This dipping sauce is great with Kumera corn and smoked trout fritters.
2 small garlic cloves crushed
1 small fresh red chilli pepper, seeded and minced
2T light palm sugar
2T fresh lime juice
1/4 cup rice vinegar
1/4 cup fish sauce finely cut carrot and slivers of coriander
Combine the garlic, chilli and sugar in a mortar.
Pound with a pestle to a fine paste. Add the lime juice, vinegar, fish sauce and splash of water. Stir to blend or place all ingredients in a blender and process until the sugar is dissolved. Serve with washed and dried lettuce which acts as an edible serviette.