This sauce is full of flavour and can be made ahead as it will keep in the fridge, sealed, for a few days at least. Great with fish cakes, spring rolls, and tempura prawns to name just a few things!
120ml / 1/2 cup water
120ml / 1/2 cup rice vinegar, or any white vinegar
100g / 1/2 cup white sugar
80ml / 1/3 cup fish sauce
1 – 2 tablespoons very finely chopped garlic
Juice of half a lime
Chilli sauce, anywhere from half a teaspoon up depending on how hot you like it
Half a carrot shredded, and a 2 inch piece of cucumber peeled and shredded(no seeds). I do this by using a potato peeler to make strips and then very finely cutting into tiny matchsticks as thin as I can cut, no longer than an inch / 2.5cm long
- Place the water, sugar and vinegar into a saucepan and bring up to a boil whilst stirring to dissolve the sugar, then reduce to a simmer for five minutes.
- Add the garlic, chilli sauce and fish sauce and cook for a further two minutes.
- Bring off the heat, allow to cool for a few minutes, and stir in the lime juice and the shredded vegetables.
Once cold use straight away or seal in a clean jar or plastic tub and keep in the fridge until you need it. Give it a good stir before dipping in!