Ingredients
3 Thai Bird Chiles or Serrano Chile
1 Clove Garlic, Minced
3 Tablespoons Sugar
1
2/3 Cup Water
1 1/2 Tablespoon freshly squeezed Lime Juice
5 Tablespoons Fish Sauce
2 Tablespoons finely shredded carrots for garnish, optional
Preparation
Cut the chiles into rings. Remove 1/3 of the chiles and set aside for garnish. Place the remaining chiles, garlic and sugar in a motar and pound into a course, wet paste. Transfer to a small bowl and add the water, lime juice and fish sauce. Stir to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.
