6 cloves garlic
6 small birds’ eye chilles
1 long red chilli
4 tbsp sugar
3 tbsp fish sauce
juice of 2 limes
1 tbsp finely chopped coriander stalks and leaves
Use a mortar and pestle to pound the garlic and chillies to a rough paste. Then, using the pestle, stir in the sugar, fish sauce and lime juice. Transfer to a serving bowl and stir through the coriander.
Serve with any hot or cold seafood. It’s a great sauce for a seafood platter!