Thai Sauce Sherry Vinegar style

Ingredients:
1 lemongrass bulb finely chopped
8 g. coriander, cut in fine strips
5 g. chives
1 tablespoon Thai fish sauce
1 tablespoon soy sauce
6 tablespoon of “CAPIRETE” Extra Virgin Olive Oil
2 tablespoon of “CAPIRETE” Sweet “PX” Sherry Vinegar
Black pepper

Preparation:
Blend all of the ingredients together in a mixing bowl, season with pepper and cover with plastic film to allow the flavours to merge for about two hours before serving.

Ideal for: This is a refreshing sauce for oriental pasta. The ideal companion for rice noodles with prawn, to which you can add some sesame seeds and chopped coriander leaves.

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