90 ml thai fish sauce 5 thinly scallions 45 gr lime 26 gr cilantro 14 gr serrano chilies 6 gr chili paste 1 gr garlic
Instructions
Combine all ingredients in a small bowl and mix well. Will keep in refrigerator for 3 days.Recipe from Tommy Tang, New Yorker Magazine, 0. 0.021739130434783. MM:MK VMXV03A.