Invaluable for exciting the tastebuds and enlivening food!

Spice up your life with this aromatic and versatile dipping sauce. 

The perfect partner for spring rolls, steamed wantons, prawn fritters and crispy squid. You can also splash over noodles for extra zip, or use as a marinade for fish and chicken. The possibilites are endless.  

Makes: 500ml
Preapartion & Cooking Time: 20 minutes
Effort Level: Easy
Shelf Life: 6 months in storecupboard

Ingredients:
6 bird eye chillies red or green with seeds
80g fresh ginger root – weight before peeling
50ml fish sauce – (Squid Brand is excellent)
6 fat garlic cloves
150ml red or white wine vinegar
250g sugar
Handful fresh coriander leaves
1 lime (optional)

Equipment:
Food processor
Medium saucepan (thick bottomed)
Sterilised jars
Jam thermometer (optional)

Here’s What You Do:
Place the vinegar and sugar on a medium heat and boil gently for approx 10 minutes until reduced to a syrup (and the thermometer reaches 120C.)

Meanwhile, peel and roughly slice 80g ginger root and tip into the food processor. Now add 6 chillies (including  seeds) and 6 garlic cloves and blitz  until fine.

Next stir them into the vinegar syrup, add 50ml fish sauce and leave to boil for 5 minutes

Now add the lime juice if using. Stir well, then take the pan off the heat.

Finely chop or blitz a generous handful of coriander leaves and stir into the sauce. Taste, and add a splash of lime juice if you want less heat.

Leave to cool before pouring into sterilised jars.

Tags: coriander leaves, fish sauce, fresh ginger root, fresh lime, garlic, green bird eye chilis, red bird eye chillies, red wine vinegar