Sweet chilli dipping sauce

Name: Sweet chilli dipping sauce
Ingredients: 1 Long red chilli, chopped, or 5-7 pickled Thai chillies if you like it hot (Main); 1 small handful Coriander stalks, stems chopped, plus leaves to serve (Main); 3 cloves Garlic; 1 small knob Ginger, grated; ½ tsp Sea salt flakes; 70 g Palm sugar, about 1 disc, grated (Main); ¼ cup Red wine vinegar, or use rice wine vinegar (Main); ¼ cup Water; 1 Tbsp Fish sauce (Main); 1 Lemon, zest and juice

Tam West

Warren Elwin

Food writer

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This sweet and spicy mixture makes a great dipping sauce for grilled, barbecued or fried scallops.

Ingredients

1	Long red chilli, chopped, or 5-7 pickled Thai chillies if you like it hot (Main)
1 small handful	Coriander stalks, stems chopped, plus leaves to serve (Main)
3 cloves	Garlic
1 small knob	Ginger, grated
½ tsp	Sea salt flakes
70 g	Palm sugar, about 1 disc, grated (Main)
¼ cup	Red wine vinegar, or use rice wine vinegar (Main)
¼ cup	Water
1 Tbsp	Fish sauce (Main)
1	Lemon, zest and juice

Directions

Using a mortar and pestle, crush into a smooth paste chopped red chilli or pickled Thai ones if using, chopped coriander stems, garlic, grated ginger and sea salt flakes.
Grate palm sugar into a saucepan. Add red or rice wine vinegar, water, fish sauce, lemon zest and juice, and bring to a simmer for 3 minutes.
Add the chilli paste and simmer for a further 3-5 minutes until syrupy. Cool and add some chopped coriander to serve.