PAUL BLAIN´S SPICY THAI DRESSING
Description
This goes with Bluff Oyster Cocktail recipe.
INGREDIENTS
1 medium sized coriander root
1 medium size Birdseye chilli
2 small cloves garlic
20ml (1 tbsp plus 1 tsp) lime juice
15-20ml (3 to 4 tsp) fish sauce
METHOD
- Pound coriander root, chilli and garlic in a mortar and pestle to a robust paste.
- Add lime juice and then fish sauce to taste. The dressing should be hot, sour and slightly salty.
