4(makes 115 ml 4 fl oz )
By Sri Owen
This piquant sauce is very popular in Indonesia and Malaysia. People in those countries use it mainly to dress salads of sour fruit. Recently, however, many Oriental chefs have begun to use it as a sauce for steaks and other grilled meats. Here I recommend it as a spicy dipping sauce.
Mix everything except the spring onions, if using, in a glass bowl, stirring to dissolve the sugar, shrimp paste and salt.
Divide among several small bowls so each person has their own, and scatter over the sliced spring onion, if using.