½ teaspoon sea salt

2–3 thin birdseye chilli rings or cracked black pepper

¼ small lime

Mould the salt into a mound in a dipping bowl. Put the chilli or pepper next to the salt, and put the lime wedge beside the chilli or pepper.

When the rest of the food is presented at the table, squeeze the lime juice into the dipping bowl and stir with a chopstick to incorporate the flavours.