Chili Lemon Dip

By Vicki Liley, Author, Asian Appetizers

Serve as a dipping sauce with seafood, fish or chicken.

Makes 2⁄3 cup (150 ml)

1 bird’s-eye chili, deseeded and finely chopped
3 tablespoons fish sauce
1/4 cup (60 ml) fresh lime juice
1 teaspoon sesame oil
2 teaspoons grated fresh ginger
1 teaspoon shaved palm sugar or dark brown sugar
1/4 cup (60 ml) fresh lemon juice
1/2 teaspoon cracked black pepper

Combine all ingredients in a small bowl and stir until the sugar is dissolved. Store in an airtight container in the refrigerator for up to 7 days.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.