Thai Food

Thai Spicy Seafood Dipping Sauce

Thai seafood sauce is available in red or green. If you are looking for a hot Thai seafood sauce, this is a red Thai seafood sauce.

Basil has been added to the green sauce for dipping seafood, making it slightly sweeter and less spicy.

Two types of Thai seafood sauces – the red is spicier and the green is a bit sweeter and grassy.

What’s on this page for you?

Video on making Thai hot sauce to dip seafood in

Link to the Thai dip video if it doesn’t load at home.

It’s very easy to make this sauce in a few minutes, and it’s really quite different from anything you can buy.

It is fresh, flavorful, bright and the ideal partner for steamed or baked fish, raw or cooked shellfish or other seafood dishes.

Note the delicious texture created by the mortar and pestle method. I can’t let you smell the perfume unless you do it yourself.

Preparing hot seafood dip Step by Step

If you make this dipping sauce the traditional way with a mortar and pestle, it will take some time, but the result is much better than the faster blender method.

With the manual method, the flavors are released better and you can control the consistency of the sauce better.

With a blender, you usually get an uneven amount of chopped ingredients or a uniform but smooth sauce. This is the price of speed.

Finely chop all ingredients to make them easier to mix or puree.

Step 1 – Prepare the ingredients

There’s nothing to do here but crush things. If you’re using the blender method, you can be a little less picky, but if you’re using the traditional method, it’s best to take the time to finely chop.

The finer the grind, the easier and faster it is to achieve the perfect consistency.

Grind ingredients one by one to obtain a homogeneous texture.

Step 2 – Preparation of the dipping sauce

Solution and estimation method

Once all the ingredients are ready, start adding them individually to the solution, starting with the coriander root as it is the strongest.

Prick the side of the mortar with a pestle to grind the roots into a homogeneous paste. Then add the garlic and crush it again to mix with the coriander root until smooth.

Add the ingredients one by one until everything is combined, then add the sugar and lime juice and mix well.

It will probably take you a total of 10-15 minutes, depending on the stamina of your hand. You’re part of the process too, ha-ha.

Mixing everything at once is a snap, but it’s not as satisfying as the traditional method.

Mini-mixer method

The blender (or food processor) is a great kitchen tool, but most blenders can’t properly blend small amounts or wet ingredients. Better dry or wet.

You want to make and use this sauce fresh, so you will be making a fairly small amount. A mini-mixer is ideal for this task.

The only problem you may encounter is that the blender tends to chop things rather unevenly.

Deliciously spicy and ideal for use with green spring dips.

If you don’t settle for large, poorly chopped ingredients, you’ll get a smooth but creamy sauce. It won’t have the nice consistency of the manual method, but it will save you a lot of time and effort.

Like, say, Thailand.

For the blender method, put all the ingredients in the blender and blend until you have a homogeneous sauce.

Thai seafood recipe with red herb sauce

Spicy Seafood Dipsauce (Red)

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A video showing the preparation of this recipe is at the top of the page – handy link to the video below the description here.

A spicy, slightly sour Thai sauce for dipping seafood, with red peppers. The combination of ingredients goes perfectly with the seafood. You should serve this sauce with a less spicy and milder green seafood sauce for a treat. They’re both pretty easy to make.

OPINION: All internal recipe images can be turned on or off using the camera icons next to the Instructions section.

Cooking time 10 minutes

Total time 10 minutes

Pasta, sauces and ingredients for cooking

Thai cuisine

Services for 4 persons.

Calories 25 kcal

  • Mortar and pestle
  • Mini-mixer
  • 5 garlic cloves
  • 2 horn roots horn
  • 10 red ginda pepper
  • 1 tablespoon palm sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 5 Zehen Eingelegter Knoblauch
  • 1½ tablespoons pickled garlic cucumber juice

General procedures

  • Peel the garlic and cut the top off the red peppers. Leave about an inch of the stems above the white cilantro root and rinse. Chop all solid ingredients into small pieces for easier mashing or puréeing, depending on which method you prefer. To make as little of it as possible.

Mini-mixer method

  • Add all ingredients, including liquid, to blender and pulse for a few seconds until desired consistency is reached.

Jinda pepper is a fairly strong Thai pepper. If it is not available in your area, use a pepper similar to the Serrano, Anaheim, Jalapeño or Fresno pepper. In any case, you should adjust the amount to the degree of seasoning you like.
Pickled garlic comes in different sizes – the garlic we use is the size of a large marble. In this recipe, we use about half of the pickled garlic.
The pickling liquid is usually a type of vinegar – we use it to add a sour note to the sauce.
The consistency of the sauce is an important part of the overall mouthfeel. For the final sauce, mash or process the ingredients as finely as you like. In Thailand, sauces are usually not processed finely because people prefer a certain texture.
The blender is the fastest way, but less flavor is released and it’s hard to control the texture of the sauce because the blender grinds unevenly. That way, you usually get some finely chopped pieces and others that are barely chopped. As a result, most sauces processed by this method are quite creamy.

Calories: 25kcalCarbohydrates: 6g Protein: 1gFat: 1gSaturated fat: 1gSodium: 715mgFiber: 41mgSugar: 3gVitamin A: 91IUV Vitamin C:8mgCalcium:11mgIron:1mg

Are you planning to make this recipe?
It would be great if you could take a picture of your finished creation and share it on Instagram. Tag me # – I love seeing your ideas!

I am a Thai mother and I love to cook for my children. Over the years, I have adapted family recipes and borrowed recipes from friends to make them even more delicious. I publish my authentic Thai recipes here for the world to enjoy. Whenever I have the opportunity to travel, I publish information to help others visit Thailand.

frequently asked questions

Which sauces go with seafood?

Seafood, ten pieces…

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