Lime-chilli dipping sauce
GOES WELL WITH THE SHRIMP PASTE AND SEA BASS WRAPS
Makes about 250ml
60ml Asian fish sauce Juice of 2 limes
55g granulated sugar
2 garlic cloves, minced
4 ½ tsp hot chilli sauce or 1 fresh red chilli, chopped
In a small bowl, stir the fish sauce, lime juice, and 65ml water. Add the sugar and stir until it has dissolved. Stir in the garlic and chilli sauce or chopped chilli. Serve in shallow dishes, so guests can dip as they please. This will keep in the fridge, in an airtight container, for up to a week.