Ingredients
2 Red Chillies
2 Stalks Lemon Grass
1 Lime
1 Bunch Coriander
100g Pickled Ginger
200ml Sesame Oil
100ml Ketchap Manus/Thai Fish Sauce
6 Spring Onions
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Method
- Chop the chillies, lemon grass, ginger and spring onions finely and place into a liquidiser, with the coriander.
- Blitz all of the ingredients together to form a paste.
- Gradually add the ketchap manus, sesame oil and the lime juice.
- Taste and adjust accordingly if the mixture is too thick, adjust with a little more lime juice or sesame oil.
- This dressing will keep for over a month if stored in a jar in the fridge.
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