- 1/2 cup water
- 2 tbsp palm sugar
- 2 tbsp lime juice
- 2-3 tbsp fish sauce
- 1 clove garlic, finely sliced
- 1-3 red birdseye chili, finely chopped
- splash rice vinegar, to taste
- In a small saucepan, whisk together water and palm sugar over low heat until
sugar dissolves. Remove from the heat.
- Add in lime juice, then gradually add the fish sauce, tasting as you go until
you get the right balance of sweet, salty, sour.
- Stir in garlic and chili, then some rice vinegar to taste.
- Set aside to allow flavours to develop, then serve or store in an airtight
container in the refrigerator
- 1/3 cup (95g) smooth peanut butter
- 1/2 cup (125ml) hot water
- 1/4 cup hoisin sauce
- dash of fish sauce
- juice of 1/2 lime
- sriracha chili sauce (optional)
- chopped toasted peanuts, to garnish
- Whisk peanut butter and water in a small bowl until smooth.
- Stir in hoisin, fish sauce and lime juice.
- Taste for seasoning, then add sriracha for a spicy version. Serve garnished
with peanuts.