CORIANDER CHILLI DIPPING SAUCE

This dipping sauce is great with Kumera corn and smoked trout fritters.

2 small garlic cloves crushed

1 small fresh red chilli pepper, seeded and minced

2T light palm sugar

2T fresh lime juice

1/4 cup rice vinegar

1/4 cup fish sauce finely cut carrot and slivers of coriander

Combine the garlic, chilli and sugar in a mortar.

Pound with a pestle to a fine paste. Add the lime juice, vinegar, fish sauce and splash of water. Stir to blend or place all ingredients in a blender and process until the sugar is dissolved. Serve with washed and dried lettuce which acts as an edible serviette.