Ingredients
- 120 ml rice vinegar
- 50 gr sugar
- 30 ml sauce (plum)
- 16 ml thai fish sauce
- 16 gr lime (fresh)
- 12 gr tomato paste
- 3 gr garlic (minced)
- 2 gr serrano chili (minced)
- 2 gr chili paste (ground red)
- 1 gr sweet paprika
- 1 gr salt
- 1 gr all purpose flour
-with 1 T cold water Combine all ingredients and half c water in a small saucepan, and bring to a boil. Reduce heat and simmer for 4 minutes. Let cool. Will keep in refrigerator for 3 days.
