Thai Soya Bean Dipping Sauce Recipe (Tao Jiew Lon)

• 1/4 cup coconut cream
  
• 1 cup coconut milk
  
• 1/4 cup soya beans
• 45 minced pork
• 40g prawns
• 3 sliced shallots
• 50g palm sugar
  
• 1 large red chilli (sliced)

Special Cooking Equipment Used

• mortar and pestle
  

Cooking instructions

Step 1: First we just need to wash the soya beans, so place 1/4 cup of soya beans into a strainer, and pour some water over them until they are clean.

Step 2: Now place the soya beans in a mortar and pestle, and mash them up. Then add 45g of minced pork and 40g of prawns to the mortar and pestle, and continue mashing everything together.

Step 3: Now its time to cook the dip. Add 1 cup of coconut milk to a saucepan and heat and stir until the milk begins to bubble gently, then add in the paste we made from the mortar and pestle, and mix it in with the coconut milk whilst heating on a medium heat.

Step 4: Once the paste has started to mix in with the coconut milk, also add in 50g of palm sugar, and keep heating and stirring until the palm sugar dissolves into the milk.

Step 5: Once the palm sugar has dissolved, add in 3 sliced shallots, 1/4 cup of coconut cream which you get from the top of a can of coconut milk, and mix in the cream.

Step 6: Once everything is mixed together, add in 1 large sliced red chilli, stir and cook for a final 2 to 3 minutes until the pork is properly cooked, then serve and enjoy your dip with some fresh vegetables and rice.