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Ingredients Jump to Instructions ↓

  1. 6 tb Thai fish sauce

  2. 5 tb Thinly sliced scallions

  3. 3 tb Fresh lime or lemon juice

  4. 3 tb Finely chopped cilantro

  5. 1 1/2 tb Minced serrano chilies

  6. 2 ts Roasted chili paste

  7. 1/2 ts Minced garlic

Instructions Jump to Ingredients ↑

  1. Combine all ingredients in a small bowl and mix well.

  2. Will keep in refrigerator for 3 days.

  3. Recipe from Tommy Tang, New Yorker Magazine, 5/25/92.

  4. MM:MK VMXV03A.

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