Ingredients
- 5 thinly scallions (sliced)
- 6 tb thai fish sauce
- 3 tb lime (fresh)
- 3 tb cilantro (finely chopped)
- 1 1/2 tb serrano chilies (minced)
- 2 ts chili paste (roasted)
- 1/2 ts garlic (minced)
Combine all ingredients in a small bowl and mix well. Will keep in refrigerator for 3 days.Recipe from Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.
