Serve accompanied with raw or steamed seasonal vegetables, grilled vegetables, grilled fish, sweet pork or a thai style omelette.
|
4 peeled garlic cloves |
Pinch of salt |
|
1 tablespoon of shrimp paste |
3-7 bird’s eye chillies |
|
½ - 1 tablespoon palm sugar |
1 tablespoon of lime juice |
|
A splash of fish sauce |
|
Pound the garlic, salt and shrimp paste in a mortar and pestle. Slowly add the chillies. The more you pound them the hotter the sauce – suit yourself. Then pound in the sugar, lime juice and fish sauce. Adjust the balance between the hot, sour, salt and sweet to your taste, and serve with a nice, cold Yarrh Riesling.