1⁄4 cup lime juice
3 tablespoons fish sauce
1 tablespoon grated palm sugar
1 clove garlic, finely chopped
1 red chilli, seeds removed, finely chopped
3 tablespoons peanut oil
Combine the lime juice, fish sauce and the palm sugar and stir to dissolve the sugar. Whisk in the garlic, chilli and the peanut oil. Taste and adjust with more sugar or lime juice if needed.
Use to dress noodle salads, Asian coleslaw, green papaya or calamari salad.
Spoon over beef carpaccio for an Asian version.
Use as a dipping sauce for salt and pepper squid, dumplings, skewered barbecued prawns and seared tuna steaks.