This is Thailand's favourite dipping sauce for proteins. It is tart, salty, a little sweet and beautifully aromatic from the finely minced fresh aromatics mixed in. A little tamarind is what makes this distinctly Thai - it thickens the sauce so it clings to things, and makes it sour. Use leftovers for Pad Thai - it's an essential ingredient! I like to use this to serve with meats, fish etc - it's so flavourful, you can use it over a plain piece of cooked fish - though it's also terrific as a salad dressing or dipping meatballs, spring rolls etc.Makes ~1/2 cup (125 ml)