This popular Thai street snack is super-quick to make. Be careful cooking the garlic - if it gets too dark it becomes bitter. You can add fried chicken, too; we like it simply as is.
Note Tamarind extract is best made fresh. To make 80ml, combine 1 tbsp tamarind pulp and 100ml water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×