Source : Hot Thai Kitchen Ingredients : To saute & puree 1 Tbsp uncooked white rice 1 Tbsp finely chopped palm sugar or light brown sugar 1 Tbsp lime juice (or use 2 tsp tamarind paste and 2 tsp lime juice for a thicker sauce) 1 Tbsp fish sauce 1 heaping Tbsp thinly julienned shallots ¼ tsp roasted chili flakes, or whatever spicy chili powder you (see note) Chopped cilantro or mint, or another fresh herb, optional Method: Make toasted rice powder: In a dry saute pan, add the rice and cook over medium-high heat, stirring constantly until the rice has a deep brown color. Remove from heat and grind into a powder in a mortar and pestle or using a coffee grinder. Using a mortar and pestle, add the palm sugar and pound to break up any lumps into a powder. Add fish sauce and lime juice, and swirl to dissolve the sugar. Stir in shallots and chili flakes. When ready to serve, stir in toasted rice powder and fresh herbs.
