Chilli and Coriander Dipping Sauce

Makes 2 cups (500ml)


Ingredients:

4 cloves garlic, chopped
1 lemongrass stalk, chopped
1 tbsp chilli paste
2 tbsp fish sauce
1 cup (250ml) lemon juice
1 cup (250ml) rice wine vinegar
⅓ cup (60g) superfine sugar
1 tsp cornstarch mixed with 1 tbsp water
½ cup (20g) chopped fresh cilantro


Method:

• Combine garlic, lemongrass, chilli paste, fish sauce, lemon juice, vinegar and sugar in saucepan over high heat. Bring to boil, reduce heat to low and simmer, covered, to blend flavors, about 10 minutes.
• Stir cornstarch and water into sauce, raise heat to medium and cook, stirring, until sauce is thickened, 2-3 minutes.
• Sauce can be stored in airtight container in refrigerator for up to 7 days.

Hint: Serve with fried wontons, spring rolls, deep fried shrimp balls.