SWEET-AND-SOUR TAMARIND SAUCE
Sauce:
- 150 g tamarind
- 250 g palm sugar
- Approx. ½ dl fish sauce
- 100 g coconut milk
- 3 cloves garlic, grated
- 1 tbsp dried chilli
Heat up all ingredients in the wok at a low temperature until the sugar has been dissolved.
DEEP-FRYING IN A WOK: If you do not have a deep frier, a wok with oil is the ultimate means for deep-frying. Why? Because a wok is thinner and, thus, it is easier to maintain a (high) temperature, allowing you to fry rather than end up boiling your subject in the oil. A wok is deep, and bowel shaped. For this reason, you will use less oil. Always use vegetable oil for frying (with the exception of olive oil).
