This is actually one of my favourite Thai dipping sauces growing up because it’s not burn-my-tongue spicy as Thai dipping sauces usually are. My mother & my grandmother would make this dish whenever they wanted me to eat more raw vegetable because this dipping sauce tasted so good with raw veggie & cooked jasmine rice.
This recipe tasted quite close to one my mom made even though I had to improvise with ingredients. It’s not 100% authentic, but it’s pretty darn close. In the old days, this dish was served with beautifully carved vegetable, so I tried to do some in honour of my Thai heritage. Yes, those carrots had been carved as leaves; my elementary school teacher would have been so proud of me if she knew. 🙂
This is not a popular Thai dish in the U.S.; in fact, I have never seen one on the menu. This recipe is adjusted, so all ingredients are easy to find in a regular Asian Market. I can’t guarantee you will like the end result, but you will be in my heart forever if you try 🙂
Beancurd dipping sauce (หลนเต้าเจี้ยว)
- 260 g. ground cooked shrimp (or ground pork)
- 300 ml. coconut milk, preferably “Chaokoh”
- 120 g. white beancurd in oil, drain, rinse & smash into paste
- 1 tablespoon lemongrass paste or chopped 2 lemongrass
- 24 g. (2 small) shallots, chopped
- 1 cup frozen pea
- 1 tablespoon canola oil
- 2 tablespoons sugar
- fish sauce, if needed
- 1-2 Thai chillies, chopped (option)
- fresh vegetable, to serve
In a medium saucepan, heat the oil and add the shallots; stir until aromatic. Add coconut milk and adjust the heat to medium; stir for 2 minutes. Add beancurd, and stir until well-combined. Adjust the heat to high, once the coconut milk mixture is boiling, add ground cooked shrimp, frozen pea, lemongrass paste, and sugar; stir for 5 minutes. Lower the heat to medium, and let it cook for another 20 minutes or until liquid has reduced in third. Taste & season with sugar and/or fish sauce if needed. Add Thai chilli, if using. Serve this dipping sauce with any fresh vegetable you like.
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