Spicy, salty, sweet, sour with a hint of bitterness. This sauce cuts straight to the chase. Grill your seafood and get that nice extra char smokey flavor. I chose whole shrimp, clams, and blue crab. I lightly drizzled with olive oil and served with a heaping portion of this sauce and dug right in. The richness of the  tomalley, whether it be squid, shrimp, crab, or lobster,  goes so well over rice and a light drizzle of this sauce. Omit the fish sauce if its too fishy for you and use salt instead. 

The Ultimate Seafood Sauce

INGREDIENTS

Printable Version

Makes ⅓ cup

• 2-5 fresh Thai chilies

• 3 cloves garlic

• 2 Tbsp fish sauce (or 1/2 tsp of sea salt)

• 3 Tbsp lime juice

• 1 tsp finely chopped palm sugar

DIRECTIONS

1. Mash chilis and garlic in mortar and pestle until oils are release. This will also work in a food processor but the texture will come out more minced.

2. Add salt or fish sauce to help break up the chili and garlic.

3. Add palm sugar to taste and lime juice.

4. Add a tablespoon of water to the mixture if the sauce is too strong.

5. Serve on the side of grilled seafood.