Thai Hot Sauce (Nam Prik)

From the California Culinary Academy’s Wok & Stir-Fry Cooking at the Academy cookbook. They recommend trying this hot dipping sauce with grilled or fried foods.

• Ready In: 10 mins
• Yields: 1/2 cup

Ingredients

• 2  tablespoons hot water
• 2  tablespoons Thai fish sauce
• 4  tablespoons lime juice
• 1 1⁄2 tablespoons sugar
• 2  teaspoons garlic, finely minced
• 2  teaspoons green onions, finely minced

Directions

1. Combine the water, fish sauce, lime juice, sugar, and garlic in small bowl. Set aside to cool.
2. Add green onion.
3. Serve in a shallow dipping bowl.