In the last two weeks I’ve made this 4 times! It is that good! It has been served with spring rolls, corn fritters, crayfish and as a salad dressing. Zingy, tangy and so easy to whip up as long as you have some palm sugar and some fresh herbs I think everyone should have this in the fridge for all occasions. I’ve taken to having it sitting in a bowl handy. It goes really well with cucumbers, tomatoes and avocados too!
If there was ever an argument for getting yourself a very efficient, sharp microplane this is it. Making it so much more efficient for grating the palm sugar. If you didn’t have any palm sugar, which is in all the supermarkets I shop at, you could use brown sugar but properly brown sugar not the pale brownish sugar I see all the time. Palm Sugar tastes like Russian Fudge, really, it does! YUM.
40g of palm sugar, 2 tablespoons of lime juice (or lemon), 2 tablespoons of fish sauce, a spoon of out of the jar chilli, and some grated ginger (to taste) (out of the jar if you want), crushed garlic (out of the jar again or freshly mashed to a pulp with the side of a knife). A handful of finely chopped coriander and an equal amount of finely chopped fresh mint.
Grate the palm sugar into the juice, then add the fish sauce and stir until the sugar is dissolved. Add the rest of the ingredients. Set aside for a little while for the flavours to blend nicely.