Nam Jim Kai refers to Thailand's multi - purpose dip which is predominantly sweet in taste. Sugar forms the base, but fish sauce, garlic and red chilli round out the flavor. It complements barbecued chicken, skewered pork, grilled cuttlefish, fried wanton, spring rolls or batter fried shrimp. There are other variations to this sweet dip. If cucumber slices, crushed peanuts and a bit of vinegar are added, the dip is used with fried bean curd and fried fish cakes.

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