Thai Sweet Dipping Sauce – (Nam Jeem Guy Yang)

A versatile, basic sauce for Thai spring rolls, egg rolls or crab rangoon.

Ingredients:

1/2 cup distilled white vinegar 1/2 cup granulated sugar 4 large garlic cloves, mashed through a press 1/4 teaspoon salt 1 1/2 teaspoons dried hot Thai red pepper flakes Slivered scallion for garnish

Directions:

In a small saucepan bring the vinegar to a boil. Stir in the sugar and simmer for 5 minutes. Remove from heat and stir garlic paste and red pepper flakes into vinegar. Cool.

Serve sauce at room temperature in individual condiment bowls for dipping with scallion.

Makes about 1/2 cup.