Thai Chilli-Herb Dipping Sauce

Ingredients for Thai Chilli-Herb Dipping Sauce

• 1 tablespoon jasmine or other long-grain rice

• 6 to 8 dried whole Thai chillies (each about 2-inches long)

• 1 heaping tablespoon finely chopped spring onion

• 2 tablespoons finely chopped fresh mint

• 2 tablespoons finely chopped fresh coriander leaves

• 2 cucharaditas de azúcar

• 45ml Thai or Vietnamese fish sauce (nam pla or nuoc mam)

• 80 ml de jugo de lima fresco

1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.

2. Place the chillies in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chillies to a spice or coffee grinder and let cool. Pulse the grinder until the chillies are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chillies can also be ground separately with a mortar and pestle).

3. Add the spring onion, mint, coriander, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colours will fade.

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