Nam Jim Jeaw
dipping sauce for grilled meat or fish

4 tbsp fishsauce (nam pla)
2 tbsp asem (tamarind)
1 tsp salt
8 red rawits
1 shallot
2 spring onions
1 tsp khao koor (grounded dry roasted rice)

Pound or grind 4 rawits fine into a paste. Slice the remaining 4 fine. Chop the shallot and the spring onions. Heat in a saucepan the fishsauce and mix in the asem, the salt, the palmsugar and let it boil slowly until the salt and palmsugar are dissolved. Let it cool down. Mix in the remaining ingredients and serve it with grilled meat or fish.

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