Birds eye chilli dip
What you will need
- 2 tbsp rice wine vinegar
- 2 tbsp clear honey
- ½ lime, juice only
- 1 tbsp Thai fish sauce
- 100g/3½oz cucumber, skinned, cored and diced
- 50g/1¾oz carrot, finely diced
- 1 shallot, finely diced
- 2 birds’-eye chillies, seeds removed (if liked), sliced thinly
Method
For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it.
