Pepper-Lime Dipping Sauce (Tuk Meric)
- Makes⅓ Cup
- Cook Time10 minutes
- 1
In Cambodia, the tangy, salty, peppery dipping sauce called tuk meric typically is paired with the stir-fry called loc lac, but we find that it goes equally well with simply seasoned and grilled shrimp, chicken, beef or vegetables. Toasting the peppercorns in a dry skillet until lightly smoking brings out their pleasantly sharp flavor, enhances their spicy aroma and slightly crisps their texture.
Tip
Don't use pre-ground pepper, even if coarsely ground. Start with whole peppercorns and make sure they're fresh, then use a mortar and pestle to coarsely crack them. Pulsing in a spice grinder works, too, but yields an inconsistent texture.
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