Prep Time: 5 mins
Total Time: 25 mins
1/2 cuprice vinegar
1tablespoonThai fish sauce
1tablespoonfresh lime juice or 1tablespoonfresh lemon juice
1/2 teaspoonminced serrano chili
1/2 teaspoonground red chili paste
1/2 teaspoonsweet paprika
1/2 teaspoonall-purpose flour
Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil.
Reduce heat and simmer for 4 minutes.
Will keep in refrigerator for 3 days.
“Sweet and spicy! I used my Asian Plum Sauce recipe#99500. This is great for grilled chicken, pork or shrimp. Or to add a little more kick to and Thai Dish!”