Lime and Chilli Dressing
Use to dress noodle salads, Asian coleslaw, green papaya or calamari salad. Spoon over beef carpaccio for an Asian version or use as a dipping sauce for salt and pepper squid, dumplings, skewered barbecued prawns and seared tuna steaks.
¼ 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.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.