Chilli Caramel

• 250 g palm sugar
• juice and finely grated zest of 1 makrut lime

Heat the palm sugar and lime zest in a saucepan over moderate heat until caramelised, then add the tamarind liquid and fish sauce. Simmer for 5 minutes, then stir in the lime and mandarin juices and the sliced chilli and cook for another 2 minutes. Stir in the fried shallots, remove from the heat and allow to cool. Taste for balance - you may need to adjust depending on the type and quality of