->Nuoc Mam Gung <-

5cm piece ginger, peeled

2 Tbsp caster sugar

2 birds eye chilis

2 cloves garlic

1/2 lime, peeled and sectioned

2 tbsp Nam Pla (fish sauce, available from oriental supermarkets)

Put the lot in a food processor and whizz until liquid. Taste,

and add more lime/Nam Pla if you think it needs it.

Note: A Thai sauce used for dipping or as a kind of salad dressing

(in small amounts; it's HOT!). At home we often have it with prawns

grilled with garlic and chilis and a salad made from lettuce, finely

sliced onion and cilantro.