Thai Gastric Chilli, Lemon Grass and Corriander Sauce
Over a year ago
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Ingredients
- 2 Freshly Squeezed Limes
- 2 tsp Palm Sugar
- 2 tsp Fish Sauce
- 1 stalk Finely Chopped Lemon Grass
- 1 Finely Chopped Red Onion
- 3-4 Red Birds Eye Chilli
- 3 tbsp Finely Chopped Corriander Root
- 10-12 Quatered Cherry Tomatoes
- 2 tbsp Linghams Chilli Sauce
- To Garnish Corriander Leaf
Accompaniment
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Description
This is a fabulous sauce. It is versitile and tasy and can be used as a dip, relish or an accompaniment to most types of fish. It is especially good for dipping in freshly barbecued tiger prawns. This
Method
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1
Combine the lime juice, palm sugar and fish sauce in a small saucepan. Heat until just below boiling point and the sugar has desolved to create a 'gastric'.
Finely chop the rest of the ingredients and quarter the tomatoes and add to the gastric.
Stir in the chilli sauce or if you do not have Linghams (available in all good supermarkets) use the same quantity of tomato ketchup.
Transfer to a serving bowl and sprinkle with chopped corriander leaf.
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