, and allow to cool.
Serve with crunchy sour green mango on the side for dipping. Enjoy!