Ingredients with Measurements:
- 1 cup white vinegar
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup chopped Thai bird's eye chilies
- 1/4 cup chopped garlic
- 1/4 cup chopped shallots
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup vegetable oil
- Salt to taste
Special equipment needed:
- Deep-fryer or heavy-bottomed pot
- Blender or food processor
Step-by-step instructions:
1. In a small saucepan, combine white vinegar, sugar, and water. Cook over medium heat until the sugar dissolves. Set aside to cool.
2. In a blender or food processor, combine chopped Thai bird's eye chilies, garlic, shallots, cilantro, and green onions. Pulse until finely chopped.
3. In a small saucepan, heat vegetable oil over medium heat. Add the chopped mixture and cook until fragrant, about 1-2 minutes.
4. Add the cooled vinegar mixture to the pan and stir to combine. Cook for an additional 2-3 minutes.
5. Remove from heat and let cool to room temperature.
6. Once cooled, transfer the mixture to a deep-fryer or heavy-bottomed pot and fry until golden brown and crispy.
7. Drain on paper towels and season with salt to taste.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat for cooking the vinegar mixture and the chopped mixture. 375°F for frying.
Serving size:
Makes about 1 cup of fried vinegar chili sauce.
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 11g
Protein: 1g
Sodium: 150mg
Substitutions for ingredients:
- Thai bird's eye chilies can be substituted with any other spicy chili pepper.
- Vegetable oil can be substituted with any other neutral oil.
- Cilantro and green onions can be substituted with other fresh herbs.
Variations:
- Add a tablespoon of fish sauce for a more savory flavor.
- Use brown sugar instead of white sugar for a deeper flavor.
- Add a tablespoon of lime juice for a tangy kick.
Tips and tricks:
- Be careful when frying the sauce as it can splatter and cause burns.
- Use a slotted spoon or spider to remove the fried sauce from the oil.
- Store the sauce in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
Store the fried vinegar chili sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat the sauce in a small saucepan over low heat until warmed through.
Presentation ideas:
Serve the fried vinegar chili sauce in a small bowl or ramekin.
Garnishes:
Garnish with additional chopped cilantro or green onions.
Pairings:
Serve the fried vinegar chili sauce with fried or grilled meats, vegetables, or tofu.
Suggested side dishes:
Serve with steamed rice or noodles.
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
- If the sauce is too thin, cook over low heat until it thickens.
Food safety advice:
- Use caution when frying the sauce to avoid burns.
- Store the sauce in an airtight container in the refrigerator for up to 1 week.
Food history:
Prik Nam Som Tod is a popular Thai condiment that is often served with fried or grilled meats.
Flavor profiles:
The sauce is sweet, sour, and spicy with a crispy texture.
Serving suggestions:
Serve the fried vinegar chili sauce as a dipping sauce or condiment.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai