Sate Tom Chili Sauce

Sate Tom Chili Sauce

A tangy, garlicky Thai-style dipping sauce built from simmered chilies, tamarind, and shrimp paste.

Total 40 min Makes 16 oz Calories 45/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish, Fish

This cooked chili sauce balances sour tamarind, savory shrimp paste, and a touch of sweetness into a thick, glossy dip traditionally served alongside grilled satay skewers. Simmering mellows the raw heat of the chilies while concentrating their flavor, resulting in a sauce that works equally well with grilled meats, spring rolls, or steamed vegetables.

Ingredients

  • 10 dried red chilies, soaked and seeded
  • 4 cloves garlic, peeled
  • 3 tablespoons shallots, peeled and chopped
  • 1 tablespoon shrimp paste
  • 3 tablespoons tamarind paste
  • 1/2 cup palm sugar, chopped
  • 1/2 cup water
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon fish sauce

Method

  1. Soak the dried chilies in hot water for 15 minutes until softened, then drain and remove seeds.

  2. In a mortar or food processor, pound or blend the chilies, garlic, shallots, and shrimp paste into a smooth paste.

  3. Heat the vegetable oil in a 6-quart saucepan over medium heat until shimmering.

  4. Add the chili paste and fry, stirring constantly, until fragrant and the oil separates slightly, about 5 minutes.

  5. Stir in the tamarind paste, palm sugar, water, salt, and fish sauce, mixing until the sugar dissolves.

  6. Reduce heat to low and simmer the sauce, stirring occasionally, until thickened and glossy, about 15 minutes.

  7. Remove from heat and let the sauce cool to room temperature before transferring to a jar.

Rate this recipe

★ 4.6 (1)

Sate Tom Chili Sauce

This cooked chili sauce balances sour tamarind, savory shrimp paste, and a touch of sweetness into a thick, glossy dip traditionally served alongside grilled satay skewers. Simmering mellows the raw heat of the chilies while concentrating their flavor, resulting in a sauce that works equally well with grilled meats, spring rolls, or steamed vegetables.

40 min 16 oz 45 cal

Ingredients

  • 10 dried red chilies, soaked and seeded
  • 4 cloves garlic, peeled
  • 3 tablespoons shallots, peeled and chopped
  • 1 tablespoon shrimp paste
  • 3 tablespoons tamarind paste
  • 1/2 cup palm sugar, chopped
  • 1/2 cup water
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon fish sauce

Method

  1. 1

    Soak the dried chilies in hot water for 15 minutes until softened, then drain and remove seeds.

  2. 2

    In a mortar or food processor, pound or blend the chilies, garlic, shallots, and shrimp paste into a smooth paste.

  3. 3

    Heat the vegetable oil in a 6-quart saucepan over medium heat until shimmering.

  4. 4

    Add the chili paste and fry, stirring constantly, until fragrant and the oil separates slightly, about 5 minutes.

  5. 5

    Stir in the tamarind paste, palm sugar, water, salt, and fish sauce, mixing until the sugar dissolves.

  6. 6

    Reduce heat to low and simmer the sauce, stirring occasionally, until thickened and glossy, about 15 minutes.

  7. 7

    Remove from heat and let the sauce cool to room temperature before transferring to a jar.