Jeow Mak Muang Recipe (Lao Fruit Dipping Sauce)
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
4 people
-
Calories
36 kcal
-
Course
Condiments
-
Cuisine
Laos
Jeow Mak Muang Recipe (Lao Fruit Dipping Sauce)
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Enjoy this jeow mak muang recipe, a quick and easy Lao mango dipping sauce for green mangoes, combining spicy and umami notes in every bite.
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Ingredients
- 0.5 tablespoon red chili flakes
- 1 tablespoon rice toasted powder
- 0.7 ounces shallot
- 1 teaspoon shrimp paste
- 1.5 tablespoon fish sauce
- 2 tablespoons white sugar
- 1 tablespoon fermented fish sauce
Instructions
- In a mixing bowl, combine fish sauce, fermented fish sauce, white sugar, shrimp paste, red chili flakes, and toasted rice powder. Ensure the sugar is dissolved before continuing.
- Stir in the shallots. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Serve with green apples, star fruit, green mangos, or others. The dip is savory and spicy, so it complements lots of different fruit.
Nutrition Information
Show Details
Calories
36kcal
(2%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
0.2g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.03g
(0%)
Cholesterol
14mg
(5%)
Sodium
591mg
(25%)
Potassium
56mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
298IU
(6%)
Vitamin C
0.4mg
(0%)
Calcium
13mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Calories | 36kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 591mg | 25% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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