| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Vietnamese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
|
Carrot |
| 2 |
|
Cloves garlic; minced (2 tsp) |
| 1 |
|
Shallot; minced |
| 1 |
|
Hot chili; minced |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Fish sauce |
| 1/4 |
c |
Lime juice |
| 1/4 |
c |
Water |
| 3 |
tb |
Rice wine vinegar |
INSTRUCTIONS
Date: Mon, 29 Apr 1996 12:08:26 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
Shave the carrot into thin strips with a vegetable peeler. Stack the strips
up 3-4 high and cut lengthwise into hair-thin slivers.
Combine the garlic, shallot, chili, and sugar and pound to a smooth paste.
Work in the fish sauce, lime juice, water and vinegar. Transfer the sauce
to a bowl and stir in the carrot.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 182
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #120
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: Gateway to the supernatural”