1/4 c Water or fresh coconut
- juice (60 ml)
1 ts Rice vinegar; up to 2 ts
3 ts Sugar
1 Finger-length red chili;
- deseeded and minced
2 cl Garlic; crushed
1 tb Lime juice; freshly squeezed
2 tb Fish sauce
Bring the water or coconut juice, vinegar and sugar to a boil in a
saucepan. Remove and set aside to cool. Combine with the chili,
garlic, and lime juice. Mix well and stir in the fish sauce.
For a variation, add some grated carrot or Carrot and Radish pickles
to the dip.
