|6 tablespoons||Thai fish sauce|
|5 tablespoons||Thinly sliced scallions|
|3 tablespoons||Fresh lime or lemon juice|
|3 tablespoons||Finely chopped cilantro|
|1½ tablespoon||Minced serrano chilies|
|2 teaspoons||Roasted chili paste|
|½ teaspoon||Minced garlic|
Combine all ingredients in a small bowl and mix well. Will keep in refrigerator for 3 days.
Recipe from Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.
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