Ingredients
- 5 thinly scallions (sliced)
- 90 ml thai fish sauce
- 45 gr lime (fresh)
- 26 gr cilantro (finely chopped)
- 14 gr serrano chilies (minced)
- 6 gr chili paste (roasted)
- 1 gr 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, 0. 0.021739130434783. MM:MK VMXV03A.
