Nam Jim Wan (Sweet Dipping Sauce – Thai)

Posted by WingsFan91 at recipegoldmine.com 11/15/2001 4:51 pm

This is a simple dipping sauce usually used with deep fried items such as spring rolls and stuffed chicken wings.

3 cups water
3 cups granulated sugar
1 cup vinegar (preferably rice vinegar)
3 tablespoons Chinese pickled plums
3 tablespoons thinly sliced prik ki nu daeng (red birdseye chiles)
2 tablespoons garlic, very thinly sliced
2 tablespoons ginger, julienned or grated
1 teaspoon salt

Boil the water, and add the pickled plums (sometimes sold as 'salted plums'), and simmer for five minutes.

Remove the plums to a food processor and puree them.

Continue to boil the water, adding and dissolving the sugar, then adding the vinegar and salt. If any sugar is still undissolved, add a little more water until it dissolves.

Return the plums to the mixture, and then pour over the other ingredients in a sterilized preserving jar, and keep in a cool place for at least a week before using.

Special thanks to - Muoi Khuntilanont.