The clear water (nam pun sai) drawn off red slaked-lime paste after it settles, a traditional Thai kitchen alkaline. Stirred into batters and doughs it firms and crisps them, giving Thai fritters such as kluay tod their shatteringly crunchy crust and lending snap to sweets and noodles. Mildly mineral and faintly chalky, it is used in tiny amounts purely for texture, not flavour.
Where it comes from
The clear alkaline water drawn off slaked lime, a traditional Thai batter crisper.
In the kitchen
Stirred in tiny amounts into batters and sweets to firm and crisp them.
Nutrition (per 100g)
~0kcalCal
~0.0gProtein
~0.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
