| 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.
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