Lime-chilli dip­ping sauce

GOES WELL WITH THE SHRIMP PASTE AND SEA BASS WRAPS

The Simple Things - - LIVING -

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.

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