Thai Sauce Sherry Vinegar style

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

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.

Written by