Khmer Dressing for Salad
This is the basis of the recipe for basic Khmer salad dressing.
Today we use it for salad, but the same dressing can be used for a variety of local salads such as green mango, lotus stem, green papaya, banana blossom and mix salad.
The dressing also makes a great dipping sauce for the fresh spring rolls.
Today we use it for salad, but the same dressing can be used for a variety of local salads such as green mango, lotus stem, green papaya, banana blossom and mix salad.
The dressing also makes a great dipping sauce for the fresh spring rolls.
Servings 2 portions
Ingredients
- 3 pieces shallots chopped
- 3 pieces garlic chopped
- 1 piece red chilli seeds removed
- 1 piece smal red chili
- 4 tbsp white or palm sugar
- 3 tbsp fish sauce
- 1 tbsp salt
- 15 ml fresh lime juice
- 15 ml water
Instructions
- 1. On the heat in a saucepan, put the palm sugar until it golden brown, then add the onion, shallot, garlic and red pepper until you get a good smell. Finally add clear water, fish sauce and salt and let reduce a little.2. Pouring into a mixing bowl.3. Stir continuously until the sugars are dissolved. Add the lime juice.4. Let cool before using. The dressing can be stored in the refrigerator for 4 days.
