Raw chilli garlic ginger sauce

Makes about 175ml

• 80g red Serrano chillies (or other not-too-spicy chillies)
• 50g ginger
• 6 cloves of garlic
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1–2 teaspoons sugar
• 1 tablespoon lime juice
• 1 teaspoon white rice vinegar
• sea salt, to taste

If making for chicken rice (see here)

• chicken stock (see here)

1. Place the chillies, ginger and garlic in a food processor and pulse until you get a coarse texture.
2. Mix in the sesame oil, fish sauce, sugar, lime juice, vinegar and season to taste with salt. Stir in a little water, or if you’re doing this for chicken rice (see here), chicken stock from poaching the chicken with. Check and adjust the seasoning again. Feel free to adjust the ratios based on how sour, sweet, salty or pungent you like your sauce. This can be kept in the refrigerator for up to a week.