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12 tablespoons thinly-sliced Thai chile peppers
4 tablespoons thinly-sliced shallots or small red
or purple onions
2 tablespoons thinly-sliced garlic
3 tablespoons chopped coriander plant including root
1 tablespoon lime juice
1 tablespoon fish sauce
Saute the chilis, shallots and garlic in a little hot oil. After cooling, puree the mixture in a food processor or mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.
Comments: This is a common dip for assorted seafood and barbeque style foods.
Source: http://www.importfood.com/
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Mesures liquides Mesures solides Température Cuisson au gaz
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