You can make this without oil if you prefer; just double the rest of the ingredients and add water to taste. Add Thai basil, torn mint or coriander just before you dress the salad. It’s good with raw vegetables – daikon, batons of carrot, tomatoes – and with a salad of duck breast or griddled squid.
Timings
Prep time: 5 minutes
Makes
120ml
Ingredients
- 1½ tbsp caster sugar (you may need more)
- juice of 1 lime
- 1½ tbsp fish sauce
- 1 small garlic clove, grated to a purée
- ½ tsp grated ginger root
- 1 red chilli, deseeded and very finely chopped
- 4 tbsp groundnut oil
Method
- Using a fork, whisk the caster sugar with the lime juice to help the sugar dissolve.
- Add the fish sauce, garlic, ginger and chilli, then whisk in the oil. Taste the dressing for sweet-salty balance, and add more lime or a pinch of sugar if needed.
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