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Prep Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:88Yield:1 cupsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:88Yield:1 cups
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:88
Servings:
88
Yield:1 cups
Yield:
1 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3 ½cupswater14-16 ounces seedless tamarind pulp (see Tips), broken into 1-inch chunks1 ½cupsfish sauce1 ¼cupspacked light or dark brown sugar⅔cupSriracha
Cook Mode(Keep screen awake)
Ingredients
3 ½cupswater
14-16 ounces seedless tamarind pulp (see Tips), broken into 1-inch chunks
1 ½cupsfish sauce
1 ¼cupspacked light or dark brown sugar
⅔cupSriracha
DirectionsCombine water and tamarind pulp in a large saucepan. Bring to a lively simmer over high heat, reduce heat to maintain a simmer and cook, pressing on the pulp against the side of the pan, for 3 minutes. Let stand, covered, for 15 minutes.Pass the tamarind mixture through a fine-mesh sieve in batches, stirring and firmly pressing on the solids, into a large bowl. Periodically scrape off the thick liquid clinging to the bottom of the sieve. You should get 2 1/2 to 3 cups. (Take your time with this process for the best results; it can take up to 10 minutes.) Whisk in fish sauce, brown sugar and Sriracha.TipsTo make ahead: Refrigerate for up to 2 weeks or freeze for up to 3 months.Tips: Seedless tamarind pulp comes in block form and is made from tamarind fruit pods stripped of their outer husk and compressed tightly together. Find it in international supermarkets or online.Use the sauce inSpicy Tamarind Chickenor in pad thai or salad dressing.Pad thai: Mix 1/2 cup sauce, 3 Tbsp. brown sugar, 2 Tbsp. water and 1 Tbsp. fish sauce. Use when stir-frying 8 oz. rice noodles with shrimp and/or tofu, eggs and bean sprouts.Salad dressing: Whisk the sauce with rice vinegar, minced scallions, grated fresh ginger and sesame oil.Originally appeared: EatingWell Magazine, May 2020
Directions
Combine water and tamarind pulp in a large saucepan. Bring to a lively simmer over high heat, reduce heat to maintain a simmer and cook, pressing on the pulp against the side of the pan, for 3 minutes. Let stand, covered, for 15 minutes.Pass the tamarind mixture through a fine-mesh sieve in batches, stirring and firmly pressing on the solids, into a large bowl. Periodically scrape off the thick liquid clinging to the bottom of the sieve. You should get 2 1/2 to 3 cups. (Take your time with this process for the best results; it can take up to 10 minutes.) Whisk in fish sauce, brown sugar and Sriracha.TipsTo make ahead: Refrigerate for up to 2 weeks or freeze for up to 3 months.Tips: Seedless tamarind pulp comes in block form and is made from tamarind fruit pods stripped of their outer husk and compressed tightly together. Find it in international supermarkets or online.Use the sauce inSpicy Tamarind Chickenor in pad thai or salad dressing.Pad thai: Mix 1/2 cup sauce, 3 Tbsp. brown sugar, 2 Tbsp. water and 1 Tbsp. fish sauce. Use when stir-frying 8 oz. rice noodles with shrimp and/or tofu, eggs and bean sprouts.Salad dressing: Whisk the sauce with rice vinegar, minced scallions, grated fresh ginger and sesame oil.
Combine water and tamarind pulp in a large saucepan. Bring to a lively simmer over high heat, reduce heat to maintain a simmer and cook, pressing on the pulp against the side of the pan, for 3 minutes. Let stand, covered, for 15 minutes.
Pass the tamarind mixture through a fine-mesh sieve in batches, stirring and firmly pressing on the solids, into a large bowl. Periodically scrape off the thick liquid clinging to the bottom of the sieve. You should get 2 1/2 to 3 cups. (Take your time with this process for the best results; it can take up to 10 minutes.) Whisk in fish sauce, brown sugar and Sriracha.
Tips
To make ahead: Refrigerate for up to 2 weeks or freeze for up to 3 months.
Tips: Seedless tamarind pulp comes in block form and is made from tamarind fruit pods stripped of their outer husk and compressed tightly together. Find it in international supermarkets or online.
Use the sauce inSpicy Tamarind Chickenor in pad thai or salad dressing.
Pad thai: Mix 1/2 cup sauce, 3 Tbsp. brown sugar, 2 Tbsp. water and 1 Tbsp. fish sauce. Use when stir-frying 8 oz. rice noodles with shrimp and/or tofu, eggs and bean sprouts.
Salad dressing: Whisk the sauce with rice vinegar, minced scallions, grated fresh ginger and sesame oil.
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)18Calories4gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
